Classic Southern Dessert
The old fashioned banana pudding is a style of dessert that has been a favorite for generations — made with a creamy vanilla egg custard - layered with vanilla wafers, slices of bananas, and the custard — then topped with a wavy homemade meringue. The only tricky part about this vintage delight is waiting for it to cool before eating.
I've always stayed true to that tradition. However, You can use whipped cream instead of meringue, and instant pudding instead of custard. You can't go wrong, either way.
My fascination with banana pudding began at a young age. It was an absolute necessity on the dessert table at every single special event, church social, and extended family gathering. There were tables arranged with the best of Southern food.
You Will Need
9 X 13 rectangular, deep baking dish
electric hand mixer
2 mixing bowls
a heavy - deep saucepan
Prep Time - 20 minutes
Cook Time - 20 minutes
Chill Time - 2 hours
3 - 12 oz can of evaporated milk
16 ounces of water
1 cup granulated sugar
1/4 cup self-rising flour
7 large egg yolks (reserve egg whites)
3 Tbsp butter
1 Tbsp pure vanilla extract
2 boxes vanilla wafers
6 medium bananas sliced
In a deep mixing bowl - whisk together the evaporated milk, water, granulated sugar, flour, and the egg yolks until mixed. Pour into the deep heavy saucepan.
Cook over medium continuously for about 10 -15 minutes until the custard has thickened. Once thickened remove from the heat. Whisk in the butter and vanilla. Set aside
In a 9 X 13-inch oven safe dish, layer the bottom with vanilla wafers. Top with banana slices. Cover with 1/3 of the custard. Repeat ending with custard.
7 reserved egg whites
1 tsp pure vanilla extract
6 Tbsp granulated sugar
Preheat oven 450 degrees
Mix the 7 egg whites with a mixer, add the vanilla and mix, pour sugar a little at a time while mixing. Beat on high until stiff peaks.
Spread the meringue on top of the banana pudding. Use a fork to make peaks. Place on middle rack in oven for 10 - 15 minutes until golden.