Banana Pudding

This delectable take on a traditional Southern recipe is made from scratch–no instant mixes here–and your family will be able to taste the difference.

By Adrian Drinkard, Thomasville, Alabama

As appeared in

This delicious recipe has been handed down from mother to daughter, and now you can try it at home!

Ingredients

2 c. plus 4 Tbsp. sugar1 Tbsp. vanilla extract
4 Tbsp. flour4 bananas, sliced
1 12-oz. can evaporated milk1 box vanilla wafers
1 ½ c. regular milk¼ tsp. cream of tartar
8 large eggs, separated 

Preparation

1. Preheat oven to 350°F. Mix 2 cups sugar and the flour in a 2½-quart saucepan (using no heat yet).

2. Add evaporated milk slowly, stirring to make sure all lumps are gone. Rinse can out with about half a can of water and add to mixture.

3. Add regular milk and stir well. Beat egg yolks well with a fork; add to milk mixture.

4. Place saucepan on stove at mediumhigh heat and cook, stirring constantly, until mixture starts to thicken and comes to a light boil, about 10 minutes. Remove from heat. Stir in vanilla.

5. Layer the vanilla wafers flat on bottom of an oven-safe Pyrex dish, standing some up around the sides if desired, for looks. (You can also use smaller Pyrex dishes for individual servings.)

6. Spread banana slices evenly and pour pudding mixture on top.

7. Beat egg whites with cream of tartar and 4 tablespoons sugar until meringue is stiff. Spread on top, making sure edges are sealed, and bake until peaks are golden brown, around 10 minutes.

Serves 8 to 10.

Nutritional Information:  Calories: 330; Fat: 7g; Cholesterol: 15mg; Sodium: 150mg; Total Carbohydrates: 66g; Dietary Fiber: 2g; Sugars: 53g; Protein: 8g.

Don't miss Adrian's inspiring story about her banana pudding helped to create jobs and foster growth in her community.

Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.