Old Fashioned Banana Pudding
I’m working on a blog post about selecting and raising-up bull calves into prospective herd sires. But before I finish that post, I wanted to share one of my favorite dessert recipes:
Right after assembling.
Ready to eat!
This dessert reminds me of the banana puddings I ate at my Grandma Kinnamon’s lavish family feasts. It tastes like southern heritage and Tennessee hospitality topped with a cloud of heavenly sweetness. So SO good.
This is an all-from-scratch recipe (except for the vanilla wafers). But do NOT let that scare you. I think the most labor-intensive part of the whole thing is slicing the bananas. With a little patience and attentive finesse, anyone can craft this delicious treat.
The portions for this recipe work well for an 11” x 7” glass dish. If you double the portions, you can make enough for a table full of dinner guests. The number of people this will serve, truthfully, depends on whether you are dishing out small, tea-party portions or big ol’ fill-that-bowl portions. At our house, we usually go for the full bowl. YUM!
4 large eggs
½ + ¼ cup sugar
½ teaspoon + 1 pinch of salt
2 cups milk
½ teaspoon vanilla
3 tablespoons flour
About half box of vanilla wafers
Separate the eggs whites from the egg yolks. Put the whites in one bowl and the yolks in another.
Make the pudding
In a saucepan, whisk together ½ cup of sugar, 3 tablespoons of flour, ½ teaspoon of salt, 4 egg yolks, 2 cups of milk.
Cook on low heat, stirring frequently, until properly thickened into luscious pudding.
Remove the pudding from the heat.
Add ½ teaspoon vanilla and stir well.
Make the meringue
Beat 4 egg whites and a pinch of salt with a mixer until you begin to see them thicken and produce peaks.
Carefully fold in ¼ cup of sugar. Mix gently with the blender on low speed until the meringue doesn’t slide down the side of the bowl when you tip the bowl.
**Preheat the oven to 425 degrees
Build the dessert
In your dish, layer the pudding, wafers, and banana slices. I slice the banana at an angle to get longer, oval slices . . . just because I like that better. I place the bananas and wafers evenly across the width and length of the dish. I organize the layers like this: pudding-wafers-sliced bananas-pudding-wafers-sliced bananas.
Top the dessert with your meringue. Spread it evenly across the top with a spatula, dipping the spatula periodically to create small valleys and peaks.
Do a quick bake
Place your dessert in the 425-degree oven for about 5 minutes. Keep a close eye on it. You want the meringue to be gently browned, with the valleys light and the peaks a bit darker.
Serve warm or cover and refrigerate after cooling.