Saturday...it is cold so lets cook!

My husband is truly a Southern man! Yes, he thinks Banana Pudding is the best dessert/snack around. I have found this to be a particularly strong love among our Southern menfolk. Do they do Banana Pudding up north? Honestly, when we lived up there, I never remember seeing it. Where as in any self respecting Southern Home Cooking restaurant, it is a standard....much like our Mac-n-Cheese being listed in the vegetable category! Now, that is just how it is done ~ don't' ask questions! Anyway, due to my DH's great love of this dessert and my particular love of him, I have learned to make it pretty darn well (oh, and it must be topped with meringue - NOT whipped topping! So, step away from the Cool Whip and we will all be OK).

So on this cold, windy Saturday I thought I would share the recipe that I use. Now, it isn't "my" recipe, it came from the hallowed halls of Southern Living! This is truly the best recipe and includes that illustrious HOME MADE CUSTARD....be still my heart, oh, heavens! Yes, it does....

Banana Pudding (done right!)

1/3 cup all purpose flour
dash of salt
2-1/2 cups milk
1 (14 oz) can sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups (more or less) ripe bananas (I usually just cut the as I layer to get as much as I want)
Vanilla Wafers
4 large egg whites (at room temperature)
1/4 cup sugar

Preheat oven to 325 degrees.

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla extract. Do NOT just start eating this yummy custard now or you won't have any for your 'nanner puddin'.

Arrange banana slices in bottom of a 2 quart baking dish. Spoon one-third of pudding mixture over banana. Arrange a single layer of wafers on top of pudding. Repeat layers twice, use any remaining wafers around the edge of the dish (turned up on their sides!), push into pudding.

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish.

Bake at 325 for 25 minutes until golden brown.

***Banana Pudding may be a bit soupy when you first remove it from the oven. Let Cool at least 30 minutes before serving. YUMMMMM.

This is my banana pudding before spreading the meringue.
Here we are with unbaked meringue.

The final shot....amazing stuff, really!