This Old Fashioned Banana Pudding From Scratch was surely one thing that our grandmothers and great-grandmothers made from “scratch” without even knowing it!
We have become so accustomed to convenience foods and stuff out of a box that a lot of us don’t make anything from “scratch” anymore.
Well, it hasn’t been but a couple of generations ago that the word “scratch” didn’t exist in cooking terminology. Everything was from scratch.
Get back to your roots a bit and give this recipe a try. Maybe you won’t want to continue doing it from scratch from now on. But you will enjoy the great old-time taste.
And who knows, maybe you will continue it from now on!!!
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Grandma knew best. Her banana pudding was out of this world!
- 1/3 cup all-purpose flour
- 1 dash salt
- 2 1/2 cups milk
- 1 14 ounce can sweetened condensed milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas
- 45 vanilla wafers
- 4 egg whites
- 1/4 cup sugar
Mix flour and salt in a large sauce pan.
- Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
Stir in vanilla.
Layer enough banana slices to cover the bottom of a 2 quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form. Spread this over the top of the pudding, forming a seal to the edges.
Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
Allow the pudding to cool 30 minutes before serving.
Enjoy!
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