Warm, creamy puddings are comforting for us at any age. Banana pudding has been a popular favorite for many years. This recipe was passed down from by great-grandmother, Sara Frances Roberts (shown in the photo), through four generations of family members. She had a big bowl of banana pudding sitting on the counter in her tiny farmhouse kitchen for many of our Sunday afternoon visits.
Banana Pudding
3/4 cup sugar
1/3 cup all-purpose flour
Dash of salt
2 eggs
2 cups milk
1 teaspoon vanilla
Box of vanilla wafers5 or 6 ripe bananas, sliced (about 4 cups)
In a saucepan, blend sugar, flour and salt. Stir in eggs and milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla.Spread 1/2 cup of custard into bottom of a 1-1/2 quart casserole dish. Place a layer of vanilla wafers over custard. Top with a generous layer of bananas. Pour about 2/3 cup of custard over the bananas. Repeat with two more layers of vanilla wafers, bananas and custard. Crush about 1/2 cup of wafers and sprinkle over the final layer of custard. Serve pudding warm or cold. Optional: top each serving with sweetened whipped cream if you like.
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