MOUTH WATERING….better than that favorite restaurant!
My grandmother always made the BEST Nanner Puddin and I would stand and watch and help her stir and layer and whip and bake! And for the very first time…I’m going to share the recipe with you!
First lets shop:
6-7 Ripe Bananas
1 Box Nilla Wafers (don’t skimp on the cheap brand for this part)
1 1/2 cups sugar, then 6 Tbsp sugar
1/3 cup flour
1/4 tsp salt
2 cups milk (whole milk is best but 2% does ok too)
4 eggs, separated, you’ll need the yolks first then set the whites in the fridge till the end
1 tsp vanilla
Now let’s get this started…can you almost taste it?!?!
Preheat your oven to 425*
In the top of a double boiler start with the 1 1/2 cups sugar, flour and salt and whisk together then add the milk and mix up good. Separate your eggs and slightly beat the yolks and stir in. Put the egg whites in the fridge while we do the rest. Now you will stir this until it is custard like. This WILL TAKE A FEW! Don’t get discouraged it will thicken. This kind of yummy love takes a little time!
While this thickens, line your dish with a single layer of the Nilla wafers…now…I break up a few to fill in the cracks between the round cookies 🙂 Then slice up 3-4 of the ripened bananas atop these.
Once the pudding thickens, remove from heat and add your vanilla extract and stir in about a minute. Pour HALF the mixture into your dish over the banana and cookies you’ve layered.
Now another layer of cookies and bananas then the other half of the pudding…
Now remember we preheated the oven….hopefully its beeped and up to temp because we are almost there….but first…
Get those egg whites out o the fridge and get your mixer ready because its MERINGUE TIME!
Beat the eggs on HIGH and add 6TBSP, 1 TBSP at a time and beat until stiff peaks form. (God bless my grandmother and those who made meringue before we had electric mixers! SHEESH!)
Now spoon this over the top sealing in the pudding, it should look like this (OMG we are alost done…I smell it…I do!)
Bake at 425 about 5-6 minutes until the top gets golden brown. CHECK ON IT OFTEN because ovens vary…but with meringue it REALLY varies. Once its done, take out and let it sit to room temperature before you put it in the fridge. Chill for 2 hours before serving for best results.
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