Homemade Banana Pudding

  • 2 ⅔ cups white sugar
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon salt
  • 12 large eggs, beaten
  • 8 cups milk
  • 8 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 8 -10 bananas, peeled and sliced
  • 2 (12 ounce) package vanilla wafer cookies

Whipped Cream for topping

Layer a large dish with alternating layers of vanilla wafers and thinly sliced bananas.

Whip twelve eggs till well beaten.

Add to all other ingredients except vanilla to large kettle and mix well. Cook on low to medium heat stirring CONSTANTLY to avoid sticking. Frequently scrape bottom of pan to avoid scorching till you bring to full boil. When it starts to thicken, remove from heat and whip in vanilla. Pour pudding mixture over cookie and banana layers. Chill and garnish with whipped cream.

Alternative old-fashioned meringue topping: Separate egg whites and yellows. Use yellows in pudding. Whip whites till stiff. Whip in 1/4 teaspoon cream of tartar and 1/2 cup granulated sugar. Should form stiff peaks when layered on pudding. Toast under broiler 1-2 minutes watching constantly to brown. Do not walk away. It will burn! Chill

One of my aunts used to make a huge banana pudding in a dishpan when we had a family gathering. I can’t image what her recipe was. One of Bud’s cousins pulled a funny when they hosted a meal at their home. His wife put him in charge of desserts. He asked every woman in the crowd to bring banana pudding. We had plenty!

20 thoughts on “Homemade Banana Pudding”

  3. I’ve always found poetry and cooking incompatible. It is guaranteed to be just before the cooking requires attention that poetic inspiration strikes and time does that “an hour is a century” thing… 🙄

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