Osie’s Classic “Old-Fashioned” Banana Pudding
Description: This cherished recipe, lovingly passed down from my mother-in-law, who was the epitome of patience (particularly in letting me measure every ingredient as she prepared this delightful treat), is the epitome of classic banana pudding. It may take a bit of time, but the result is a creamy, comforting dessert that our family adores. Whether served warm or chilled, this traditional treat is sure to bring back fond memories and create new ones.
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- 6 to 8 vanilla wafers
- 1/4 cup granulated sugar (for meringue)
- 2 large egg whites
Instructions
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Prepare the Custard Mixture: In a medium saucepan, combine the 3/4 cup of granulated sugar, 2 tablespoons of all-purpose flour, 2 tablespoons of cornstarch, and 1/4 teaspoon of salt. Stir these dry ingredients together until they are well mixed.
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Incorporate the Milk: Gradually stir in 2 cups of milk into the dry mixture. Ensure the milk is fully incorporated and there are no lumps.
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Cook the Custard: Place the saucepan over low heat. Stir the mixture frequently to prevent scorching, and cook until it begins to thicken. This process can take some time, so patience is key. You’ll know it’s ready when the mixture has a pudding-like consistency.
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Add Egg Yolks: In a small bowl, beat the 2 egg yolks. Gradually stir the beaten yolks into the hot custard mixture. Continue to cook for about 5 minutes, stirring constantly.
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Finish the Custard: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Set aside to cool slightly.
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Prepare the Dish: While the custard cools, preheat your oven to 425°F (220°C). In a 2-quart casserole dish, arrange a layer of vanilla wafers. Top with half of the sliced bananas.
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Assemble the Pudding: Pour half of the prepared custard over the bananas and wafers. Repeat the layers, ending with custard on top.
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Make the Meringue: In a clean, dry bowl, beat the 2 egg whites until they form soft peaks. Gradually add 1/4 cup of granulated sugar, continuing to beat until stiff peaks form. The mixture should be thick and glossy.
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Top the Pudding: Spread the meringue over the top of the pudding, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create decorative peaks and swirls.
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Bake: Place the casserole dish in the preheated oven and bake for about 5 minutes, or until the meringue turns a golden brown. Keep a close eye on it, as meringue can burn quickly.
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Serve: Allow the pudding to cool slightly before serving. It can be enjoyed warm from the oven or chilled in the refrigerator, depending on your preference.
Notes: The meringue topping can be made ahead and stored in the refrigerator until ready to use. This pudding is best served fresh but can be kept covered in the refrigerator for a few days. For an extra touch, garnish with additional banana slices or a sprinkle of crushed vanilla wafers before serving.
Enjoy this nostalgic treat, perfect for family gatherings or a comforting dessert to end any meal! 🍌🍮
