Growing up in a large African-American family in a small town in Michigan, Patty Pinner spent her childhood helping the women of the house -- the Queens of Soul Food -- whip up the sweet treats that crowned family dinners, neighborhood gatherings, and church socials. In SWEETS, Patty shares her family's stories, maxims, and magical desserts, many named after family members like Cud'n Daisy, Aint Sug, and My My, her beloved grandmother.
Big Mama said the key to a good banana pudding was in the bananas, She said the bananas had to be good and ripe; yellow, with brown specks on the peel.
Serves 4 to 6
FOR THE PUDDING:
1 1/2 cups granulated sugar
3 tablespoons flour
Pinch of salt
4 egg yolks
3 cups milk
1/4 cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract
1 (12-ounce) box vanilla wafers
4 to 5 large ripe bananas
FOR THE MERINGUE:
4 egg whites, at room temperature
5 tablespoons granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly grease the bottom of a 1 1/2 quart casserole dish. Set it aside.
To make the pudding, combine the sugar, flour, and salt in a large saucepan. Mix the ingredients well, then set them aside.
In a bowl, beat the egg yolks until they are smooth. Gradually add the milk to the yolks while continuing to beat. Pour the egg mixture into the sugar mixture. Combine thoroughly, then add the butter. Cook the pudding over low to medium heat until it thickens. Stir in the vanilla extract, then let the mixture cool.
Line the bottom of the prepared casserole dish with a third of the vanilla wafers. Peel the bananas, then slice them into 1/4-inch rounds. Place a third of the banana slices in a layer on top of the layer of wafers, then spread a third of the cooled custard on top. Continue layering the wafers, bananas, and custard until you have 3 layers of each ingredient, finishing with the custard. Let the pudding cool for 10 to 15 minutes before topping with meringue.
To make the meringue, in a large bowl beat the egg whites with an electric mixer until they form soft peaks. Add the sugar a tablespoon at a time, followed by the cream of tartar. Carefully fold in the vanilla extract. Spread the meringue over the cooled pudding.
Bake for 12 to 15 minutes, or until the meringue is golden brown, Remove from the oven. Serve warm or chilled.
Note; You can cover and refrigerate leftovers, but be warned; While leftover banana pudding may still taste delicious, it’s not a pretty sight. in other words, it doesn’t hold up well.
