Ready in 45 minutes
My Grandmother was born and raised Southern and insisted there is no other way to make Banana Pudding than from scratch! You won't be disappointed! It was the first thing she taught me to cook. It was every holiday staple and continues to be the same since she's passed years ago.
Combine 3/4 cup sugar, flour, and dash of salt in top of double boiler. Stir in 4 egg yolks and milk. Blend well. Cook uncovered using med. heat, over boiling water; stirring constantly. Approx. 10 min. or until desired thickness. (Will thicken slightly more when cooled) Remove from heat. Stir in vanilla. Spread small amount on bottom of 1 1/2 quart casserole dish. Arrange a single layer of wafers over the pudding mixture. Spread the sliced bananas in a single layer over the wafers. Spread 1/3 of the pudding over the banana layer. Repeat layers to make 3 layers; ending with the custard on top. In another bowl; beat the egg whites until stiff, but not dry. Gradually add the remaining 1/4 c. sugar and beat until stiff peaks form. Spoon meringue on top of pudding covering entire pudding and making sure to seal in the edges. Bake at 350 for 10 min. or until browned. Allow to cool or chill in refrigerator. Garnish with wafers and bananas.
*Salt is a DASH I've tried to edit the recipe, to add amount of salt, many different ways. The software won't update it.
Misscovergirll 1y agoBest banana pudding I've seen thus far. A little too sweet, so I would cut down on the sugar next time and eliminate the meringue (I personally didn't like it). Also about 3 1/2 to 4 medium size bananas should be enough. I cut up 6 and had way too much. I still think it's a great recipe though.
mel31inal 1y agolived it! turned out perfect and a doubled recipe was devoured while it was still warm!
regardless 2y ago