Sunday, July 26, 2009

Homemade Southern Banana Pudding

Banana pudding, layered with vanilla wafer cookies, bananas, and a made from scratch egg custard, topped with a homemade meringue.

Homemade Banana Pudding

Woohoo, it's homemade banana pudding y'all! And let me tell you - while we southerners love our banana pudding, we really love it, homemade, from scratch, with real custard, layered and meringue topped. Now that's southern banana pudding - the way banana pudding was meant to be eaten y'all.

So, yesterday y'all might have seen my tweet where I mentioned I was piddling about in the garage with the garage door wipe open, when I noticed there were a couple of birds sitting on my car in the driveway. One glance at their fuzzy little heads and I realized that it was the baby finches that had been birthed in one of my hanging plants on the front porch, finally flying the coup. Unfortunately, when I inadvertently walked up on them, I also frightened them, and they flew straight into the open garage.

Now, like many of you {c'mon now, I know I'm not in this alone}, I don't use my garage to park cars in. Rather, I use my garage to store stuff in.  There are boxes in there from heaven knows when, some I think from when I first moved into this house. Every once in awhile I go out and pick through and purge them and straighten up the garage. When those birds flew in there, well let's just say that I hadn't done that in awhile.

I had to shift and move around a lot of boxes and I finally found one of the babies fluttering about in an open box, so I carefully took what was in there out and then brought the box out to the driveway where he apparently found his way to his mama. The other baby I never found despite rearranging and digging through many open boxes, but I left the garage open all day and hoped that he would manage to find his way out too.

My Mama has been passed on for about 12 years now, and when we finally sold her house in 2002, since my brother and my sister live elsewhere, I was left with the chore of emptying out the house. Many things went to charity, some things I kept. And much of what is out there are boxes of some of my Mama's kitchen things. In all that digging and moving boxes around, I found something that I had been looking for, for a long time and frankly thought was lost. {You might have also seen me tweet about finding a ThighMaster in one of those boxes, but no ... we ain't goin' there!} I found a vintage Pyrex baking bowl.

Not just any bowl you see... a 1950s vintage Pyrex Thumbnail Pattern ovenware baking dish and the very bowl that my Mama used to make her banana pudding in! Now I have a lot of vintage dishes - not ebay indulgences {though there's nothin' wrong with that!}, but things that I've had since I was a young bride - so, I knew I had some old dishes, but this one is as old, or even older, than me! I was so excited, I decided that in honor of finding the official banana pudding makin' bowl, that I absolutely must immediately make banana pudding!

As if I really needed a reason.


I know that some folks don't layer their banana pudding like this. They just sort of dump everything in a bowl, give it a good stir and then let it soak for a bit. Well, I layer mine, because Mama layered hers. It just looks nicer in a pretty clear bowl that way anyway, though there's not a thing wrong with a dump and stir either.


I also know that some folks are a bit intimidated by the process of making meringue, or they just flat out don't like it, but I do a meringue topping on my banana pudding, because that's how Mama did hers. You don't have to, and you can even top your banana pudding with whipped cream if you like, but in my humble opinion, meringue is decidedly southern and it's not at all hard to do with a mixer. Click right here for a step by step tutorial on making meringue that includes a few helpful tips too.

But y'all know what I always say about cooking. Don't let anybody tell you - no, not even another southern cook - that there is only one way to make something, because even in The South we tend to do things a bit different from one another, depending on what area of The South that we grew up in. Nothing gets me madder than a wet hornet for somebody to tell me a "real southerner" wouldn't do this or that because well, that's what they do. So you go right ahead and make this fabulous southern dessert your own and do it the way your mama did, because we all know for each of us, Mama's way is our right way.

The one thing that I do hope you will do however, is make up the custard from scratch. While using the shortcut pudding version makes for a fine banana pudding, I am totally serious when I say there is a world of difference with the homemade custard. Very. Big. Difference. And, truly, while you have to take it slow so you don't burn it, it is just not that much more work than making up a pudding from a box, I swear, so go ahead and give it try. You will love it! Be sure to let the hot custard cool just a bit before layering the dessert, otherwise you'll have the cookie wafers turn to mush, instead of just softening up. If you like your cookies with more of a crunch to them, prepare the custard in advance but layer into individual parfait dishes instead.
So here's to you Mama... and I promise. I will treat this bowl with the respect it deserves from now on. Miss ya bunches!
For a step by step tutorial with more complete directions on how to make a homemade custard banana pudding with meringue, go here for my original post.





