Growing up, banana puddings were serious business in my house--there's definitely a right way and a wrong way.
Watching my mom and dad cook, I learned that there are a few hard and fast rules when in comes to banana pudding:
- The pudding should never, ever come from a box.
- The pudding should not be a weird shade of yellow.
- Meringue > whipped topping.
Here's how to make a classic Southern dessert, the right way:
- 1/2 cup sugar
- 1/3 cup flour
- 1/8 teaspoon salt
- 3 egg yolks
- 2 cups milk
- 1/2 teaspoon vanilla
- 1 box vanilla wafer cookies
- 5 bananas, sliced (I like to use bananas that are just starting to develop a few brown spots)
- Preheat oven to 350 degrees F.
- Mix together sugar, flour and salt in top of a double boiler. Don't have a double boiler, no worries. Just use two sauce pans or a pan and metal bowl. Just make sure not to fill the bottom pan with too much water...you don't want boiling water to find its way into your pudding.
- Stir in egg yolks and mix. Cook over double boiler for 10-15 minutes until thickened. Stir constantly! Once thick, remove from heat and stir in vanilla.
- To assemble, spread small amount of pudding on the bottom of a baking dish (1 1/2 quart dish is best, but a 9x13 glass baking dish works too). Cover with 1/3 of the bananas, 1/3 of the wafers, and top with 1/3 of the remaining pudding. Repeat x2.
- Top with meringue (recipe here).
- Bake 15-20 minutes, or until the peaks on your meringue are golden brown. Best served warm, but also really good cold.
SHARE with a banana lover!