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This recipe will please both types of banana pudding lovers! You can have it hot and fresh right from the oven or let it cool for a nice chilly dessert! (Please tell me you’re going with the second option so that we can still be friends) 🙂 haha
We went to a cookout yesterday and what was for dessert? Homemade Banana Pudding!
My brother’s girlfriend’s brother graduates from high school this year and his dad made a huge (amazing) homemade banana pudding for the BBQ! It was so good…it was also quickly devoured by almost everyone at the party.
Of course I always talk food when I’m out and about, so William and I spent a little time talking about banana pudding today and comparing notes haha.
I may be 100% in love with this Homemade Southern Banana Pudding here that I’m sharing on the blog today but that doesn’t mean I don’t want tips and ideas from other people! If someone is willing to share a recipe with me I’m all ears!
Down here, not only are there two types of people that love homemade banana pudding there are also two versions of banana pudding that you’ll find oat potlucks and on church luncheon tables!
You’ll find a baked one like this one and you’ll also find the “totally cold, semi-homemade” version!
I love BOTH!
The other version is the kind that my mom use to make when we were growing up! That type of banana pudding was made up of vanilla wafers, boxed banana pudding (or vanilla pudding), sliced bananas and cool whip!
Believe me when I say that both versions are absolutely delicious!
Since this week’s blog theme is all about “Southern Desserts”, I felt it was best to bring the true “Homemade Southern Banana Pudding” to you and perhaps sometime in the future I’ll put up a post about the other version!
I can totally see my grandmothers or great grandmothers pulling this Homemade Southern Banana Pudding out of the oven! It screams home to me!
Who’s ready to dig in?
How do you like your banana pudding? Hot or Cold?
Homemade Southern Banana Pudding
- 4 large eggs
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 cup cornstarch, ( I use ARGO Cornstarch)
- 1/2 teaspoon salt plus a pinch of salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
- About 50 vanilla wafer cookies
- 5 medium bananas, (peel them after you roast them before you slice them)
- Preheat the oven to 350F.
- Place unpeeled bananas on a baking sheet and bake for 10 minutes.
- Remove from oven and let cool.
- Once cool, slice the bananas.
- Bump oven temperature up to 425F.
- In a large bowl combine 1/2 cup sugar, the flour, cornstarch and salt. Mix together.
- Take 3 of the eggs and separate the yolks from the whites. Set the white aside.
- Add the remaining whole egg to the egg yolks. Add the egg yolks to the sugar mixture and mix well.
- Stir in 1/2 cup milk.
- Heat 2½ cups of milk in a medium sauce pan, when the milk is warm whisk in the sugar and egg mixture.
- Cook on medium heat, uncovered until thick. This should take about 10 minutes. Mine normally doesn't thicken up until it reaches 9 minutes and 30 seconds. haha.
- Remove from heat and add in 1 teaspoon of vanilla.
- Add half of the vanilla wafers to the bottom of a 8x8 pan.
- Cover the wafers with half of the banana slices.
- Cover the banana slices with half of the pudding mixture.
- Add another layer of vanilla wafers followed by a layer of banana slices and then finish off with a layer of pudding.
- In the bowl of a stand mixer, mix together the egg whites and a pinch of salt. Mix on medium-high for about 5 minutes or until stiff peaks form.
- Add in 1/4 cup sugar and mix on high until super stiff peaks form and the meringue does not fall out of the bowl when it is turned upside down.
- Spread the meringue over the top of the pudding.
- Place into a preheated oven and cook at 425F for about 6 minutes or until the meringue has browned to your liking!
- Serve hot or cold.
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