Recipe: Homemade Southern Banana Pudding

©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 1 hour | Yield: About 12 servings

Ingredients
  • 3 large eggs, separated
  • 3/4 cup granulated sugar, divided to 1/2 and 1/4 cups
  • 1/3 cup all-purpose flour
  • Pinch kosher salt
  • 3 cups whole milk (not reduced or low fat)
  • 1 teaspoon pure vanilla extract
  • 1 box vanilla wafer cookies (Nilla brand recommended)
  • 4 to 6 ripe bananas, sliced
  • Pinch cream of tartar
Instructions

Separate the egg whites and yolks into separate bowls; set aside the whites at room temperature to make meringue. In the top of a double-boiler (I use a stainless one), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks until blended. Cook, using a wooden spoon to stir regularly (do not whisk), until custard thickens and coats the back of a spoon (about 170 degrees F). Remove top bowl, whisk in the vanilla until mixture is smooth and set aside. Mixture will continue to thicken as it sits.

In a 1-1/2 quart sized bowl or baking dish, begin layering two or three layers of wafers, bananas and custard. Smear a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. Top the layer of wafers with banana slices, top that with custard and repeat layers, ending with custard on top. Set aside.

Make the meringue by beating the egg whites on low speed until they begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form, gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form. Spread the meringue all over the top of the last layer of custard, spreading it completely out to the edges. Using a spatula, create some swirls on top and place pudding under the broiler, with the door ajar, for a few seconds, only long enough to brown the peaks and edges of the meringue. Alternatively, you can bake it at 350 degrees for about 15 to 20 minutes or until browned. Let pudding rest for 1 hour, or refrigerate for up to 4 hours before serving. Garnish with a sprinkling of crushed wafers, if desired. Makes about 12, 2/3 cup servings - double custard recipe for a larger bowl.

Cook's Notes: When taking this to a holiday or other event, I double the custard portion of the recipe. Depending on your size bowl (mine is 10" across and 3" deep), you might want to do the same!

Please note that I use large eggs and 3 cups whole milk, not reduced or low fat. If you have never made a homemade egg custard before, understand that it must be cooked slowly and it simply takes time to thicken, but stick with it and eventually it will get thick. I always recommend preparing it with a double-boiler method which is slow, but faster than stovetop and you are less likely to curdle or burn the custard, which happens easily with a direct stovetop method. As long as you follow the recipe and continue to cook it, it will thicken, but you must practice patience. I use a stainless double boiler, and once the water begins to boil, the custard takes from 6 to 8 minutes to thicken. Once the top bowl is removed from the double boiler, the custard will continue to thicken.

Cookie Pudding: Prepare as above, however, omit the bananas.

