Hey there, friends!
Happy Father’s Day to all you daddies out there. I hope y’all all had a great day and were spoiled rotten. You deserve it!
Well, I haven’t posted a recipe in a while, so tonight I wanted to share one of my childhood favorite desserts. Not to mention my husband’s. He’s not a dessert guy to say the least, but the first time I made banana pudding for him, I think I won him over hook line and sinker.
There are many shapes and forms in which one can find banana pudding, but as quoted in My Cousin Vinny, “No self respectin’ southerner eats instant grits…” The same rule applies to banana pudding. I will say it here and take head my friends, No self respectin’ southerner eats banana pudding with instant pudding.
No sir. In order to have a true banana pudding, one must make the pudding from scratch. It’s not hard, I promise! And I’m going to show you how.
Ingredients:
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/3 cup all purpose flour
- 3 cups cold milk
- 3 large eggs
- 3 Tablespoons butter, room temperature
- 2 teaspoons vanilla
- 3-4 bananas, ripe but firm
- merengue – we’ll get to that later
First, you want to preheat your oven to 350 degrees.
In order to make the best pudding you’re going to need a double boiler.
Using a double boiler is quite simple. Fill the bottom pot about half way full of water. Place the smaller pot in the holder that sits on top of the larger pot. Keep the water in the bottom post at a simmer to help heat and cook what is in the top pot.
See…simple.
There you have it…see not so hard! 
I hope you try it sometime and enjoy it as much as my family does.
Thanks for stopping by. Hope you have a great week!
S~
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