Lillian's Banana Pudding

Name: Lillian's Banana Pudding
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup sugar, divided; 4 T flour; Pinch salt; 1 egg, whole; 4 eggs, separated (refrigerate whites until needed); 3 cups whole milk; 1 tsp vanilla extract; 1 box (11 oz.) Nilla Wafers; 4-5 ripe bananas (no green on the peels)

Maggie Conlon @WarsawNan

Orlando, FL

This classic dessert brings on happy childhood memories from the 1950s-60s. Our housekeeper/babysitter, Lillian, made the most delicious banana puddings and lemon meringue pies for us. I think they were used as bribes to get us to behave. (The 6 of us were nicknamed "the Thundering Herd".) Soooooo much better than using instant pudding! You'll immediately taste the difference. Dee-Dee made this one for us, and it was outstanding; just like Lillian's!

Maggie Conlon @WarsawNan

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Ingredients

30-40 minutes

12 servings

1 cupsugar, divided
4 Tflour
Pinchsalt
1egg, whole
4eggs, separated (refrigerate whites until needed)
3 cupswhole milk
1 tspvanilla extract
1 box (11 oz.)Nilla Wafers
4-5ripe bananas (no green on the peels)

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Steps

30-40 minutes

1

In a saucepan, 3/4 cup sugar, the flour and salt. Whisk in the whole egg and 4 egg yolks. On medium-low heat, whisk in the milk. Whisking constantly, cook for 15-20 minutes to warm the eggs. Increase to medium heat and continue cooking and whisking until thickened, about 15 minutes. Tempting to increase heat and stop whisking, but DON'T. Low and slow and keep whisking!
2

Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
3

Crumble enough Nilla Wafers to cover the bottom of a 9"×13" baking dish. Spread evenly in the dish and cover with a layer of half your sliced bananas. Evenly cover with half the still warm pudding. Add a layer of whole Nilla Wafers, then another layer of the rest of the sliced bananas, then the rest of the pudding.
4

Preheat oven to 400°F. Place the cold egg whites in a small mixing bowl. Beat with an electric mixer until soft peaks form. With the mixer going, gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
5

Pile the meringue on top of the pudding and spread to cover evenly. You want some little peaks in the meringue, not all smooth and flat. Bake for 5-8 minutes until meringue is lightly browned. Keep a close eye on it so it doesn't burn!
6

Cool completely before covering with plastic wrap and refrigerating. If you don't allow it to cool completely first, your meringue may weep (get little beads of water on top, as seen in a couple pics here). Serve cold.

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Maggie Conlon @WarsawNan

on August 19, 2023 23:15

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.