N is for Nanana Puddin’!

is for Nanana Puddin’!

Do you ever start writing the word banana and lose track of when to stop? 
Well, I do.  It’s OK, I know I’m weird.  But Nanana Puddin’ is AMAZING, so stick around and check out this simple from-scratch recipe!

I just love banana pudding!  I’m a kid of the 70’s and 80’s, back when Bill Cosby was pushing Jello Pudding on us during Saturday morning cartoons.  Way back before there was cable TV or an entire network dedicated to cartoons!

Because of this, I didn’t even realize you could make pudding that didn’t come in a box!  Let me tell you, this is exponentially better than Jello Pudding – sorry Mr. Cosby!  And most importantly (to me anyway), this is super-easy to make!  This recipe includes a meringue topping, but if you don’t want the meringue I’ve got an alternative for you.  Let’s get started…

First, gather your ingredients.  You will need:

For the Pudding: 1 cup Sugar 1/2 cup All Purpose Flour 1/2 teaspoon Salt 2 cups Whole Milk 5 medium sized, ripe bananas 1 box Vanilla Wafers 1 teaspoon Vanilla Extract 1 tablespoon Butter 4 Egg yolks

For the Meringue: 4 egg whites, room temperature 5 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract

Preheat your oven to 375°F.  In order to be able to assemble this efficiently once your pudding is ready, you need to have your bananas sliced; but you don’t want them to brown in the meantime.  I’ve found that peeling back half the banana skin and slicing the banana while it is still in the skin, then closing the skin back around the sliced banana keeps it perfectly.  Slice your bananas thinly; I found that 5 medium sized bananas were the perfect amount for my 9”x9” pan.

    

Next, separate your egg yolks and whites into two dishes.  Set them aside.  Mix the vanilla with the milk in a measuring pitcher.  The final preparatory step:  mix the sugar, flour and salt in a small bowl and set it aside.

    

This next step is THE most important step in the entire process!  It takes patience and attention.  So make sure the kids are occupied, the dogs have been taken care of, and your telephone is within reach (or better yet – send your hubby and the kids out to walk the dog and don’t answer the phone)!  Ready?  Let’s make pudding!

Beat the egg yolks well and pour them into a heavy saucepan; with a wire whisk, stir the egg yolks over medium heat and alternately mix in small amounts of the milk and flour mixtures until both are completely incorporated.  Keep stirring!  Whatever you do, don’t stop stirring!

Bring this mixture to a gentle boil over medium heat and continue stirring.  When the mixture begins to thicken, add the butter.  Keep stirring!  Whatever you do, don’t stop stirring!  You don’t want your pudding to scorch!

    

Boil and stir until the mixture reaches a pudding consistency.  Remove the pudding from the heat.  Line the bottom of a 9”x9” pan with first a layer of vanilla wafers and then a layer of banana slices (See how nice and fresh the bananas still look!).  Pour half the pudding mixture into the pan and spread evenly.

    

Now top the pudding with another layer of vanilla wafers followed by another layer of bananas.  Pour the remaining pudding mixture over the top and spread evenly.

Now, if you’re not up to making the meringue, take six (or more) vanilla wafers and crumble them.  Sprinkle the top of the pudding with the vanilla wafer crumbles and bake together for about 10 minutes. (Sorry, no photo 'cause I'm making the meringue!)

If you’re game for the meringue, come along!  I sincerely hope you have a stand mixer (or minimally - a hand mixer); I use my Kitchen Aid Stand Mixer with the wire whisk to make the meringue.  I’d have to REALLY love someone to try to make meringue without a mixer!  All that said, meringue is really easy to make if you have the proper tools and I think it really adds to the overall appearance and taste of the pudding.

    

Pour the egg whites into your mixing bowl and beat on high until they form soft peaks.  Add the cream of tartar and continue mixing on high speed.  Add the sugar, one tablespoon at a time, until the egg whites form stiff peaks.

    

Fold the vanilla into the meringue and then spread the meringue across the pudding, sealing it at the edges of the baking dish.  Form peaks in the meringue by dotting your spatula across the top of the meringue.  Bake until the meringue browns, 10 to 15 minutes.

    

Remove from the oven and allow to cool.  This is great served warm or cold; though I prefer it cold.  I’m convinced that it qualifies as a healthy breakfast, lunch or dinner!  I suggest sending half to your neighbor immediately!  Not only will your neighbor love you, your scale will thank you!  Enjoy!

 Isn't that beautiful?  It's delicious, pinky promise!

If you make this recipe, I’d love to hear what you think!