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This past weekend DT and the bigs were working hard on cleaning my tahoe, and let me tell you it was DIRTY, inside and out. So I asked DT what I could do for him and it didn’t take him long to say, Banana Pudding. At first I was like, no I don’t have cool whip or boxed vanilla pudding, but I do have bananas and vanilla wafers. So I pulled out a favorite trusty ole cook book, SPJST Tasty Traditions 115 years and still cooking. This book is huge and full of super yummy recipes like this one here.
You will find NO boxed pudding, NO cool whip, but real cooked pudding and fluffy delicious calf slobber, meringue. This may take a little longer than the former recipe to assemble, but my OH my it’s so delicious and so worth it.
Ingredients: 6 egg yolks (save whites for Meringue), 1 cup sugar, 2/3 cup flour, dash of salt, 4 cups milk, 2 tsp vanilla, 4 bananas, 1 box vanilla wafers, Meringue:6 egg whites, 2/3 cup sugar
If you have fresh homegrown eggs in beautiful colors that eat a varied diet of scraps, fruits, vegetables, etc. Set those out to room temp. If you have store bought, contact your local chicken farmer asap and get you some baby chicks (or better yet hatching eggs) and raise them for 6 months and wait for their delicious eggs, ha ha, come on you know you want too…… Or store bought will do, I guess….
In a saucepan, add the sugar, flour and a dash of salt, mix well.
Add in the milk and cook over medium heat. Using my trusty Paula deen cookware
Separate the eggs, leave the whites in your mixing bowl.
Look at those gorgeous yolks.
Add in the yolks, and mix well.
Cook pudding until it starts to thicken, then reduce the heat. Simmer for another minute until pudding is thick.
Remove from heat and add Nielsen-Massey vanilla.
Cover surface with plastic wrap and set aside.
Layer in wafers, bananas and pudding, repeat.
Whip egg whites until soft peaks,
Slowly add in sugar.
Keep beating until stiff peaks form.
Immediately spread on top of pudding all the way to the edge of the dish.
And bake at 425 for 5 minutes or until meringue has browned. Then set in fridge for at least 6 hours to firm.
Old Fashion Banana Pudding
6 egg yolks (save whites for Meringue)
1 cup sugar
2/3 cup flour
dash of salt
4 cups milk
2 tsp Nielsen-Massey vanilla
4 bananas
1 box vanilla wafers
Meringue:
6 egg whites
2/3 cup sugar
Pudding: Mix sugar and flour together until thoroughly combined. Whisk in milk; mix until smooth over low heat. Whisk in egg yolks; stirring constantly. Heat over medium heat until thickened. Reduce heat, stirring briskly, bring to a simmer and cook for about 1 minute until pudding thick. Remove from heat and stir in vanilla. Press plastic wrap over top of pudding surface, set aside. Slice bananas. Cover bottom of a 9 inch square baking dish with wafers. Place layer of bananas over wafers, spoon half pudding over bananas, repeat. Heat oven to 425 degrees.
In a stand mixer, whip eggs whites till soft peaks, slowly add in sugar and beat until stiff peaks. Immediately spread on pudding, spread all the way to edge of dish. Brown in oven for 5 minutes, until golden brown.
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