Banana Pudding, that Old Favorite!

When I think of old fashioned desserts Banana Pudding always comes to mind.  I remember Mom making the billowing meringue and topping the banana and cookie layers in her round clear Pyrex baking dish!

Yesterday after finishing my allotted "spring cleaning" chores set about to make one for my husbands dinner dessert.  I haven't made one in a very long time and must admit it was delicious.

Ingredients for Banana Pudding:

1 C. sugar (scant)
1/3 C. flour
pinch of salt
2 C. milk
3 large or extra large eggs separated
1/2 t. vanilla
1 T. butter
4 or 5 ripe bananas
1/2 box vanilla wafers  (about)

Preheat the oven to 350 degrees F. and select a 1 1/2 to 2 quart glass baking dish and set it aside.

Using a heavy bottomed saucepan or a double boiler mix the flour, scant 3/4 C. sugar, and salt together well.  (Milk had a tendency to scorch when heated to a boil.  Constant stirring and using a heavy bottomed pan or double boiler over simmering water will help prevent this from occurring.)

Mix the egg yolks and milk together and beat with a fork to break up the yolks.

Add the milk and eggs to the dry ingredients and cook over medium heat to a boil whisking or stirring without ceasing.  Cook for one minute after the boil starts while continuing to stir.  Remove from the heat and stir in the vanilla and the butter.  Stir until dissolved and blended.


Place a small amount of the custard in the bottom of the casserole dish.  Slice a banana to cover for the layer.

Next place a layer of vanilla wafers atop the bananas to cover.  Then a second layer of the custard. Continue this until you have completed three layers.

In a large glass or melt bowl combine the egg whites and a pinch of salt.  Beat using an electric mixer until very soft peaks form then add the 1/4 C. sugar very gradually as you continue beating until stiff peaks form.

Pile the meringue atop the last row of custard and spread forming peaks and swirls.  Bake in the preheated oven for about 15-20 minutes until golden.  Remove and allow to cool.

This can be served warm, at room temperature, or chilled.  I leave it out  to cool to room temperature then refrigerate after serving to keep it until the next day if there is any left!  Yield 6 servings.