Make The Best Homemade Banana Pudding

When I was still a little kid, I watched my mom making and preparing this banana-pudding and that’s how I was able to learn this delicious recipe. My mom had to produce everything right from scratch – there simply wasn’t any different alternatives. And she was able to teach me in creating delicious homemade banana-pudding.

This is an all time favorite for African-Americans and this too is also considered a favorite of the “Black History Month”. This will truly please any crowd plus stretches anyone’s budget when planning to create a truly soulful dishes and serving them for buffet.

This is such a superior quality delicious dessert which doesn’t take the whole day for it to be created. Creating that great tasting custard actually is the secret in making such wonderful banana puddings.

This is my mom’s original untainted recipe. By far the very best that I have ever tasted.

Prior to starting, read all directions and recipe.

GOING BANANAS WITH BANANA PUDDING

1 big can of milk (pet/evaporated)
1 c of milk (regular)
4 pcs of egg yolks (set aside whites)
1 c of sugar
1 tsp of vanilla
6-8 pcs bananas (ripe)
Wafers (vanilla-flavored)

Heat milk, both regular and evaporated using a double-boiler in medium level heat. Allow milk to get heated up but ensure that it isn’t boiling. Using a different bowl; then separate yolks from your whites. Then faintly beat the yolks. Then set aside the whites which will be used for later.

Slowly and carefully pour inside the heated milk together with the yolks. Blend well. Then add in sugar while continuously stirring. Put the milk-mixture back to the double-boiler, while occasionally stirring for approximately fifteen to twenty minutes until the mixture slowly begins to thicken.

Then remove off heat; allow them to be cooled and then add in vanilla. Then stir. Once done line bottom parts & sides of a 9 by 13-inch pan with some of the wafers although a casserole-dish will also do.

Next slice some bananas placing them on the wafer’s tops and alternating bananas & wafers till you’ve completed about two to three layers. Then pour the entirety of the mixture onto layers. Top together with some meringue. Serves ten to fifteen puddings.

MERINGUE

4 pcs of egg whites
1/3 c of sugar
1/4 tsp cream of tartar

Using a bowl, carefully beat in egg-whites together with the cream of tartar using a high level speed blender till peaks slowly begins to appear. While adding some sugar carefully and gradually.

Once the peaks appear, spread them on the pudding’s top while placing them inside an oven allow it to turned slightly brownish in color. This should only take a couple minutes tops, always keep your eyes on the stove. Allow it to be slightly cooled. Then refrigerate. This should serve up to eight to twelve servings. Simply enjoy!