Here’s a classic Old Fashioned Banana Pudding recipe that’s rich, creamy, and layered with vanilla wafers, fresh bananas, and homemade custard. This Southern-style dessert is perfect for gatherings and evokes nostalgia with its comforting flavors.
Ingredients:
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- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 2 cups milk (NOT skim)
- 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
- 1 box vanilla wafers
- 1 tsp Vanilla extract
- 1 tbsp Butter (not margarine)
- 4 Egg yolks (Large eggs or better)
Meringue:
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- 4 egg whites, room temperature
- 5 tbsp sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
Directions:
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- Preheat oven to 375°F.
- Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
- Combine sugar, flour and salt in a bowl, and mix well.
- Set aside.
- In a heavy saucepan, beat the egg yolks well.
- Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
- Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
- Keep boiling and stirring until mixture reaches a nice pudding consistency.
- Make sure you don’t scorch the pudding.
- Remove from heat.
- Place a layer of banana slices on top of the vanilla wafers.
- Pour half of the pudding over the banana layer.
- Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
- Beat the egg whites at high speed until they form soft peaks.
- Add the cream of tartar.
- At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
- Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
- Bake until meringue browns, 12 to 15 minutes.
Tips:
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- Bananas: Use ripe but firm bananas to avoid mushiness. Toss slices in a little lemon juice to prevent browning if assembling ahead.
- Wafers: Nilla Wafers are traditional, but generic brands work fine. Crush a few wafers for a crumb topping if desired.
- Custard Texture: Stir constantly to avoid lumps. If custard curdles, strain through a fine mesh sieve.
- Make Ahead: Assemble up to 24 hours in advance; add whipped cream just before serving to keep it fresh.
- Storage: Store covered in the fridge for up to 3 days. Freezing is not recommended as bananas and custard may become watery.
- Variations: Add a layer of crushed pineapple or a drizzle of caramel for a twist. For a lighter version, use instant vanilla pudding mix (2 small boxes, prepared per package instructions).
Why It’s Classic:
This recipe skips shortcuts like instant pudding for a rich, homemade custard that pairs perfectly with the soft wafers and fresh bananas, delivering authentic Southern comfort.
Enjoy your Old Fashioned Banana Pudding! If you want a quicker version using instant pudding, a gluten-free option, or tips for perfect meringue, let me know in the comments below.
Eruption in Reykjanes, Iceland Imminent
In this episode of Deep North News, it may have already happened: yet another eruption in Reykjanes. If so, this will mark the fourth one since last December. What will this mean for visitors to Iceland, or moreover, the people of Grindavík?
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The Reykjanes Peninsula in southwestern Iceland has been volcanically active since December 2023, with a series of eruptions centered around the Sundhnúkur crater row near the town of Grindavík. This marks a resurgence of activity in the region after about 800 years of dormancy, driven by magma accumulation beneath the Svartsengi area. The eruptions have primarily involved fissure vents producing lava flows, with impacts including evacuations, road closures, and threats to infrastructure like the Blue Lagoon geothermal spa.