Mama’s Banana Pudding

Recipe

Mar 4

Written By Fresh

close up image of banana pudding with visible vanilla wafer cookies

This is my mother’s recipe. It’s so good you’ll want to rub it in your face. When I was a teenager, at the homecoming lunch at church she’d always bring a big pan of it, because all the guys my age would target it. They’d go get a scoop of banana pudding before they’d get the rest of their food. It’s famous in Pitt County, North Caolina.

Recipe

Serves 10 to 12

Ingredients:

14 large eggs, separated

3 1/2 cups whole milk

1 1/4 cups all-purpose flour

2 3/4 cups sugar

1 1/2 teaspoons vanilla extract

1 (15-ounce) box Nilla wafers

5 bananas, peeled and sliced

Directions:

Place the egg yolks in a 5-quart pot. Of the heat, gently break the yolks with a fork, then add the milk, flour, 2 cups of the sugar, and the vanila.

Whisk together and place on the stovetop over medium heat. Bring the mixture to a simmer, stirring, for about 7 to 8 minutes, or until it thickens enough to coat the back of a spoon. The mixture will stick to the bottom of the pan and burn easily, so stir continuously. Remove the pudding from the heat.

Whip the egg whites in a stand mixer with a whisk attachment, or with a hand blender with a whisk attachment, until soft peaks form. Continue whipping while slowly adding the remaining 3⁄4 cup sugar. Whip until the meringue has stiff peaks.

Layer half of the wafers on the bottom of a 9 by 13-inch pan. Pour half of the pudding over the wafers, spread out with a spatula, and layer with half of the banana slices. Repeat the layers. Top with the meringue, spreading it evenly. Bake for 4 to 5 minutes, or until the meringue si lightly browned. Cool slightly, but it's best served warm or at room temperature. Leftovers can keep in the refrigerator for a day or so, but the meringue will get soggy after a while.