Old-Fashioned Banana Pudding

When it comes to old fashioned comfort foods that your mother and father or grandparents may have loved to make and eat, banana pudding may have been high on their lists of great tasting desserts.

Making and old fashioned pudding may sound difficult, but it really is not. You can make this dessert by following the directions and make your own homemade pudding in hardly any time at all.

Long ago, this is one of the recipes that many people may have used to make a homemade pudding.

However, when instant jello pudding came on the market, many households began substituting it for the homemade cooked vanilla pudding. Having the instant pudding mixes made life a bit easier for those who did all the cooking and baking all those years ago.

You can still use it today if you like rather than actually making the pudding from scratch.

However, by following these directions you will find it satisfying to make your own pudding for this delicious old fashioned banana pudding to serve to your family and friends.

Instant pudding can offer a great flavor but when you are ready for some down home cooking, making your own pudding recipes can add that little nostalgic touch that just about anyone will love to enjoy today.

Old Fashioned Banana Pudding From Scratch 

 Ingredients 

1/3 cup all-purpose flour
1 dash salt
2 1/2 cups milk
1 (14 ounce) can sweetened condensed milk
2 egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe bananas
45 vanilla wafers
4 egg whites
1/4 cup sugar

Directions 

Mix flour and salt in a large sauce pan. Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat. Stir in vanilla.

Layer enough banana slices to cover the bottom of a 2 quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.  

Repeat layering, starting with bananas, then using pudding, then vanilla wafers.   Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.

Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form.  Spread this over the top of the pudding, forming a seal to the edges.  

Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.   Allow to cool 30 minutes before serving.  

Refrigerate unused portions.