Homemade Banana Pudding

Old Fashioned Banana Pudding

Yes! No jello, no shortcuts! If you want real, creamy, fantastic Banana Pudding. THIS is the way to do it!

I’m not even gonna lie. I DO NOT make this. Nor do I make scratch made Red Velvet Cake. Why? Because Big D does it better. He has the patience and the sheer fortitude to make both of these things to perfection. So, there is no need for me to make them, right?

So, I got him to make some Banana Pudding, give me his recipe AND his blessing to share it. I can’t make any promises for the Red Velvet Cake y’all.

~ Custard Ingredients ~

4 tablespoons plain flour
1.5 cups sugar
pinch of salt
3 large egg yolks (reserve whites for meringue)
3 cups milk
1 teaspoon vanilla
1 box Vanilla Wafers ( Big D says Name brand ONLY!)
4-5 Ripe Bananas

~ Meringue Ingredients ~

3 egg whites
1/3 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon vanilla

~ Custard Method ~

Line a 9 x 13 pan with vanilla wafers and fill with sliced, ripe bananas.

Prepare double boiler with water in lower pan over low to medium heat. Combine, Milk, egg yolks and vanilla in top double boiler pan and lightly beat. Heat to warm and add flour, sugar and salt. Heat from low to medium heat (not boiling) and whisk until it reaches your desired thickness.

* Note – You will see in our pictures we tried a method of heating the custard on a flat top to simulate the double boil process. This took forever but is doable if you don’t have a proper double boiler. You can always use a glass mixing bowl sitting just inside the water pan, just make sure it sits loose enough so there can be a slight vent so the glass pan won’t crack.

**Also, the custard can be made in a regular boiler pan if time is of the essence. Simply add all custard ingredients to a heavy boiler pan and heat on low to medium heat. Whisk or stir constantly to keep it from burning. Once custard is desired thickness, remove promptly from heat.

Pour custard over banana and wafers. Allow to cool at room temperature.

~ Meringue Method ~

Beat egg whites in a bowl with a hand mixer until bubbly. Add sugar in slowly while beating. Once all sugar is in, add vanilla and cream of tartar. Beat mixture until stiff peaks form.

Spoon meringue over custard and place under broiler rack in oven. Broil, watching carefully, until lightly browned.

Can be eaten right away (it is sooo good warm!) Or stored in refrigerator to cool and eaten later.

Enjoy!

As always, we would love it if you shared this recipe with your family and friends. Over to the side on this posts and all of the others are handy dandy share buttons. We would sure be grateful if you “Shared” the love!

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Yield: 20

Author: Brooke Burks