Banana pudding is known as a distinctly Southern treat; however, my Northern-born grandmother loved it. I don’t know whether she already had a “taste for it” prior to moving to Virginia in 1961, or whether it was an “acquired taste” after she got here.
Grandma Edwards lived in Rockford, Illinois with my grandfather while raising my mother from 1926 – 1944. My grandparents later moved to North Hollywood, California when the company for whom my grandmother worked offered her a promotion if she would transfer there.
I’m not sure in which location she began using this recipe for banana padding; however, the box I found it in had an address label on it with her California address on it. On the other hand, my mom had moved to Virginia in 1944, so it is possible she had shared the recipe with my grandmother. In either case, give it a try.
- 1 ½ cups sugar
- ½ cup flour
- ¼ cup cornstarch
- 7 cups milk
- 4 egg yolks, beaten
- ¼ cup butter
- 2 teaspoons vanilla extract
- 1 package (12 ounce) vanilla wafers
- 9 ripe medium bananas, peeled & sliced
- Combine sugar, flour and cornstarch in a medium mixing bowl. Mix well, and set aside.
- Pour milk into large saucepan; cook over medium heat until candy thermometer registers 160°F.
- Gradually stir in one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
- Cook, stirring constantly, until mixture thickens and coats the spoon.
- Remove from heat, and stir in butter and vanilla.
- Let cool to room temperature.
- Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
- Arrange half of banana slices over wafers; top with half of cooled custard.
- Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
- 10. Chill thoroughly.
Serves 20 – and you can be assured you will not be tossing any of it away.