I believe Banana Pudding must be a thing of the south because when we traveled upstate I didn’t see this being offered on any menus. This recipe was my Mom’s and I don’t think I’ve ever tasted anything better.
- 7 bananas, sliced
- 1 box vanilla wafers (Nilla)
- ½ stick butter
- 2 tbsp (heeping) self-rising flour
- ½ cup sugar
- 6 eggs, separated
- 1 can (12-oz) evaporated milk
- ½ cup milk
- 1 tbsp pure vanilla flavoring
- 6 egg whites
- 6 tbsp sugar
- 1 tsp vanilla
- Alternate banana slices (round slices about 1/4 inch thick) and vanilla wafers into baking dish.
- In pan on top of stove, melt butter; remove from stove. Stir in sugar.
- Add flour and stir until blended.
- Stir in egg yolks.
- Pour in milk and vanilla; stir until blended.
- Place on burner at medium heat. Cook until mixture forms thick pudding. (Be sure to stir continually so mixture does not stick to pan and scorch).
- Pour cooked mixture over bananas and wafers. Top with meringue.
- While beating egg whites with mixer, add sugar and vanilla.
- Beat meringue until it clings to beater or forms peaks.
- Spread over pudding mixture and bake at 350° for 10 minutes or until lightly browned.