Homemade Banana Pudding

As a youngster, I learned to make Homemade Banana Pudding by simply watching my mother as she prepared it. When it came to cooking--she made just about everything from scratch-- she really didn't know any other way. And because of that, she taught me how to make a good homemade banana pudding.

This recipe is a Black History Month favorite among African Americans. It's a great crowd pleaser and will stretch your budget especially if you're planning a soul food buffet. It's a good quality dessert that does not take all day to make. A good custard is always key to making a good banana pudding.

This was my mother's original recipe and it's the best one I've ever eaten.

Before you start, read the recipe and directions all the way through.

Homemade Banana Pudding Recipe
1 large can evaporated milk or pet milk
1 cup regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon vanilla extract
6 to 8 ripe bananas
Vanilla Wafers

Heat evaporated and regular milk in double boiler over medium heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks. Set egg whites aside.

Slowly pour hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 15 to 20 minutes or until mixture thickens. Remove from heat; let cool then and add vanilla. Stir. Line the bottom and sides of a 9X13 pan or casserole dish with vanilla wafers.

Slice bananas on top of wafers alternating with wafers and bananas until you have 2 to 3 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 10-15 servings.

Meringue
4 egg whites
1/3 cup sugar
1/4 teaspoon cream of tartar

In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown. This only takes a few minutes at the most, so please watch carefully. Let cool slightly. Refrigerate. Yield: 8 to 12 servings. Enjoy!

Cassandra Harrell is an avid soul food lover. She recently owned a soul food restaurant and catering service and is editor of Soul Food Lover's Newsletter. She has created a great website http://www.soul-food-advisor.com where you can find delicious soul food recipes, African Heritage Recipes, and Homemade Desserts.