Southern Banana Pudding
One of my favorite desserts when I was growing up in Oklahoma was banana pudding. My momma made it a lot. I never knew back then that it was a Southern dessert. I just knew that it was delicious and oh-so-good.
Please, please, don’t open a box of pudding mix to make this dessert. It is so easy and quick to make from scratch and the homemade flavor is so superior to a box mix. It only takes about 8 minutes to cook.
It only took me about 15 minutes from start to finish, including getting out all the ingredients and washing up all the dishes.
First, butter a 1 & 1/2 quart casserole dish and put a layer of vanilla wafers in the bottom.
Next, get out your double boiler. A double boiler is really just two pans, one sitting on top of the other, with about two inches of boiling water in the bottom pan.
If you don’t have a double boiler, put a bowl on top of a pan that has water in it.
While you’re getting out the ingredients, put the pan of water on to bring to a boil.
In the top pan of the double boiler, mix 2/3 cup white sugar, 3 & 1/2 tablespoons cornstarch, and 1/2 teaspoon salt.
Separate 3 eggs and beat the yolks in a small bowl. (Discard the whites, or save them to mix with eggs in scrambled eggs the next morning.)
Mix the egg yolks into the sugar mixture.
Measure out 2 & 1/2 cups of milk. Take the 1/2 cup and add it to the eggs and sugar. Whisk the mixture to make it nice and smooth.
Now pour the rest of the milk into the egg/sugar mixture and whisk it.
Put your pan on top of the pan of boiling water and stir or whisk until the mixture boils and thickens. This takes about 8-9 minutes.
When the pudding has thickened, turn the heat off and add 1 teaspoon vanilla and 1 teaspoon butter. Stir until mixed.
Take two bananas, just right, not too green, not too ripe. Peel and slice in circles. Place one sliced banana in a layer over the vanilla wafers. Pour half the warm pudding over the bananas and cookies.
Place another layer of vanilla wafers and the other banana over the layer of pudding. Pour the second half of the pudding over the second layer of bananas and wafers. Place a layer of vanilla wafers on top of the pudding.
Cover and chill in the refrigerator until cold. Or–you can eat it warm. It is oh-so-yummy either way. This makes enough for four generous servings or six to eight smaller servings.
See how easy it is! And talk about comfort food. 😀 Do yourself a favor and make some today.
Here’s the recipe:
Southern Banana Pudding
2/3 cup white sugar
3 & 1/2 tablespoon cornstarch
1/2 teaspoon salt
3 egg yolks, beaten
2 & 1/2 cups milk
1 teaspoon vanilla
1 teaspoon butter
box of vanilla wafers
Combine sugar, cornstarch, and salt in top of double boiler. Mix in the egg yolks, then the milk. Over boiling water in the double boiler , cook, stirring constantly, until thickened. If your water is boiling, this should only take 8-9 minutes. Turn off the heat and add the butter and vanilla. Stir in.
Have a buttered 1 & 1/2 quart dish with a layer of wafers in the bottom. Slice one banana and layer it on top of the wafers. Pour half the pudding over this layer. Make another layer of wafers, then another layer of banana. Pour the rest of the pudding over these layers. Place a decorative layer of wafers on top of the pudding. Chill. Or eat warm!