Prep 15 mins
Cook 40 mins
It is the "old-fashioned" way to make banana pudding and does take a while. Prep and cook time are guesses.
- 1 1⁄3 cups granulated sugar
- 4 large eggs, beaten
- 1⁄2 cup all-purpose flour
- 3 tablespoons cornstarch
- 3⁄4 cup packed brown sugar
- 3 cups whole milk or 3 cups 2% low-fat milk
- 1 (14 ounce) can sweetened condensed milk
- 1⁄2 teaspoon salt
- 1 tablespoon lemon juice
- 1⁄2 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1⁄3 cup butter, cut into pieces (do not use margarine)
- 6 ripe but firm bananas, sliced into 3/8 inch to 1/4 inch slices
- 1 (12 ounce) box vanilla wafers (60 to 70)
- 8 ounces sweetened whipped topping
- sweetened whipped topping
- 1 cup chilled whipping cream (35 or 40 percent)
- 1⁄4 cup sifted confectioners' sugar
- flavoring, if desired
- Combine the salt, cinnamon, flour, and cornstarch in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
- Mix combine (to make custard) sugar, and eggs together well (just use a fork or whisk, but beat them well.) in a large heavy nonstick sauce pan pot.
- Add "flour mix", lemon juice, and milk to pan slowly, stirring constantly.
- Bring to a gentle boil, heating over a low to medium-high heat, stirring constantly, to avoid scorching,. And when the mixture begins to thicken, add the butter, continuing to stir. Reduce heat to low; bring to a simmer and cook for 1 minute, stirring constantly. Keep boiling, stirring, and cooking, about 5 to 10 minutes, until mixture thickens, reaching a nice pudding consistency. (believe me, you will know when this happens! It seems like it takes "forever"), [Note: If you're working with an electric cooktop, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches.] then remove from heat.
- Remove from heat; and add vanilla, and mix stir in well. Let cool slightly.
- In serving bowl, 3 quart glass casserole dish, or a 9 inch by 9 inch baking dish, line the bottom with a layer of 1/3 of the vanilla wafers, and then line the sides with more vanilla wafers.
- Peel the bananas and slice into 3/8-inch rounds. Cover the banana slices with plastic wrap to keep them from darkening and quickly make your pudding.
- I usually have this step finished before I begin to make the custard.
- And place a top layer of banana slices, with 1/3 of the banana slices, in the baking dish on top of the vanilla wafers, enough banana slices to cover the bottom. Don't stint and put one slice of banana per wafer. Line those banana slices up edge-to-edge.
- Pour, spreading as necessary, 1/3 of the "custard" pudding mixture, over the banana layer.
- Repeat layering, staring with the vanilla wafers, then using bananas, then ending with custard on top.
- Place some vanilla wafers around the edge of the casserole, tucked into the pudding.
- Note: Pudding will be a bit soupy when you first remove it. Let it cool at least an hour before serving.
- Serve warm or chilled.
- Refrigerate for at least 4 hours.
- Chill deep bowl and beater.
- Then place in bowl and beat together until stiff:.
- 1 cup chilled whipping cream (35 or 40 percent).
- 1/4 cup sifted confectioner's sugar.
- Flavoring, if desired.
- Top with whipped topping.
- Refrigerate unused portions.