Banana Pudding

Banana Pudding

This was my mother’s recipe. All of us children thought her banana pudding was the best. My daughter, Elaine T. McGruder, made me a cookbook out of the recipes I’ve collected. She said when she looked through these recipes, she was reminded of the bumper sticker that says, “Life is short, eat dessert first.”

Recipe

• 1 11-ounce box vanilla wafers
• 4 large or 6 small ripe bananas, sliced
• 3 egg yolks, well beaten
• 1 1/2 cups sugar (see Tips From Our Test Kitchen below)
• 1/2 cup cornstarch or flour
• 1 1/2 cups evaporated milk
• 1 teaspoon vanilla

Layer vanilla wafers and bananas in a bowl until it is almost full. Mix egg yolks with sugar, cornstarch, and milk in a saucepan. Cook on low heat until thick. Add vanilla and pour over wafers and bananas.

Tips From Our Test Kitchen: This recipe is still sweet with one cup of sugar. Try substituting a no-fat version of evaporated milk for a lighter dessert. If desired, pudding can be topped with meringue or whipped cream. This recipe makes six to eight servings.

Upload Your Own Stories, Photos and Videos

Every week, American Profile magazine brings you stories that celebrate the people and places that make America great. Now we want to hear your stories and see your photos, videos and even audio.

 Start Uploading Now!

 

Discuss this Article