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The Best Banana Pudding Recipe

October 17, 2010

Get you some

Living in the South just about everybody’s momma and granny has a version of banana pudding. All claim that it is the best they have ever tasted, and for the most part they are lying. The dessert consists of vanilla pudding (usually out of a box hopefully cooked but sometimes instant), poured over vanilla wafers, slices of bananas and slathered with a whipped topping of dubious origin. I tend to avoid it at restaurants and am only a little less wary of it at church functions.

When Becks arrived home from grocery shopping she had two bunches of bananas. My first thought was we would never eat them all by the time they became overripe.  My second thought was that they’d be a few more brown bananas hanging out in our freezer by the end of the week.  However, the mystery of the second bunch was soon clarified when Becks told me she found a banana pudding recipe she wanted to try.

After a morning of herding children to church and back Becks decided it was time to bust out the banana pudding recipe.  Eggs were whipped, milk was stirred and the entire concoction was thrown into the oven.  The results were amazing. The pudding was made from scratch, the bananas were firm and it was topped with a fluffy light Meringue.  It was the best banana pudding I have ever tasted and below is Becks “secret” recipe she found in Southern Living.

Pudding Ingredients:
1 (12 oz. pack of vanilla wafers)
5 ripe bananas
2 cups milk
1/2 cup sugar
1/4 cup all purpose flour
3 egg yolks
1/8 tsp. salt
1/2 tsp. vanilla

Meringue Ingredients:
3 egg whites
1/4 cup sugar

Instructions:

  •  Preheat over to 325 degrees F. Arrange one-third of vanilla wafers in a medium size overproof bowl; cover with layer of bananas. Repeat layers twice with remaining bananas and vanilla wafers.
  • Prepare Pudding: Whisk together milk and the next four ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 minutes or until pudding-like thickness.  Remove from heat, and stir in vanilla.  Pour over vanilla wafers and bananas in bowl.
  • Prepare Meringue: Beat egg whites at medium speed with an electric mixer until foamy. Gradually add sugar, beating until sugar dissolves and stiff peaks form.  Spread meringue over pudding, sealing to edge of bowl.
  • Bake at 325 degrees F for 15 minutes or until golden. Serve immediately, or let cool completely.

Note: The recipe was created by Ms. Christy Jordan. Her first cookbook came out on October 5th. You can pick up a copy here.

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