Ready to prepare a delicious Southern treat? Banana Pudding!

3/4 c. granulated sugar
3 tbsp. all-purpose flour
dash of salt
3 eggs, separated
2 c. whole sweet milk
1 tbsp. butter (not margarine)
1/2 tsp. pure vanilla extract
NILLA vanilla wafers
5-6 medium size fully ripe bananas, sliced

To make the sauce: Combine sugar, flour and salt in top of double boiler. Stir in milk and egg yolks that have been whisked together. Cook, uncovered, over boiling water, stirring constantly, until your sauce is slightly thickened. Remove from heat; add butter and vanilla.

Now we start layering the banana pudding! Spread small amount of sauce on bottom of 1-1/2 qt. casserole; cover with layer of Nilla Wafers. Top with a layer of sliced bananas. Pour 1/3 of sauce over bananas. Continue to layer wafers, bananas and sauce to make 3 layers of each ending with sauce.

Layer the nilla wafers, sliced bananas, and then pour on the sauce!

The finishing steps! Making the Meringue… Beat remaining 3 egg whites until stiff, but not dry; gradually add 1/4 cup sugar and beat until mixture forms stiff peaks. Stir in 1 tsp. vanilla flavoring. Pile on top of pudding, and make sure to cover the entire surface. (Here I have a tutorial on Meringue if you need a little extra help with that step… Meringue)

Now it is time for the meringue!

Bake in preheated hot oven (425°F) 5 minutes or until topping is slightly browned. Serve warm or chilled.

Now is the best part! Enjoy!

Notes:

1. I like the consistency of the sauce to be just thick enough to flow around the bananas and vanilla wafers as I pour it in the dish. Do not overcook and let it get too thick. Thin sauce is better than thick!

2. Often I double the sauce recipe so I have plenty to use in my pudding. I like a lot of sauce in my pudding!

3. Always use Nilla brand wafers (I prefer), real vanilla flavoring (not imitation), and never use anything but real butter!

4. I always bake my meringue instead of browning. I like to know that my egg whites are cooked!