In keeping with one of the traditions I love and admire, this Banana Pudding recipe has been handed down from cook to cook. I have no idea who ‘Dot’ is –but I do know she isn’t the same as my Aunt Dot. Now, Aunt Evelyn used to make a superb Banana Pudding, but that recipe has been lost.
Instead, this Banana Pudding recipe was handed down from Dot or one of her relatives to Louise Wimberly. In turn, Mrs. Louise handed it down to her sister-in-law, Alona Loftin. When I moaned about not having a ‘real’ Banana Pudding Recipe, Alona came to my rescue and handed this one down to me.
I plan on carrying on that tradition by handing it down to my son, daughter and to all of my readers. Recipes of this caliber are made to be shared.
Confession Time about this Banana Pudding Recipe (or any other’s)
I know, and fully understand that a traditional Banana Pudding is required to have a meringue topping. And when I make it, I promise I add it.
But when it comes to eating it? Nope. Not this Farm Wife. One thing I have never developed a taste for is meringue. I am SO guilty of scraping it off the top and adding a dollop of whipped cream.
Now, I do prefer a homemade whipped cream, but in a pinch I have been known to scoop a spoon-full of Cool Whip out of a bowl.
But either way, Dot’s – Louise’s – Alona’s – Banana Pudding recipe is the best I have tasted in a long time. It is well worth the effort and time it takes to make it. Without a doubt, your family and friends will agree whole-heartedly!
- 1 c. Sugar
- 1-5 Tablespoons Flour
- 3 Eggs, separated
- 1 teaspoon Vanilla
- 2 Tablespoons Butter
- 1- 3 Bananas, sliced*
- 1 pkg. Vanilla Wafers
- 3 Egg whites
- 6 to 7 Tablespoons Sugar
- 1/2 teaspoon Vanilla
Scald** the milk in top of a double boiler. Mix flour and sugar together and add it to the hot milk, all at once, stirring constantly. (Use as much flour as needed for the desired thickness.)
Turn off the heat. In a small bowl, beat egg yolks. Add a small amount of the hot mixture to the yolks until yolks are hot. Return the yolk mixture to boiler with the flour mixture and cook until thickened, stirring constantly. Turn off heat and add butter and vanilla.
Start with a layer of Vanilla Wafers on the bottom of a 3-quart deep casserole dish. Add a layer of ripe sliced bananas, then top with a layer of pudding. Repeat the layers until all pudding is used – ending with a layer of pudding.
To make the meringue, beat the egg whites and sugar until stiff peaks form. Add vanilla, blending well. Pile onto pudding and bake in the oven at 375 degrees until the meringue is golden brown.
Notes for the Banana Pudding Recipe
*To keep your bananas from browning, slice them into a bowl. Squeeze fresh lemon juice over them, and gently stir to cover all of the slices. You can also dip them in a mild Fruit Fresh solution.
**To scald milk: Scalding is not ‘burning’ milk. It means to bring it to a temperature of 170 degrees. To learn the art of scalding milk, read about it HERE.
Thank you, Dot, Louise and Alona for being so generous with your recipes, and for handing down this Banana Pudding recipe so much that it finally ended up in my recipe box. My family, all of my guests and especially me appreciate your skills in the kitchen, and your gracious heart for sharing!
Looking for more traditional, delicious and created-from-scratch family recipes? Then check out The Farm Wife Cookbook!
It is filled with tried and true southern family recipes that have been loved for generations!
(And here’s a tip – scroll to the bottom of THIS PAGE, and you can get a ‘taste test’ with 9 free recipes!)
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