An Old-Fashioned Delight: Banana Pudding
There’s something undeniably comforting about a classic dessert, and Old Fashioned Banana Pudding is just that—a nostalgic treat that brings back memories of simpler times. Inspired by Aunt Mamie’s time-honored method, this pudding is delightfully less sweet than its store-bought counterparts and boasts a rich, creamy texture thanks to organic milk and pure cane sugar.
Why You’ll Love This Recipe
This recipe is perfect for those who prefer homemade goodness over boxed mixes. The pudding’s subtle sweetness allows the natural flavors of ripe bananas and vanilla to shine. Plus, making it from scratch means you can avoid any unwanted additives. It’s a hearty dessert that comfortably serves six, making it ideal for family gatherings or a cozy night in.
Kitchen Equipment You’ll Need
- 9×9-inch baking pan
- Mixing bowls
- Heavy saucepan
- Electric mixer
- Spatula
Ingredients
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk (NOT skim)
- 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to prevent browning)
- 1 box vanilla wafers
- 1 teaspoon vanilla extract
- 1 tablespoon butter (not margarine)
- 4 egg yolks (large eggs or better)
- Meringue:
- 4 egg whites, room temperature
- 5 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
- In a bowl, combine sugar, flour, and salt, mixing well. Set aside.
- In a heavy saucepan, beat the egg yolks thoroughly. Over medium heat, gradually add the flour mixture to the egg yolks, alternating with milk and vanilla, stirring constantly. Bring to a gentle boil, and when the mixture thickens, add the butter while continuing to stir. Cook until it reaches a pudding consistency, taking care not to scorch it. Remove from heat.
- Place a layer of banana slices over the vanilla wafers in the pan. Pour half of the pudding over the bananas. Repeat with another layer of vanilla wafers, banana slices, and the remaining pudding.
- With an electric mixer, beat the egg whites at high speed until soft peaks form. Add the cream of tartar. Gradually add the sugar, a tablespoon at a time, and continue to beat until stiff peaks form. Fold in the vanilla extract.
- Spread the meringue over the pudding, ensuring it reaches the sides of the dish to seal it.
- Bake until the meringue is golden brown, about 12 to 15 minutes.
Tips for Success
- Ensure the egg whites are at room temperature before beating to achieve the best volume.
- Stir the pudding constantly to prevent it from sticking to the pan or burning.
Additional Tips and Variations
For a twist, try adding a pinch of cinnamon to the pudding mixture or a layer of chocolate chips between the bananas and wafers for a decadent surprise.
Nutritional Highlights (Per Serving)
This dessert is a delightful treat, with each serving providing a balance of carbohydrates, fats, and proteins. The exact nutritional content will vary based on the ingredients used.
Frequently Asked Questions (FAQ)
Can I use skim milk in this recipe?
It’s recommended to use whole milk for the best texture and taste. Skim milk may result in a thinner pudding.
How can I prevent the bananas from browning?
Sprinkle the banana slices with a bit of lemon juice or cover them with plastic wrap to slow down the browning process.
Conclusion
This Old Fashioned Banana Pudding is a trip down memory lane, offering a classic taste that’s sure to please. Give it a try and let it become your new favorite go-to dessert. I’d love to hear how it turns out for you, so don’t forget to share your experience!