Tennessee's Banana Pudding
So revered is banana pudding in Tennessee, that each October the city of Centerville dedicates a weekend-long festival to this nostalgic dessert. Most grandmothers have a family recipe, but it's generally a heady combination of velvety custard, vanilla wafer and layers of fresh bananas, topped with either whipped cream or meringue.
Where to find it:
Don't be deterred by the exterior of Cozy Corner in Memphis, with its peeling paintwork and rusty Coca-Cola signage - the gooey banana pudding here is the stuff of local legend.
Banana Pudding Recipe:
Ingredients
- 4 bananas peeled and sliced
- Vanilla wafers (I use about 50 wafers to make this pudding)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup regular or 2% milk
- 1 1/2 cups evaporated milk
- 4 egg yolks
- 1 teaspoon vanilla flavouring
Meringue for Pudding
- 4 egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla flavouring
Instructions
- In a medium bowl, slice bananas and sprinkle with lemon juice to keep them from turning black. In a 2 quart casserole dish layer the vanilla wafers and bananas. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, regular and evaporated milk. Cook on medium heat, stirring continuously with whisk, about 7 or 8 minutes until thickens. (It will burn very easily so be sure to stir) Remove from stove and stir in vanilla flavouring. Pour over wafers and bananas.
Instructions for Meringue
- Beat egg whites on high until stiff and peaks form. Add sugar and vanilla and beat into egg whites. Spread over pudding and bake in 350 degree oven until browned.
