Banana Pudding

Here's another recipe that's been attributed to the Old South for as long as I can remember. Nobody knows the exact origin of this dish, but it's generally attributed to the fact that bananas were marketed to the United States from the Caribbean islands in the 19th century. Cooks, who were intrigued with this new fruit, began to experiment with it's uses, and by 1902, recipes for banana pudding began appearing in cookbooks. That original recipe called for a cooked custard and bananas, topped with a meringue. Today, we make it much the same way, save for the Vanilla Wafers that the Nabisco company has so skillfully marketed to us to include. And it's a yummy marriage!

If you want to make the cooked custard version of this, I'll include the recipe. Otherwise, I'll pay homage to the Jell-O company, and use their pudding and pie filling, which is the way my great grandmother made it.

Banana Pudding

2 – large boxes of cook and serve vanilla pudding
6 – cups whole milk
1 – box of vanilla wafers
6-8 – fresh bananas

• First, mix pudding and milk together. Than, bring the mixture to boil over medium-high heat, stirring constantly until pudding thickens. Remove pudding from heat and allow to cool briefly.
• While the pudding is cooling, cut your bananas into quarter-inch slices. Once the bananas are sliced the pudding mixture should be cooled to the point that it's time to layer the pudding.
• Using a serving bowl of your choice, begin with a layer of wafers on the bottom. Alternately add bananas and pudding, repeating the process to end with a layer of vanilla wafers.
Note: Be sure to save your best looking wafers for the top layer. Refrigerate and serve cold unless you like your pudding hot. This dessert is also great topped with whipped cream, or meringue. Preparation Time = 10 minutes Cooking Time = 20 minutes  

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The custard recipe should be adjusted up for larger servings  

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If you want to cook your own custard: 1 pint of milk 3 eggs 2 tablespoons sugar
• Beat the yolks lightly, then add milk and sugar.
• Bring the milk to a boil, then add the egg mixture and let it cook until it thickens.
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If you want to make your own meringue: 3 egg whites 6 tablespoons sugar 1/2 teaspoon vanilla
• Beat eggs until frothy. Add sugar gradually and continue beating until stiff peaks form. Add vanilla. Pile on pie and bake at 325° for 15 to 20 minutes.
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Notes: Making a meringue can be tricky! Always use a glass or metal bowl. Use fresh eggs instead of older ones so that your meringue will be more stable. Be extra careful to keep the yolks out of the mixture and never touch the mixture with your fingers, as the introduction of fats will wreck your meringue. Make sure your egg whites are at room temperature when beating, as colder eggs cannot be whipped to a larger volume. Never add the sugar until the air has been introduced to the egg whites, and then, only add it a little at a time after the stiff peaks form. And never take a break while beating your meringue. If you stop for a break before until it's done, it's volume will be greatly reduced.