Southern Banana Pudding
It's a classic for a reason - supremely delicious! Layers of vanilla pastry creme with bananas and vanilla wafers and then topped with a baked meringue is how they do it in the South! They did it first and they did it better!
Southern Banana Pudding
1 cup sugar
1/2 cup flour or 1/4 cup cornstarch
1/2 teaspoon salt
3 1/2 cups milk or half & half
4 eggs yolks
3 tablespoons butter
2 teaspoons vanilla extract
11 ounce box of Vanilla Wafers
5 just ripe bananas, sliced
-In a medium saucepan, combine flour (cornstarch), salt and sugar. Gradually stir in milk while stirring to blend with a wire whisk. Cook and stir frequently over medium-high heat till thickened and bubbly (about 8 minutes). Reduce heat, and cook and stir constantly 2 minutes more. Remove from heat.
-Separate egg yolks from whites; set whites aside to use for meringue topping. Beat egg yolks slightly in a small bowl. Gradually whisk 1/2 cup of the hot mixture into yolks. Return yolk mixture to saucepan, whisking rapidly, then return to a gentle boil. Cook and stir 2 minutes more
-Remove from heat. Stir in butter and vanilla. Allow to cool 15 - 20 minutes, stirring occasionally.
-In a 9 x 13 inch baking dish, cover the bottom of the dish with vanilla wafers in a single layer. Layer half of the banana slices over the vanilla wafers, then spread half of the vanilla pastry creme over the bananas. Repeat the layers.
-Prepare the meringue topping following the recipe below. Mound the meringue on top of the banana pudding in the baking dish. With a spatula, spread the meringue to the very edges of the dish, making sure there is no space between the edge of the dish and the edge of the meringue (this will help keep the meringue from weeping.) With the back of a spoon, create decorative swirls and curls in the meringue.
-Preheat oven to 325 degrees. Place prepared banana pudding into the oven and bake for 10 minutes until the meringue has started to brown on the peaks.
-Remove from oven and let cool to room temperature. Place extra vanilla wafers in the meringue to decorate, or crush vanilla wafers and sprinkle them over the top of the meringue. Chill for at least 2 hours before serving. Best served the same day it is prepared but may be covered lightly with foil and kept for up to an additional day in the fridge. Serves 8 - 10.
Meringue Topping
1/2 cup plus 1 tablespoon granulated sugar
¾ teaspoon cream of tartar
⅛ teaspoon salt
4 large egg whites
1 teaspoon vanilla extract
-With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed and beat until soft peaks form, about 4 more minutes. Add the sugar, a tablespoon at a time and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
Vanilla pastry cream is quick and easy to make, rich with eggs and butter.
Layer vanilla wafers on the bottom of a baking dish.
Next, place a layer of sliced bananas over the wafers.
Spread half of the cooled vanilla pastry creme over the wafer banana layer.
Repeat the wafer, banana, vanilla pastry creme layers and smooth it out.
Prepare the meringue then spoon it on top of the banana pudding in the baking dish.
Cover the pudding with the meringue, making sure to seal it well to all edges of the baking dish. Sculpt the meringue into swirls and curls, then bake until golden.
Garnish the top of the meringue with whole or crushed vanilla wafers and chill until ready to serve.
A beautiful construction of complementary flavors and textures is the Classic Southern Banana Pudding!
PERSNICKETY NOTES:
**To create a bit of sparkle and crunch, lay out 10 - 12 vanilla wafers on a baking sheet, brush with melted butter and sprinkle with sugar. Bake in 350 degree oven for 5 minutes. Use these sugared wafers to decorate the top of the meringue on the pudding.
**Use just barely ripe bananas for this recipe. If bananas are too ripe, they will become mashed up in the pudding. You want to eat distinct bits of banana within the vanilla creme.
