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Southern Banana Pudding Recipe

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This recipe for Southern Banana Pudding, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawn Bennett
Added: Tuesday, February 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c sugar
1/3 c flour
2 c milk
2 egg yolks beaten
1 T butter
1 t vanilla extract
36 vanilla wafers
3 medium ripe bananas cut in to 1/4 inch slices

Meringue:
2 egg whites
1 t vanilla
1/8 t cream of tartar
3 T sugar

Directions:
Directions:
In a large sauce pan, combine sugar and flour. Stir in mild until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 min longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
In an ungreased 8 in square baking dish, layer a third of the vanilla wafers, banana slices and filling. Repeat layers twice.
Fore meringue, in a large mixing bowl, beat the eggs whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 T at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges of baking dish.
Bake at 350 for 12-15 min or until the meringue is golden. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Refrigerate left overs.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is an old Southern recipe. I serve it year round....From Jan Campbell, Miss.

 

 

 

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