Homemade Banana Pudding #SundaySupper

    As I sit here typing this, I have some blackberry cobbler bars that are overflowing in the oven.  It smells like smoke and it is too late to do much about it other than silently curse myself and wait for the oven to cool and clean up the mess.  

     I am kicking myself for getting a little too liberal with my changes to the recipe.  But even more so, I am kicking myself for adding those two extra cups of berries at the end.  Because they were so fresh and pretty straight off the bush.  Because the bars just looked like they needed a few more.  Because I just couldn't help myself and it seemed like the right thing to do.  

The pan had another story to tell.

Banana pudding will never do that to you, my friends.

Banana pudding is the safe hug I need after such a disaster!

     I don't know why, but banana pudding is just one of those desserts that I think of as the classic old fashioned, but never out of style, desserts.  It is creamy and delicious, easy and fun.  Plus it is full of 'nilla wafers and bananas, two iconic foods of childhood! So when I saw Coleen from the Red Headed Baker was hosting a Nostalgic Summer Recipes event, I knew immediately what I should make.

    I love how simple banana pudding is.  Just a creamy vanilla custard, sliced bananas and vanilla wafers allowed to comingle for long enough that everything takes on a little of the other's flavor and the texture is creamy and delicious.  You can certainly save yourself a little work and whip some cream to go on top.  I thought it would be fun to bake a meringue disk and break it into pieces to top the pudding.  My siblings really enjoyed that touch.

Homemade Banana Pudding

Ingredients:

4 T flour
1 1/2 cups sugar
pinch of salt
4 large egg yolks (you can use the whites for the meringue)
3 cups milk
2 tsp vanilla
1 box vanilla wafers
5-6 large bananas

For the meringue (or you could use whipped cream to top it):

4 egg whites, at room temperature
pinch of salt
1/8 tsp cream of tartar
3/4 cup sugar
1 tsp corn starch
1 tsp vanilla

1. If you are making the meringue, you will want to do it the night ahead. Preheat the oven to 350 F and place a sheet of parchment on a baking sheet.
2. Stir together the corn starch and sugar and set aside.
3. Mix the egg whites, cream of tartar and salt until they are foamy.  Turn the mixer to high and begin to whip.  Slowly add in the sugar/corn starch mixture until completely incorporated.
4. Once you have stiff peaks and the vanilla and mix until just incorporated.
5. Spread about an inch thick on the parchment paper. 
6. Place in the oven and immediately drop the temperature to 250 F.  Bake for 1 hour and 25 minutes.  Then turn off the oven, but do not open it.  Leave to cool completely in the oven.  Then remove from the parchment paper and wrap tightly until ready to use. 
7. To make the pudding, combine flour, sugar and salt in a large heavy bottomed saucepan. 
8. Beat together egg yolks and cold milk.  Add a couple of tablespoons to the flour mixture and whisk.  Add a few more and whisk.  This will help prevent clumps.  Slowly add remaining milk mixture, whisking as you do until combined.  
9. Cook over medium heat, stirring constantly until it is thickened enough to coat the back of a spoon.  Remove from heat and stir in vanilla. 
10. Place a layer of 1/3 of the vanilla wafers on the bottom of your serving dish.  Cover with a layer of half of the sliced bananas. Add half of the pudding mixture.  Repeat with a layer of vanilla wafers, bnanas, pudding and ending with vanilla wafers. Cover and refrigerate until you are ready to serve. 
11. Place broken pieces of meringue on top when ready to serve, or top with whipped cream. 

Now let's see what everyone else's favorite summer food memories are!

Beverages

• Blueberry Lavender Lemonade by Beauty and the Beets
• Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

• Rhubarb Muffins by Wholistic Woman
• Strawberry Cream Cheese French Toast by Cindy's Recipes and Writings

Appetizers

• Gazpacho Shooters by That Skinny Chick Can Bake
• Grilled BLT Kebabs by Eat, Drink and be Tracy
• Strawberry Fruit Dip by Books n’ Cooks

Main Dishes

• Classic Shrimp Roll Sliders by Crazed Mom
• How to Cook Hot Dogs by Life Tastes Good
• Wiener Schnitzel by Caroline's Cooking

Side Dishes

• Baked Beans by Magnolia Days
• Creamy Ranch Potato Salad by Dash of Evans
• Grilled Zucchini Salad by Sunday Supper Movement
• Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
• Southern Fried Squash by Peaceful Cooking
• Spätzlesalat (German Spaetzle Pasta Salad) by Tara's Multicultural Table
• Summer's Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

• Ambrosia Salad by Angels Home Sweet Homestead
• Bavarian Almonds by Palatable Pastime
• Blueberry Cobbler by Cosmopolitan Cornbread
• Boardwalk Funnel Cake by The Redhead Baker
• Buttermilk Pound Cake by Renee's Kitchen Adventures
• DIY Drumsticks by A Mind Full Mom
• Double Corn Buttermilk Cake by What Smells So Good?
• Frosted Grapes by Culinary Adventures with Camilla
• Gluten Free S'mores Magic Bars by Cupcakes and Kale Chips
• Homemade Banana Pudding by Cooking with Carlee
• Homemade Drumsticks by Pies and Plots
• Japanese Melon Ice Cream by Ninja Baker
• Lemon Coconut Bars by The Finer Cookie
• Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
• Poke Cake by Our Good Life
• Maple Sugar Candy by Grumpy's Honeybunch
• Mom's Rhubarb Cake by Monica's Table
• Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
• Pineapple Upside Down Cake by The Freshman Cook
• Pudding Pops by Hezzi-D's Books and Cooks
• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin' Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose
• Tita’s Fruit Dessert by Basic N Delicious
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

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