Pineapple Pudding: Prepare as with banana pudding above, except substitute one large (28 ounce) can of crushed pineapple, drained, for the bananas and combine the pineapple with the custard before layering. Also excellent with the alternate cream cheese and condensed milk or shortcut custard below.

~~~~~~~

Shortcut "Custard"
  • 3 cups of milk
  • 1 teaspoon of Watkins vanilla extract
  • 2 (3.4 ounce) packages of Jello vanilla instant pudding mix
  • 1 (8 ounce) container of sour cream
To a mixer bowl combine the milk and vanilla extract. Add the vanilla instant pudding mix and beat at medium speed for about 2 minutes, or until thickened. Let stand for 5 minutes and then stir in the sour cream. Use this mixture in place of the homemade custard, eliminating the 1/2 cup sugar, flour, salt, milk and egg yolks. Layer the shortcut custard with the wafers and bananas, and prepare the meringue as directed above to top it off. Can also substitute whipped cream or Cool Whip for the meringue, if desired.

Cook's Note: Also excellent with a cream cheese, condensed milk and vanilla pudding filling found here.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on July 26, 2009
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75 comments:

  1. This is awsome looking banana pudding- of course it's even better in your mothers bowl!I like meringue or whipped cream, either one is yummy!
    My mother passed away 2 1/2 yrs. ago and I have so much stuff still..like you, I've gotten rid of a lot, but I have a good share of boxes I can't let go of.

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  2. That looks good! It is such a delight to find something that holds wonderful memories. Continue to enjoy your mother's bowl.

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  3. As you know I've made your recipe minus the merengue and girl it was soooo good!

    We don't park Lucille in the garage either...there's no room...teehee!!

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  4. As northern transplants to SC, we just devour banana pudding WHEN it is good....your recipe and photo looks like a winner! Thank you for giving your recipe to your readers cuz this one I know we will enjoy! Roz

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  5. So glad you found your Mama's bowl and made this pudding to tempt all of us. I had to get my banana fix over the weekend too. I ended up with a banana chocolate cream pie. I almost made my own pudding, but then ran short on time and cooked it out of the box. I agree, the homemade kind is so much better!

    That meringue on top looks divine!

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  6. Your banana pudding looks out of this world!! And how awesome that you found your mama's bowl...great day :D

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  7. The pudding looks amazing. Thanks for sharing your Mom's recipe with us.

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  8. Your southern banana puddding is the same exact pudding my mom always made (as I do now), even the merengue topping. I put the merengue on my pudding but just like when I was a kid, I scrape it off before I start eating that delish pudding. We always layer ours too.

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  9. I just happen to fine this by accident and was totally blowed away.What a great looking banana pudding. I wish i was near you to enjoy some but I live in Michigan I would love to get more great recipes. Thanks for sharing and keeping the memory of your Mothers bowl alive take care lynette
    lynette_r_48048@yahoo.com

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  10. I have fond memories of fitting a car in my garage, and I did actually go through some boxes this weekend.

    I envy your vintage pyrex bowl and your banana pudding!!

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  11. Yumalicious!!! Just found you and I love your blog! Looks amazing~
    Robin
    All Things Heart and HOme

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  12. I love that you posted that, because it's my list of things to make this week :)

    I'm so glad you were able to find your mom's bowl!

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  13. What a great looking banana pudding! I love that you found your moms bowl. It's always a joy to find things that you thought might have been lost.

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  14. WOW, i have never had this and now i really want to try it. I just want to reach inside the screen......

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  15. Our family Secret is that we add 1/2 tsp coconut extract to everything listed.

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  16. Sounds good to me JeansandTs - thanks!

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  17. My grandma was from Texas and she loved making this! The tastes of memories from Texas, can't get any better than this!

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  18. Yum! I really enjoyed reading this. I just posted about my mama's banana pudding recipe -- very similar but she used cornstarch instead of flour. Thanks for sharing and inspiring us Southern cooks!

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  19. I've never seen a Banana Pudding that wasn't layered.

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  20. Me either San! I grew up with it layered and topped with meringue. There are folks who do though, guess that's the way they grew up with it.

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  21. This sounds like what my mom made. I don't know for sure but I am gonna make this! Can't wait to get my hands on some bananas so I can get started.
    Originally I am from South Carolina but have been in Wisconsin for the past 48.5 years. I married a sailor over 50 years ago and he took me away. Love every minute of it!!

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  22. Believe it or not, I have actually BEEN to Wisconsin! Okay, it was only once. :) It was Christmas & it was Sheboygan & it was nice & peaceful. I had a hard time sleeping that first night & I was looking out the window of an upstairs bedroom. I remember thinking it was like stepping into a Normal Rockwell painting! I sure hope that this is like the banana pudding of your memories. It sure is good - enjoy & Happy New Year!

