Monday, April 18, 2011

What I Made Monday: Banana Puddin'

Today I am linking in with Mrs. Amy Hannon over at Sincerely Yours for her WIMM {What I Made Monday}! However, I made this wonderful dessert last Friday to take to a family friend! I took a few pictures while baking to save for this post. BECAUSE it's the best recipe ever. It is one that my family adores, friends love, and is a southern comfort staple...Banana Pudding! {a.k.a. Banana Puddin'}

The Jello recipe just doesn't cut it in the Whitt & Young households. I wish I could claim my 'famous' recipe as my own, but I simply can't. Just grab you a box of Nilla wafers and flip it to the side. There you will find the best recipe!
I will simplify the directions for you. Once you have everything out.
Turn oven to 350 degrees.
In a saucepan on your stove, mix 1/2 cup of sugar, 1/3 cup of flour, and a dash of salt together. Turn your heat on low and add in 2 cups of milk. Stir it real good, to mix the dry ingredients with the milk. Then move away from the stove and separate 3 eggs. Be sure you do not get any yoke in with the whites. Otherwise, your meringue will be flat. A.k.a not good. If you get any yellow in the white, you might as well start over with 3 new eggs. Not that I didn't do this multiple times growing up or anything...
Once they are separate, the eggs, stir your stove mixture and spoon about a cup or so into the bowl with your egg yokes. Stir it, then add the egg yoke mixture to your stove mixture. This way, your egg yokes won't scramble by pouring them straight into the heat. Once mixed, turn your heat on medium and keep stirring, constantly, once mixture thickens, you can remove from heat and stir in 1/2 tsp. of vanilla. In a cute baking pan, place Nilla wafers all over the bottom and the sides. Then begin cutting your bananas in wheels and cover the bottom. Layer the custard then the banana's {as shown below} and so on until you are out of custard. I usually use about 3-4 ripe bananas. You can use more or less based on your preference.
Once complete, head to your Kitchen Aid mixer {use this as an excuse to buy one if you don't have one} and begin beating your egg whites. Once they turn white, add 1/4 cup of sugar gradually into the whites and continue beating them. Once stiff peaks form, you can spoon it on top of your pan, make a fun design with the back of a spoon and toss it in the oven. Bake till the meringue is golden brown-about 15-20 minutes.
Trust me, you will get rave reviews if you follow this recipe.

1 comment:

  1. You go girl! Meringue raises my level of respect for you! :) And it was already pretty high (wink) - Amy