Go Back

Southern Banana Pudding

Print Recipe

Ingredients
  

  • Ingredients:
  • 3 1/3 cups of vanilla wafers
  • 2 large or 4 small bananas sliced
  • 1/2 cup sugar
  • 2 level Tblsp cornstarch
  • 1/4 tsp salt
  • 2 and 1/4 cups milk I use 2%
  • 4 large eggs separated
  • 2 Tblsp Butter
  • 1 tsp vanilla extract never use fake vanilla
  • 3 Tbsp sugar

Instructions
 

  • Directions: Preheat the over to 375°
  • Whisk the cornstarch, sugar and salt together in a small bowl. Set aside. In a 2 qt heavy saucepan over medium heat, whisk together the milk and egg yolks. Whisk in the sugar cornstarch mixture. Constantly stirring, cook the custard until it thickens, about 6 to 8 minutes. When thickened, remove the custard from the heat. Stir in the butter and vanilla.
  • Layer half the vanilla cookies on the bottom of the dish and then layer half the sliced bananas. Pour half the custard over them. Layer the rest of the cookies and the bananas over the first dessert layer and pour over the rest of the custard. Put the dish aside.
  • In a deep bowl place the four egg whites. Beat on high speef until soft peaks form. Continue beating on high speed while sprinkling in the three tablespoons of sugar until the mixture necomes a shiny thick meringue.Turn off the mixer. Clean off the beaters and place clinging meringue in the bowl with the rest of the meringue.
  • Pile the meringue on top of the custard pudding layer and using an offset spatula, spread the meringe until it covers the entire pudding from top to bottom and side to side. Place baking dish in the oven and bake for 10 minutes or until the top of the meringue is golden. Take out the pudding, place it on a rack and cool for 30 minutes.
  • Serve warm or cold.