I don't know about you, but Mondays aren't always my favorite day of the week. There's always so much to do and well, 2-day weekends aren't long enough to rest and relax and prepare to face a new week.
Mondays are much better after a 3-day weekend. But since there just aren't enough of those, I've had to find another way to make Mondays more bearable.
I find that a yummy, creamy, dreamy dessert like Banana Pudding turns an ordinary Monday into something extraordinary.
This Southern classic reminds me of my great-grandmother Pearl, who made the best Banana Pudding I've ever tasted. One bite of this creamy dessert had me feeling like I was sitting in her kitchen back in Amarillo.
Banana Pudding is traditionally made with vanilla wafers. And as you all know, there are just some things that I can't find here in my small town. You also know that I'm not one to let a little thing like that keep me from enjoying one of my childhood favorites. Maria's cookies were a perfect substitute.
Whatever type of cookie you choose to use, this Banana Pudding is a delicious treat any day of the week.
Homemade Banana Pudding
(slightly adapted from Southern Plate by Christy Jordan)
- 1 package of Maria's cookies
- 5 ripe bananas, sliced
- 1/2 cup sugar
- 1/3 cup flour
- 1/8 teaspoon salt
- 3 eggs, yolks and egg whites separated
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
Start by placing a layer of cookies in the bottom of a 9-inch baking dish (square or round).
Top the cookies with a layer of sliced bananas. Continue alternately layering the cookies and bananas until you have three layers of each.
In a medium saucepan, combine 1/2 cup of the sugar with the flour and salt.
Gradually stir in the milk, whisking until the flour and sugar have dissolved and no lumps remain.
Whisk in the egg yolks until well combined.
Place the sauce pan on the stove and cook the mixture over medium-low heat, stirring constantly until the mixture has thickened. (About 15 minutes.)
Remove from heat and stir in the vanilla extract.
Immediately pour the vanilla pudding on top of the layered cookies and bananas. Let sit for about 5 minutes.
Preheat oven to 325F. While you wait, prepare the meringue topping by beating the egg whites with an electric mixer on high speed until foamy. Add the powdered sugar.
Continue to beat the egg whites on high speed until stiff peaks form.
Spoon the egg whites on top of the vanilla pudding, making sure to spread all the way to the edges.
Bake at 325F for about 15 minutes or until the meringue turns a light golden brown.
Let cool to room temperature before serving. Or refrigerate for about 2 hours before serving. Enjoy!!!
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