Karen Gentry at Where Flours Bloom is back with another southern favorite!! You don’t have to be southern to love Banana Pudding, tho! It has become one of our all time favorite desserts and according to Karen this recipe tops them all!!
Southern classic with many delicious variations. Everyone has their own recipe for Banana Pudding, but not everyone has a winner. Have you ever been to a dinner on the ground? There’s this little old lady at church that is known for her BANANA PUDDING. Everyone wants the recipe!
I talked to her about what made her Banana Pudding so special…she said in a whisper…you have to make it in a cast iron skillet. I don’t know what difference it makes, but trust me, it does.
I’ve had this recipe for a long time and for some reason never wanted to share it. I guess I just wanted it to be my own. Well, it’s time to share this OLD classic recipe. My husband said his grandmother made the best Banana Pudding in the world and no one could ever come close…until he tasted this one. He said, that’s just like hers and I remember watching her make it in a cast iron skillet. The meringue is the BEST! Hope you enjoy this great old recipe.
1 large can evaporated milk (15 oz)
1 1/2 cups regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon pure vanilla extract
3 to 4 medium ripe bananas
1 (11-oz) package Vanilla Wafers
Heat evaporated and regular milk. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.
Pour slowly hot milk mixture (small amounts) into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to skillet, stirring about 20 to 30 minutes or until mixture thickens. Remove from heat then add vanilla. Stir then let cool. Mixture will thicken more when cooled.
Line the bottom of a 9 X 13 casserole with vanilla wafers. Slice bananas on top of wafers alternating with wafers and bananas until you have 2 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 4 to 6 servings.
1 tablespoon cornstarch
¼ teaspoon cream of tartar
½ cup granulated sugar
4 large egg whites
½ teaspoon vanilla extract
For the meringue:
Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks.