While Wendell did it the "fancy" way, I like mine kinda deconstructed...I cut up my bananas fresh each time and pour warmed pudding over it and eat my vanilla wafers (the mini variety) crunchy - one at a time with each bite. However you eat it, you will love this recipe! My family has for many generations!
The original article appeared in the The Atlanta Journal-Constitution on Thursday, June 6, 2013 in the Food section on page F3.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Mama Dot’s Banana Pudding with Meringue
Serves 8. Serves 4 if made in a half-pint mason jar.
½ cup sugar
2 tablespoons all-purpose flour
½ teaspoon salt
3 eggs, separated
2 cups milk
1 teaspoon vanilla extract
1 box Nilla brand vanilla wafers
3 ripe bananas
3 egg whites
6 teaspoons sugar
Pinch of salt
1 teaspoon vanilla
¼ teaspoon cream of tartar
Preheat oven to 375°.
To make pudding, in a double boiler combine sugar, flour and salt. Whisk in egg yolks until well combined. Add the milk and carefully whisk to combine. Stirring constantly, cook over medium-low heat until thick (about 10-13 minutes). Remove from heat. Whisk in vanilla extract.
In an oven-safe bowl, spread a thin layer of pudding on the bottom. Top with a layer of vanilla wafers and continue lining the sides of the bowl with wafers. Top wafers with a layer of banana slices. Pour in 1/3 of the pudding. Repeat layering bananas and pudding, ending in pudding.
To make meringue, whip the egg whites, sugar, salt, vanilla and cream of tartar until stiff peaks form. Spoon the meringue over the warm pudding. Bake on 375° for exactly 12 minutes to brown meringue. Remove from the oven and allow to cool for 10 minutes before serving. Serve warm. Allow to cool completely before refrigerating.