photo by Suzanne740
- Ready In:
- Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.
- Beat egg yolks; combine egg yolks and milk, mixing well.
- Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
- Remove from heat; stir in 1 teaspoon vanilla.
- Layer one-third of wafers in a 3-qt baking dish.
- Slice bananas, and layer over wafers.
- Pour one-third of custard over bananas.
- Repeat layers twice. Beat egg whites (at room temperature) until foamy.
- Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Add 1 teaspoon vanilla, and beat until blended.
- Spread meringue over custard, sealing edges of dish.
- Bake at 425° for 10-12 minutes or until golden brown.
Questions & Replies
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This is the recipe my Mother use to make and I had lost it. It is great. Takes a little time and patience but is certainly worth it. I doubled the custard part of the recipe for my family to really cover the wafers and bananas good and had little left over for my sister who doesn't like the bananas and wafers. Really enjoyed this one.
This pudding is awesome but VERY sweet. I did not put meringue on top as family and I do not like it. Didn't even top with whip cream seemed fine just the way it was. I did make a double batch since my family loves homemade banana pudding and company is coming tonight. I would cut down on the sugar two and half cups would be fine for this recipe. I have a very big sweet tooth but even this pudding was a little to sweet for my liking. Has great flavour, very easy to make, easy directions. Will make again but I will be cutting sugar in half.
This is just like the recipe that my mom made when I was a child, and it is delicious. There is no comparison between this and the boxed pudding recipe. This is FAR superior. The only note I would make is that it only took 5 minutes for my meringue to brown, so watch the oven closely, don't walk away.
This is a wonderful recipe that truly tastes homemade! And it's far better than any cookies and bananas swimming in the "instant" stuff. However, I made a couple of additions: I cut the sugar back to just a cup - I prefer it a little less sweet; I used 1/2 evaporated milk and 1/2 homogenized milk; after the custard is cooked, I whisked in a pinch of grated nutmeg, 1/2 teaspoon of lemon extract, 1/2 teaspoon of vanilla extract, and 1/2 stick of butter....great flavor. The butter gives the custard a smooth, creamy and satiny texture. I get at least 2 request a week to make this banana pudding. Thanks, Lisa_Roy!!!
I'll start by saying i am no chef. My husband is an extremely picky eater and i get nervous anytime he tries something I've made for the first time. He's born and bred southern (NC). <br/>He said this was the BEST banana pudding he's EVER had. "Like the BBQ joints but better". He loves loves loves banana pudding and complains anytime a restaurant makes it with instant pudding. I am not southern, did not grow up on banana pudding so i wasn't sure how this compared.<br/>It's heavenly!!! And really, not complicated at all. Great directions. I made it exactly as printed. You should have seen the grin on my face when i had the satisfaction of making custard and meringue from scratch....and it was GOOD!<br/>Thank you!!!! Making it again today for Super Bowl. Bringing a little southern flair for a 49ers win!