Southern Banana Pudding (Old Fashioned Stand By)

A family gathering just wouldn't be complete without a big dish of Homemade Banana Pudding gracing the table. Now I'm talking about the real deal here with homemade pudding, layering the cookies and making a homemade meringue for the top.

Now, that's that's how mom and grandma used to make it. You can always do the quick stand by using boxed vanilla pudding and whipped topping, but to me that's not banana pudding. Plus making the homemade version really doesn't take any longer to make than the instant pudding one. So why not make the real thing!!!

Actually the only instant banana pudding recipe that I will eat is Paula Deens recipe for Not Yo Mama's Banana Pudding. It definitely isn't my mamas recipe, but it is sinfully decadent with the addition of cream cheese and sweetened condensed milk and something I think everyone should experience.

In fact I have made it for special occasions or parties and everyone raves about it, but that's it, that's it as far as I will go with banana pudding and the instant stuff. Just about any holiday that comes around my mother in law always makes a big dish of banana pudding. It's the perfect standby and everyone loves it. Honestly you really can't go wrong with an old favorite. 

If you were raised in the south then you pretty much had the meringue version of banana pudding. This recipe is also no secret and you will find it on every box of Nilla Wafers so it's been around for quite a while. I also have to say that using the Nilla Wafers is the best! I don't know there's just something about good old Nilla Wafers. 

If meringue scares you because of the raw egg whites then you can solve that problem by substituting with meringue powder. To me banana pudding just isn't banana pudding without the fluffy marshmallow like meringue topping. Lets get started and make some banana pudding. 

To start using a double boiler, mix 1/2 cup sugar, flour and salt in the top part of the double boiler. If you don't have a double boiler you can use a make shift double boiler by using a medium sized pot and placing a glass bowl on top (place the water in the pot and the pudding ingredients into the bowl). 

Separate the egg yolks form the egg whites, and set the egg whites aside for the meringue topping. Add the egg yolks to the top of the double boiler and then the milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 

Slice up the bananas. My little helper for today is Mackenzie! I'm so proud of Mackenzie she has learned to do so many things in the kitchen and is quite the helper lately. I let her assemble all of the banana pudding except the meringue. She gets so excited when she can prepare almost all of the recipe by herself.

Spread a small amount of pudding - custard on the bottom of 1 1/2-quart casserole (I used a 8 x 8 inch baking dish) cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas.

Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. I used a 8 8 inch baking pan, so I only had two layers. Mackenzie thought it would be pretty to arrange all the wafers around the sides of the dish and some in the middle. It's so funny she told me its all about what do you call it mommy? Presentation!!!! Good memory Kenzie your're learning well.

Beat the egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Watch it closely it might not take the full time to brown. It really depends on your oven.

Cool slightly or refrigerate until ready to serve. Garnish with additional wafers and banana slices just before serving.

Southern Banana Pudding

Ingredients:
3/4 - cup sugar, divided
1/3 - cup all-purpose flour
dash salt
3 - eggs, separated
2 - cups milk
1/2 - teaspoon vanilla extract
1 - box Nilla Brand vanilla wafers
5 - ripe bananas, sliced, divided
garnish: additional vanilla wafers and banana slices

Directions:

Using a double boiler, mix 1/2 cup sugar, flour and salt in the top part of the double boiler. 

If you don't have a double boiler you can use a make shift double boiler by using a medium sized pot and placing a glass bowl on top (place the water in the pot and the pudding ingredients into the bowl). 

Separate the egg yolks form the egg whites, and set the egg whites aside for the meringue topping. Add the egg yolks to the top of the double boiler and then the milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. 

Remove from heat; stir in vanilla. Spread a small amount of custard on the bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. 

Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard. If you use a 8 x 8 inch pan you will only have 2 layers. 

Beat the egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry.

Spoon on top of the pudding, spreading evenly to cover entire surface and sealing well to edges. 

Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. 

Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

Cook's Note: If you have a problem with the raw eggs in the meringue topping, you can always use meringue powder in place of the egg whites. If you cannot find Nilla Brand wafers Mothers brand is a good substitute. 

source: Nilla Wafers (back of the box recipes)