"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Banana Pudding Recipe

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This recipe for Banana Pudding, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bic Bic & Rocco
Added: Monday, December 15, 2008


2 c. sugar
4 tsp. flour (I use double boiler pan & use 4 T. flour)
6 eggs (separated)
4 T. butter
3 c. milk
2 T. vanilla
6 bananas (I use less bananas - 2 or 3)
2 boxes vanilla wafers.

6 egg whites
1/2 c. sugar

Mix dry ingredients (sugar & flour) together and set aside. Separate eggs, reserving whites for meringue. Beat egg yolks.
Add yolks, milk and vanilla to dry ingredients and mix well.
Cook in sauce pan on low or in heated double boiler. (I use double boiler)
Add butter and heat until thickened.
Let cool while layering vanilla wafers & bananas in large casserole dish starting with wafers and ending with wafers.
Pour mixture over vanilla wafers and bananas.

Prepare meringue by beating egg whites and sugar until stiff peaks form.
Top pudding with meringue and bake at 350 degrees until browned.

This recipe makes a large pudding. Recipe may be cut in 1/2 if desired. We like a lot of vanilla wafers and not many bananas.

Personal Notes:
Personal Notes:
This Banana Pudding is much better if you cover hot out of the oven & put in a insulated bag till ready to eat. That makes it blend together & have a much better taste. It is like the Vanilla Wafers melt some. If you serve hot out of the oven the Vanilla Wafers are crunchy & too sweet tasting.




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