Over the Memorial Day weekend, I made not one, not two, but three of this recipe for Old Fashioned Banana Pudding. I did not realized how much my family loved Banana Pudding until after this weekend. If you miss the taste of the south, grab ya a glass of sweet tea and get ready to learn how to make this scrumptious southern dessert.
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This banana pudding brings me back to my younger days as I sat on a stool mesmerized by my momma’s cooking skills. I waited anxiously as she prepared the pudding mixture, knowing all too well what was coming next — the bowl!
Nothing beats a banana pudding or chocolate cake like licking the bowl 🙂
Warm, gooey pudding, soft cookies, and big chunks of banana, piled high with meringue. Yes. This dish will make you go back for thirds and fourths. That is how I would up making three of these in a 48 hour period.
Here is the recipe. Hope you enjoy!
- 2 ripe bananas, peeled and sliced into 1/4-inch rounds
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup granulated sugar, plus 2 tablespoons
- 1/3 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 4 large eggs, separated
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 45 vanilla wafers
- Heat the oven to 350 degrees F.
- Toss the banana slices and lemon juice in a small bowl and set aside.
- Combine 1/2 cup of the sugar, the flour and salt in a 3-quart pan. Add the egg yolks and whisk to combine. Add the milk and carefully whisk to combine.
- Cook over medium-low heat, stirring constantly until the mixture begins to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
- Spread a small amount of the pudding in the bottom of an oven-safe 2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Whisk the egg whites in the bowl of a stand mixer on medium speed until soft peaks form. If you do not have a stand mixer, you can use a hand mixer on high speed.
- Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges.
- Bake until the meringue is evenly browned, about 8 to 12 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
What is your favorite Southern dessert?