When I think about old fashioned, southern desserts Banana Pudding always comes to mind. I can’t begin to remember all the times my mother made this for Sunday dinners over the years. It’s not something I’ve made often, but after making it, I was reminded of how much I love it!
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I’ve always loved banana pudding, but since two of our three children don’t like bananas, it’s not a dish that I made more than a couple of times over the years. But, when I was looking through our family cook book, I found my mother’s recipe for it and decided it was time to make it again. Fortunately, my husband likes bananas so I didn’t have to finish the whole pan of it by myself!
Old Fashioned Southern Banana Pudding
To make old fashioned banana pudding, you first need to make a custard. It’s not difficult to make, but it does require a few steps.
- Separate 6 eggs and reserve the whites for the meringue
- Heat milk over medium heat
- Combine egg yolks and sugar and heat
- Pour milk into egg mixture
- Bring to Boil
- Add vanilla extract
After the custard has been prepared, you’ll need to create the layers for the dessert.
- Add a layer of wafers to baking pan
- Top with 1/2 of the custard
- Top with sliced bananas
A second layer of wafers, custard, and bananas is then added to the dish.The final layer is the meringue layer.
To make meringue, beat egg whites and sugar until stiff peaks form. Spread the meringue on top. Use a fork to add some peaks.
I lined the edges with more wafers. Why? Because that’s what I remember my mother doing!
Place in pre heated oven for about 15 minutes. Switch oven to broil for one minute to lightly brown the meringue.
I love it when it’s right out of the oven and nice and warm. But, it’s usually served cold. After the baking dish has cooled, cover and refrigerate. If you leave it overnight in the refrigerator, the flavors combine wonderfully. Spoon individual servings into dessert bowls.
Old fashioned southern banana pudding with meringue topping
- 1/4 Cup All Purpose Flour
- 1 1/2 Cups Sugar
- 6 Eggs (Separated)
- 2 Cups Milk
- 1 tsp Vanilla Extract
- 1 Box Vanilla Wafers
- 6 Bananas (sliced into 1/4" pieces)
Pre-heat oven to 350 degrees
Separate egg yolks and whites. Set aside the whites for the meringue.
Add the milk to a sauce pan and heat over medium until it simmers, stirring constantly.
In a second saucepan, combine egg yolks and 1 cup of sugar over medium heat, stirring frequently until the sugar has dissolved. Stir in the flour to thicken the mixture.
Add the milk to the egg mixture. Stir to combine. Continue heating on medium until the mixture boils, stirring frequently.
Add vanilla extract and stir. Remove from heat and set aside.
Spray a 9x13" baking dish with cooking spray.
Slice bananas into 1/4" pieces.
Add a layer of Vanilla Wafers to the bottom of the pan.
Top with one half of custard mixture.
Add a layer of banana slices.
Repeat the three layers.
Add the egg whites to a mixing bowl and beat on high until soft peaks form. Add one half of the sugar, continue beating. Add the remainder of the sugar and continue beating until stiff peaks form.
Add the meringue to the top of the layers in the baking dish.
Line the edges of the dish with more wafers.
Bake for 15 minutes.
Set oven to broil and broil for 1 minute to lightly brown the meringue.
Remove from oven. Serve warm or allow the pan to cool, cover with foil and refrigerate until ready to serve.
*Time Saver Tip: Use instant vanilla pudding instead of making the custard. It won’t be quite the same, but I know that even my mother sometimes used it.
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Old Fashioned Banana Pudding
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