Big Mama’s Banana Pudding
Traditional Holidays and family gatherings call for connection and tradition. This Banana Pudding has been a mainstay for Easter dessert for over three generations in our family (in addition to 4th of July and birthdays). And in all honesty – compared to many desserts, it isn’t that unhealthy. While it may take a little longer than a package pudding, it is well worth the time.
CUSTARD
½ cup white sugar
1 tablespoon flour
¼ teaspoon salt
2 cups whole milk (it will not work with anything less – I tried)
3 egg yokes
1 teaspoon vanilla
6 ripe bananas, peeled, cut in pieces
1 Box Nabisco Brand Nilla Wafers
Combine sugar, flour, salt, and milk in a heavy sauce pan or double broiler, over medium heat. Whisk consistently until it thickens. Beat egg yokes and very slowly pour into the hot mixture. Do not stop whisking. The mixture will continue to thicken. When you have reached desired consistency, add vanilla and continue to whisk and remove from heat.
I use an 8” x 13” – dish or sometimes a round deeper dish, layer vanilla wafers on the bottom. Pour hot mixture in dish and add banana pieces (Big Mama did not, but I add more wafers cause they are my favorite part). Put in fridge and let chill while you make meringue.
MERINGUE
4 egg whites
¼ cup white sugar
1 teaspoon vanilla
Preheat oven to 350°.
Poor egg whites into a bowl, using a stand or hand mixer, beat the egg whites until they begin to turn white and slowly begin to add sugar and vanilla, continue to beat until stiff peaks form.
Using a spatula, scrape the meringue onto the top of the cooled custard mix. Smooth and have fun with making some ‘waves’ in the meringue.
Place in the oven and watch carefully, allow meringue to brown just slightly. Allow to cool before refrigerating or serving. Enjoy!