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  23. I've been looking for a classic southern banana pudding recipe for a while. My grandmother used to make banana pudding for my mom. Now that she's passed, my mom has been trying to find one that reminds her of home. I can't wait to try this. It's always hard to find one that doesn't use a box mix (which is a no no for my mom) so I think this will be perfect!

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    1. Oh Layla, I sure hope this is "the one!" Please let me know.

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  24. Hi Mary! I tried this recipe two days ago and my husband and I absolutely love it! Thanks for sharing!! I chose to make it once before debuting it with friends for the Fourth of July! I do have a question... I'm not sure if I didn't allow the custard to cook long enough (about 10-15mins) or if I needed to add additional flour, but my custard did not achieve the desired thickness like yours did. Should I have cooked it longer and/or added additional flour? I wasn't sure if adding flour would've altered the taste and therefore ruin the recipe. So needless to say, mine came out a little mushier than desired, as you warned us would happen if we didn't allow the custard to thicken enough but the two of us didn't mind :-) It was sooooo good!!! :-) Thanks thanks thanks and God bless you!!!

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    1. You probably just needed to take it a little bit longer I'm guessing. Did you see the more detailed pics on this post? http://www.deepsouthdish.com/2009/01/homemade-southern-banana-pudding.html I do use a double boiler, or a bowl on top of a pot will work, and that method thickens it up faster. If you cook it right over the eye, it takes a bit longer. It just takes a little practice to see when it's ready - which means more banana pudding!! :)

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  25. I am about to make one tonight for my daughter's birthday! She always wants this instead of cake. Homemade custard is a must! And also brand name vanilla wafers only. I can almost make this with my eyes closed!

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    1. I think banana pudding is a great birthday "cake!"

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  26. Great! I make it every year for my daughter's. Birthday! Must be homemade pudding and always NILLA WAFERS ONLY! No cheap wafers;).

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  27. ~ Loved hearing your story. Baby birds, garage's keeping our stuff safe, memories of baking and cooking with Grandma and Mom; I can relate. These are the things that make me happy in life. Filed this in the recipe box and plan to make it this week and I will also find that special dish to make it in. ~ thank you... here's to our Mom's who took the time and love to let us help in the kitchen.

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    1. Thanks! It was a crazy experience but at least it led me to the banana pudding bowl!!

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  28. ~ Loved hearing your story. Baby birds, garage's keeping our stuff safe, memories of baking and cooking with Grandma and Mom; I can relate. These are the things that make me happy in life. Filed this in the recipe box and plan to make it this week and I will also find that special dish to make it in. ~ thank you... here's to our Mom's who took the time and love to let us help in the kitchen.

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  29. My mixture wont thicken fallowed recipie help!l

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    1. Hey Kelley! As long as you didn't omit anything (sugar, flour, salt, milk & egg yolks) it will thicken, just let it keep cooking!! Using a double boiler or a bowl over boiling water takes a little longer but ensures that you do not scorch the custard or curdle the eggs. Just keep cooking and stirring and it will eventually thicken. The water underneath should be at a low to medium boil though, that will speed it up. If its only at a simmer it could take a long time to thicken. You can also prepare the custard in a saucepan right on the burner for a faster result, but you risk burning the custard & curdling the eggs, so you really have to be careful with that. Don't want burned pudding!!

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  30. I see some ppl using evaporated milk... Is that a good or bad thing...

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    1. The ones you'll see using evaporated milk probably are the ones using a packaged pudding. For an egg custard I have always used whole milk.

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    2. Ok... And thank you SOOOO much for replying... I can't wait to make this banana pudding... My sister in law use to make her banana pudding every holiday at least 2 big pans. And i miss that but we no longer live near one another..

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    3. You're welcome & I really think you'll love the homemade custard. Let me know!

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  31. THANK YOU THIS HAS MADE MY DAY THANK YOU AGAIN . . . G

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  32. Horrible. . Was so watery never thickened followed exactly as instructed. Such a waste.

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    1. I just hate anonymous comments that stop by and say things like this, but I'm publishing it anyway to say that I'm sorry but there is no way you followed the recipe and ended up with a watery custard. Impossible!! I have made this exact recipe all of my life & as you can see from the step by step pictures in the post, there is nothing watery about this custard. I'm guessing that you are inexperienced with custards and that you simply gave up before it thickened & you cannot blame the recipe for impatience!!

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    2. momma alway's used carnation cream instead of milk..which makes it richer and creamier. u just have to watch and stir it more so the cream don't curdle. and she used a flour paste to thicken it..sometimes mine will be a little to thin so i put in the microwave which help's or just crumble some wafers and add to the filling...works for me.

