I got this recipe from one of the sweetest people I know: my great grandma ♥️. I went to her house and learned how to make it straight from her and I use the term recipe pretty loosely because she’s old school and doesn’t actually use recipes. When we started, she told me she didn’t measure anything and most of the directions included, “Add just a little bit more. Maybe a little more. Okay, that looks good.”
I had so much fun that day and I don’t just love this recipe because it’s really good, but I love it because it came from a true place of love and comfort: my great grandma’s kitchen ♥️.
I hope you all enjoy this just as much as I do!
Magnolia’s Banana Pudding
- 3 Eggs
- 4 Cups Milk
- 1 ½ Cups Sugar
- 1 ½ Cups Flour
- ½ tsp Salt
- 2 ½ tbsp Vanilla Extract
- 2 tbsp Butter
- 1 tsp Powdered Sugar
- 4 Rippened Bananas
- 1 Box Vanilla Wafers
Separate the yolks from your whites and set the whites aside.
In a saucepan whisk together the egg yolks, milk, sugar, flour, and salt. Heat on low and continue to whisk until thickened – about 10 minutes. If it gets too thick, just add more milk. If you try to heat this too fast and don’t continue to whisk, you may get lumps so don’t walk away from this.
Once thickened add 2 tablespoons vanilla and butter, stirring until melted.
Slice your bananas and start layering in your dish: wafers, bananas, pudding. Repeat and top with another layer of wafers.
Preheat the oven to 375° F.
To make your meringue, beat the egg whites until stiff, using a hand mixer. Mix in your powdered sugar and teaspoon of vanilla and spread over the top layer of wafers. Bake until brown – about 5 minutes.
I love to eat this warm but if you like yours chilled, pop it in the fridge for about an hour.