My grandmother made banana pudding every Sunday when my mom was growing up. Vanilla wafers came in plastic bags back then, and my grandfather would pick up a bunch of bananas and a bag of wafers at the end of the week.
My grandmother had old brown pottery—one bowl in particular— that she used only for Sunday banana pudding. She didn’t have a recipe for the vanilla custard. She simply mixed up the custard, poured it over the bananas and cookies, topped it with whipped meringue, and browned it in her wood burning stove. We don’t have her exact recipe, but this recipe is a close second.
- 1 cup sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 4 eggs, separated
- 2 teaspoons vanilla
- 1 tablespoon sugar
- 6 bananas
- 1 box vanilla wafers (11 ounce box)
- Preheat oven to 350°F.
- Line the bottom of a 9x13-inch baking dish with a single layer of vanilla wafers. Add a layer of sliced bananas on top of the wafers. Repeat with remaining wafers and bananas.
- Mix 1 cup sugar, flour, and salt in top of double boiler. Add milk. Cook, uncovered, until mixture thickens and comes to a soft boil. Remove from heat. Add about one cup of the hot mixture to the 4 slightly beaten egg yolks, stirring constantly. Return egg mixture to pot, and cook for about 2 minutes longer. Stir in 1 teaspoon vanilla and remove from heat. Pour hot mixture over bananas and wafers in baking dish.
- In a medium mixing bowl, add 4 egg whites, 1 tablespoon sugar, and 1 teaspoon vanilla. Beat egg whites on high-speed of a mixer until stiff peaks form. Spread meringue evenly over custard. Bake until meringue slightly browns, about 15 minutes.