Homemade Banana Pudding

Hey everyone! I have been very busy with working my full time job with Acuity Marketing, and also doing freelance work on the weekends. That is why I have not updated this site in quite some time. I guess it’s good that the work keeps flowing in. I am not complaining, but the stress can get overwhelming at times. I cope with stress by cooking and baking. I found this wonderful recipe in the Tennessee Magazine (June 2011 ed.) and my husband subtle hint for me to try it by leaving it open on the kitchen counter top.

So, I just finished it, and it’s awesome. I wanted to share the recipe and include photos of the process.

Southern Charm Banana Pudding

(From The Complete Southern Cookbook)

• 3 1/2 tablespoons all-purpose flour
• 1 3/4 cups sugar, separated
• Dash of salt
• 3 eggs, separated
• 3 cups of milk
• 2 teaspoons pure vanilla extract, divided
• 1 (11-12oz) box vanilla wafers
• 6 medium bananas

In a heavy saucepan over medium heat, combine the flour, 1 1/3 cups of the sugar, salt, egg yolks, and milk. Cook around 10 minutes, stirring constantly until smooth and thick. Stir in 1 teaspoon of the extract and set aside.

Preheat oven to 325 degrees. Layer one-third of the wafers in a 3-quart baking dish (I used one of those Pyrex dishes). Slice 2 bananas and layer over the wafers.

Pour one-third of the pudding over the bananas. Repeat twice.

Beat the egg whites at high speed with an electric mixer until foamy. Gradually add the remaining sugar a tablespoon at a time.

Beat until stiff peaks form. Blend in the remaining extract.

Spread over the pudding and layers, sealing to the edge.

Baking 25-30 minutes or until golden brown. Makes 8 servings.

Recipe modifications

Feel free to make without the meringue.
Make the pudding portion only as well.