"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

SOUTHERN BANANA PUDDING Recipe

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This recipe for SOUTHERN BANANA PUDDING, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C sugar
1/3 C flour
2 C milk
1 T butter
1 tsp vanilla extract
36 Vanilla wafers
3 medium ripe bananas, cut into 1/4 inch slices

Directions:
Directions:
In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes 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. For meringue, in a large mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of baking dish. Bake at 350 for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Serves 8

 

 

 

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