Real "down Home" Southern Banana Pudding
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Yields:
-
1 pudding
- Serves:
- 9
ingredients
-
OVERALL
- 1 (12 ounce) box vanilla wafers
- 5 large bananas
-
FILLING
- 3 tablespoons all-purpose flour
- 2⁄3 cup sugar
- 3 large egg yolks
- 1 1⁄2 cups evaporated milk
- 1 1⁄2 cups water
- 1 teaspoon vanilla extract
-
MERINGUE
- 3 large egg whites
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon cream of tartar
- 6 tablespoons sugar
directions
-
BANANA-WAFER PREPARATION:
- Preheat oven to 350 degrees F.
- Slice the bananas crosswise into 1/4" thick round slices.
- In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
- On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
-
THE FILLING:
- Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
- Combine evaporated milk and water.
- In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
- Mix in milk slowly, stirring constantly.
- Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
- As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
- Remove from heat.
- Stir in vanilla extract.
- Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
-
THE MERINGUE:
- TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
- TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
- Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
- Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
- Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
- Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
- Banana pudding's flavor is best the day after it is made.
- 9 Servings.
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