This is the only recipe my family uses for banana pudding. From the time I can remember reaching the stove to help my grandmothers stir theirs to now, it is just a comforting dessert.
Blue Ribbon Recipe
Banana pudding is a classic Southern dessert we go crazy for. Thick and rich, this old-fashioned banana pudding will transport you back to grandma’s kitchen. When layered, the creamy pudding is the perfect complement to the sliced bananas and Nilla Wafer cookies. The fluffy meringue gets nice and toasty. At first, we thought this was a small recipe. But then we tasted it. It’s so sweet and rich you can only eat a little bit. It’s worth every calorie! The Test Kitchen
In a saucepan on low heat, whisk together 1/2 c. sugar, flour and salt.
Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes).
Whisk in the 3 egg yolks and cook for an additional 3 minutes.
Remove from heat, stir in the vanilla.
In a 1 1/2 quart casserole, place a layer of the wafers on the bottom and top with a layer of bananas.
Top with 1/3 of the custard.
Continue repeating for 3 layers.
Ending with custard.
In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 c sugar and cream of tartar.
Spoon meringue over the top.
Place in a 425 degree oven for 5 minutes or until topping is lightly browned.
Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).
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