Growing up I was never fond of anything made with bananas as I always thought it would be nasty and as a kid never liked trying new things. I’m glad now that I’m an adult I like to try new things. A few years back my husband asked me to make banana bread and although I didn’t think I would like it, I still agreed to make it. I was delighted to discover that it was actually quiet tasty, which brings to me to why I’m posting this again.
It has been way too long since I baked this and today I decided to try my hand at it again. If you would like my recipe, click here and it will take you to my original post with the recipe.
It is really easy to make and taste delicious.
The batter all mixed together!
Poured in a loaf pan!
Fresh out of the oven!
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.