Southern Banana Pudding

If there is one thing I’ve learned over the past three years it’s this–things change. Traditions, family, and even menus! My daughter’s Thanksgiving dessert request? Made from scratch banana pudding – so banana pudding it is!  (I like it a whole lot better than pumpkin pie!) Here’s my recipe:

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1/3 cup all purpose flour

Dash of salt

2½ cups milk

One 14 oz. can sweetened condensed milk

2 egg yolks

2 tsps vanilla extract

3 cups sliced banana

45 vanilla wafers

4 egg whites

¼ cup sugar

Combine flour and salt in medium sauce pan. Gradually add milks and yolks and cook over medium heat, stirring constantly 8 minutes or until thickened. (Use whisk) Remove from heat and stir in vanilla. Arrange banana slices on bottom of 2 quart baking dish. Spoon 1/3 pudding over bananas, top with vanilla wafers. Repeat layers, end with pudding. Add wafers to edge of dish into pudding. Beat egg whites at high speed with electric mixer until foamy. Add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes) Spread meringue over pudding sealing to edge of dish. Bake at 325˚ for 25 minutes or until golden. Let cool at least 30 minutes.

 

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