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  33. Hi there...just wanted to say this looks AMAZING and not dis-similar to our trifle recipes. I am from the UK and was just wondering if you know what could be used as an alternative for the NILLA vanilla wafers? I am afraid we don't have them here and i don't even know what they are so am unsure of what to use as an alternative? Thankyou in advance for any reply Xx

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    1. Hi Mandy! I think the closest would maybe be digestive biscuits if those are available in the UK. Nilla Wafers are small, super crisp vanilla cookies. They are really almost hard cookies, but of course they soften in the custard when made the way that we do our classic Southern banana pudding. I have used Walker's crisp shortbread cookies when I have made individual banana pudding trifles and they were different, but quite good!

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    2. if vanilla cookies are not available you can get the recipe and bake your own.

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  34. Hi there. I just wanted to say that this looks lovely and i would love to give it a go. It seems similar to our trifle recipes. I am from the UK and was just wondering if you had any idea of an alternative to the Nilla Vanilla Wafers you use in it? I ask as we don't have access to them here and i don't even have any idea what they are so can't make a judgement on whether we have something similar i could use. I hope you may have some idea of an alternative. Thankyou in advance for any reply Xx

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  35. I had a customer make a banana pudding and they used Pepperidge Farm Chessmen cookies, it was simply elegant. If you don't have Nilla (Name Brand) cookies you may substitute a shortbread cookie. Hope this help:)

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    1. I think those would work well - thanks so much Mamma "G!"

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  36. I had a customer make a banana pudding and they used Pepperidge Farm Chessmen cookies, it was simply elegant. If you don't have Nilla (Name Brand) cookies you may substitute a shortbread cookie. Hope this help:)

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  37. A customer of mine used Pepperidge Farm Chessmen cookies and it was simply elegant. If you are not able to obtain those, substitute a simple shortbread cookie, blessings:)

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  38. Just made this and it was way easier than I had anticipated.. Thank you for sharing

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  39. Thank you so much! I thought I'd never find a recipe that used the custard like my Grandma made and not the pudding. :-)

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    1. You're welcome Stephany! I don't have anything against pudding but you just cannot beat homemade custard in banana pudding. Two totally different tastes!

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  40. This is a great banana pudding, it was gone 15 minutes after it was done :) It took a LONG time to make, though. 2.5 hours from beginning until it was ready to eat

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    1. I assume you are counting inactive time in that total, but yes, banana pudding with a homemade custard is a process. As you make more custard over time, you will get faster with that part, but it's good to start slow rather than to burn it and have to start over. The rest is just waiting!

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  41. Will definitely be making this very soon. I'm a bit confused though. Is the "pudding" banana or vanilla flavored. Thanx for your response. You have the BEST recipes.

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    1. Thank you SO much!!

      The pudding is actually a homemade egg custard with just a touch of vanilla extract for flavoring. Think in terms of a creamy homemade custard ice cream! The banana flavor comes from the sliced bananas added in the layering.

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  42. My sis and I were orphaned as toddlers and raised by our Southern Grandparents. Growing up, every summer we would take a week long camping trip. 2 Grandparents, 1 Great-Uncle, we 2 Granddaughters and 3 of our friends.Oh, and lets not forget the 2 dogs! The 10 of us would spend our days at the lake swimming and fishing and nights around the campfire. Even though we were 'roughing' it, Grandma still refused to lower her standards and make us do without. We were always
    provided with fresh towels,bathing,suit,and numerous changes of clothing. But the stickler for my Grandpa was meals; my Grandma still prepared big Southern breakfast, lunch, and dinners every day of our trip. Grandpa would beg her to stop-slow down and enjoy HER Vacation too. One year, she agreed to scale it back a bit and she did somewhat, but by the end of the week I think it was just too much for her. During our last evening meal at the campsite-Grandma disappeared inside and
    reappeared moments later with her Giant Banana Pudding Bowl
    completely filled with her wonderful meringue-topped desert!!
    The 5 of us girls squealed with delight-my Grandpa just hung his head and began to laugh. He spent the remainder of our trip home trying to figure out how she managed to hide that bowl in the car! It's been 30+ years since that trip and all my relatives have long since passed but whenever I happen to speak to any of the 3 friends who were with on that trip--they always bring up
    Grandma's Banana Pudding Bowl. I'd give anything to have that bowl today.
    Sorry this post was so 'wordy' but I just had to tell you the story. Thanks for the post that brought back a most precious memory.

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    1. Oh my goodness... thank you so much for sharing that story, which I might add has tears rolling down my cheeks. I miss my parents so much and after losing them so close together I had that lost feeling for years even as an adult. I can't imagine losing your parents that young, but what amazing grandparents y'all had and what beautiful memories they created for you. Thanks for sharing this with me. {{{HUGS}}}

