What else can you do with over ripe bananas besides make the easiest banana ice cream ever? Make banana pudding, of course! Now this is the real deal banana pudding. I’ve seen a few recipes for it floating around, but this is how my southern Grandma and Great-Grandma used to do it. Layering the cookies and cream, making a meringue for the top. Now, that’s dedication!
Grandma’s Southern Banana Pudding
1/2 cup sugar
1/3 cup flour
dash of salt
4 egg yolks
2 cups milk
1/2 tsp vanilla
5 or 6 bananas, sliced
30 vanilla wafer cookies(or crumbled shortbread cookies!)
4 egg whites
1/4 cup sugar
1/2 tsp vanilla
Preheat oven to 425 degrees.
Combine sugar, flour and salt in saucepan over low heat.
Stir egg yolks and milk together in a separate bowl, and place in saucepan. Stir well.
Cook, uncovered, stirring constantly until thickened.
Reduce to simmer and stir occasionally for 5 minutes.
Remove from heat and add vanilla.
Place egg whites in a dry clean bowl.
Using you hand mixer, beat the eggs for about 10 seconds. Then, gradually start adding in the 1/4 cup of sugar.
Beat until soft peaks are formed, or until you turn the beaters upside down and the peaks are shiny but hardly move.
Using an 8×8 or round casserole, place a bit of custard at the bottom of the pan and spread out.
Next, place a layer of cookies, then a layer of bananas, and then a third of the custard.
Repeat layers until all of the ingredients are done.
Top pudding with meringue, making sure to bring it to the edges of the pan.
Bake in oven for 5 to 7 minutes or until meringue browns at the top. Eat right away or let cool.
Don’t think you have the time, or skill, to make your own custard? Just use banana pudding mix! My Grandma would use this in a pinch when she had all of us grandkids spending the night and no time to make the full recipe.
Not a fan of meringue either? You can always top the pudding with cool whip instead. I’d top it, cover it and let it sit in the fridge for about 30 minutes.