What to do when you’re craving some good ole homemade banana pudding? You pull out your iPhone and google search until you find easiest and best looking recipe fit for your appetite! Is that mouth watering or what!?
I’ll let you know how it taste later, but for now here’s the ingredients and directions!
Southern Style Banana Pudding
Adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
4 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas
Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
Preheat the oven to 425 degrees F.
Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.