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  43. I haven't tried the recipe. But just reading your post made me homesick for central Alabama and my grandmother, God rest her soul, who taught me to cook and swim and fish and be a gentleman. And my grandfather, who taught me to drive his old red Ford pickup with a stick shift on the red clay roads in the pine-covered hills next to the lake. You reminded me that I am proud to be from the Deep South, even though I've migrated quite a bit and ended up in Texas. Thank you for the memories.

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    1. I can't even begin to express how meaningful your post here was for me today. Thank you.

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  44. Mary, your recipe is exactly as my Mom and Grandmother made.
    A couple of thoughts and variations....
    1. Instead of double boiler, try the microwave. Have to be careful and heat in 2-3 minute increments, stirring thoroughly between heatings, till the custard thickens. It makes for a quicker time and a little more simple for people that are not double boiler familiar.
    2. Try the mini Nilla wafers instead of the regular size. Makes for more bite-size treat.
    3. Instead of letting it cool, serve that 'nanner pudding up warm! I used to jump on it as soon as my Mom took it from the oven. Even today, I warm the leftover the next day.
    My Mom is now 78 and suffering from Alzheimer. Helping her make the pudding - our job was to layer the Nilla wafers - and the wonderful smell is one of my fondest childhood memories. I have since taught my 20 year old son how to make and gave him a copy of my Mom's handwritten recipe. Like me, he considers the cold, instant mix pudding that they now serve in restaurants to be an abomination.
    Many thanks to you Mary! Your site is one of my all time faves!

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    1. You're welcome & thanks for sharing your tips Bruce! I just always do my custard on the stovetop - I guess when I get in the throes of banana pudding, I forget about that microwave version! I can also see that the Nilla wafer minis would be handy for eating the pudding warm though I do like it refrigerated. Like an icebox cake, the refrigeration softens them up to be cake-like.

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  45. Wow...how precious. Mama is also now with King Jesus;I miss her voice. Thank you for sharing & yes its exactly like ours, layer after gorgeous layer. So glad u found the bowl...ultra important if ya know what I mean. I have my great great great grandmother's gravy boat & Mama's McCoy pottery 3-tiered tea caddy. I remember seeing it full of butter mints, homemade chex mix, & ham & cheese roll ups during bridge night with our neighbors. Your story made me cry. great memories. Hugs, Jana D.

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  46. that's the way my momma made it..and now so do i. only like my momma we just didn't measure our ingredients. but always come out great and delicious...and everyone wants me to make this on holiday's

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    1. It's definitely a favorite! I mostly cook by look, touch, smell and feel myself, but when I started blogging and sharing recipes, I had to stop myself and start measuring so others could get the same results! It certainly adds to the cooking time (and mess!) but getting positive feedback from readers when they can duplicate a recipe is very rewarding and makes it worth it!

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  47. Ive used this recipe 3 times and it came out perfect everytime. These directions are perfectly clear and the recipe is flawless. Lengthy but worth the cook time and wait

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  48. What a great recipe! I am basically not allowed to make anything else for potlucks, now--so thanks a lot! (No really, thanks so much :D)

    My only adjustments are that I top the pudding with whipped cream since I'm not a fan of meringue, and make the pudding in a pot instead of a double boiler.

    For those having issues with the custard thickening, patience is a virtue. I let mine go longer than I think it needs. Don't expect it to get as thick as the finished product will be while it's still hot. I found another recipe that calls for checking the temperature with a thermometer. It will be thick enough once it reaches 170 degrees Fahrenheit. That helps the first few times you make it to get a feel for how thick it will be when it's done.

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    1. LOL I understand but that's the way it goes with potlucks isn't it? I'm so glad everybody is enjoying it! Sometimes I make it with whipped topping, especially for potlucks since not everybody is a fan of meringue. I just make an egg white omelet the next morning! Thanks for the tip too!!

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  49. Dear Mary,

    I just found your recipe, and I wanted to thank you for sharing. This is very similar to the one my Great-Grandma Sophie used to make when I was little. She used to make hers on her wood-burning stove. I don't know where she got it from, but she made it whenever she had extra nutmeg orange shortbread cookies that her sister, Julia made.

    I still have memories of being in charge of keeping the firebox stoked with split wood whenever my mom and dad visited, and being allowed to help whip the fresh cream gathered by her two brothers from their cows into the mildly sweetened spiced whipped cream that she put on top. I suspect that being Scottish, this was her twist on the dish.

    Great-Grandma passed when I was 8, but I have recently come into a stash of her "new bride" recipes that she was given when she first married my great-grandpa in the early 1900s, and I am in the process of redacting them for modern use. The one for her pudding had crumbled to dust, but from what little I could read, your ingredients are nearly identical. The only difference I will try us to use half and half instead of milk because that is closer to what the cows gave before milk was homogenized.

    This brought back so many warm memories from when I was little that I can't wait to make shortbread and then the pudding.

    Thanks again.

    ReplyDelete
    Replies
    1. Thank you so much for sharing your memories. What a precious time for you and now to have her recipes. What a gift!!

      Delete

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