Banana Pudding in the south can mean different things to different folks. If you like instant the vanilla pudding version, you may as well stop reading. Making a homemade pudding is an important skill in my book. Don’t get discouraged if the first couple of tries don’t turn out. The trick is to stay with it and stir it constantly. This is the one my grandmother used to make and one I will use any necessary calories to enjoy. I remember her making her pudding, pulling some custard out to leave plain without bananas for the grandchildren who didn’t like the pseudo cooked bananas. I have no idea what banana pudding tasted like as leftovers. We never had any!
3/4 cup sugar, divided
1/3 cup flour
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla
NILLA brand wafers
5 bananas, sliced
MIX 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water(double boiler) 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla. I have done this without the double boiler, but I wouldn’t for the first try.
Save out 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of wafers and bananas. Repeat layers 2 times.
BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish. I have been known to leave the meringue off. shh don’t tell anybody!
BAKE 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.
Recipe courtesy of Nabisco