Triple Treat! Old-Fashioned Banana Pudding & Two Extras
JUMP TO RECIPES
Thanksgivings from my childhood always included one very important item—extravagantly mouthwatering banana pudding. As a young girl I remember watching my granny make it. It is a dessert with the best possible associations because it was reserved for special times—like holidays and family reunions. She made an enormous quantity for her large family. This was back in the day when all the family, to the last cousin, would faithfully appear to spend the day together. Makeshift tables were scattered across three rooms in a heroic effort to give everyone a place to sit. There was no standing with plates of food back then.
All the food was fantastic but the banana pudding at the end even topped the cake that had more layers than I could count. Banana pudding was, and still is, my Number One Favorite Dessert.
The history of banana pudding is hard to pin down. An early version from just before the turn of the 20th century called for chilled custard layered with sponge cake. Perhaps a variation of a trifle? The newest version is an instant affair calling for boxed pudding mix and frozen whipped topping. It’ll do in a crisis.
A Favorite Family Dessert
The dessert my family has known and loved for at least the past 80 years is full of warm custard, fresh bananas and vanilla wafers. Granny’s version was a bit similar to one from the 1920s but it used flour instead of corn starch and it ALWAYS had meringue. My mom also has a lifetime of memories watching this dessert being made. She remembers a variation of it that had cocoa in the custard and no bananas. That was an even rarer delight.
Although it is my hands-down favorite, in younger days I struggled to make banana pudding because of the custard. How could anything so apparently simple and straightforward pose so many obstacles? How could it end up lumpy sometimes or more thin than thick at other times? Why would it sometimes defy thickening altogether, leaving me with a limp arm from whisking for well over the time on Granny’s recipe?
I confess, a couple of times I left out the flour altogether and added an arrowroot starch slurry in desperation. If you need a gluten-free custard, this or corn starch is a wonderful solution. But I wanted to make Granny’s version.
The Finer Points of Pudding (aka Custard)
One day when Mom and I were deep in discussion on the finer points of banana pudding and memories of having it, I asked how she always got the perfect custard. Because believe me, she has mastered the Number One Favorite. A major secret method was revealed—you MUST have all the ingredients except the vanilla extract perfectly blended before you ever turn the heat on. Ever since, banana pudding has been not only Number One but also Easy.
Other than the secret method my mother taught me, there are a couple of other things that can help—when making the meringue, be sure the bowl and beaters are dry before adding the egg whites, and be sure there is no trace of egg yolk in the whites. One way to ensure this is to use a small bowl and crack one egg at a time in it, and transfer the yolks and whites separately to other bowls. That way, if you crack an egg and the yolk breaks, you can save that one for another use without losing whatever else you’ve prepared.
An Adaptable Classic
Banana pudding is a classic among those who know it but, true to its history, is adaptable. After making this delightful concoction you may discover other variations. Years ago when I lived in South America, there were no vanilla wafers so I substituted with the closest cookie I could find. Depending on what you have available, you might choose butter cookies or ladyfingers. Someday I want to try the chocolate version with chocolate wafers. This would be in the true 1940s spirit when homemakers had to make do with what they could find. Banana pudding is wonderfully adaptable.
In recent years, I have made my own small change to Granny’s recipe by making homemade vanilla wafers instead of using boxed cookies. They are quick and simple to make and add more rich, vanilla flavor. I am including the recipe here, along with both versions of the custard, so you can try them all.
But the original, Ruby’s Banana Pudding, is the gold standard. It would make a coma-inducing addition to the dessert array when your family gets together—or a private treat you could make in half an hour to enjoy on your own. If you make it this holiday, you’ll have one more thing to be thankful for. Happy Thanksgiving!
Ruby's Banana Pudding
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Mix 1/2 cup of the sugar, flour and salt in the top of a double boiler. Thoroughly blend in egg yolks and milk. Be sure all ingredients are blended in well, especially the flour, before heating.
- Put about 1 inch of water in the bottom of the double boiler and bring to a boil.
- Cook uncovered, stirring constantly, for 10-12 minutes or until thickened. Be sure to stir around the rim of the pot frequently to be sure all ingredients remain incorporated in the liquid.
- Remove from heat. Stir in vanilla extract.
- Place a layer of vanilla wafers on the bottom of an oven-safe dish. Cover with a layer of banana slices. Then, pour about 1/3 of the custard over the banana slices.
- Continue to layer wafers, bananas and custard to make three layers, ending with custard.
- Beat egg whites until soft peaks form, gradually adding the remaining 1/4 cup sugar while beating. Beat until stiff and glossy, not dry.
- Spoon meringue on top of custard, being careful to cover the entire surface and sealing well to edges.
- Bake for 15-20 minutes until meringue is lightly browned. Cool slightly. Best served warm.
Chocolate Pudding
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Mix 1/2 cup of the sugar, flour, salt and cocoa powder in the top of a double boiler. Thoroughly blend in egg yolks and milk. Be sure all ingredients are blended in well, especially the flour, before heating. NOTE: The cocoa will not dissolve until the mixture is heated.
- Put about 1 inch of water in the bottom of the double boiler and bring to a boil.
- Cook uncovered, stirring constantly, for 10-12 minutes or until thickened. Be sure to stir around the rim of the pot frequently to be sure all ingredients remain incorporated in the liquid.
- Remove from heat. Stir in vanilla extract.
- Place a layer of vanilla wafers on the bottom of an oven-safe dish. Then, pour about 1/3 of the custard over the wafers.
- Continue to layer wafers and custard to make three layers, ending with custard.
- Beat egg whites until soft peaks form, gradually adding the remaining 1/4 cup sugar while beating. Beat until stiff and glossy, not dry.
- Spoon meringue on top of custard, being careful to cover the entire surface and sealing well to edges.
- Bake for 15-20 minutes until meringue is lightly browned. Cool slightly. Best served warm.
Vanilla Wafers
Ingredients
Instructions
- Preheat oven to 350°F (180°C).
- Cream the butter and sugar in a medium mixing bowl.
- Add the egg and vanilla extract; mix in well.
- Sift the flour, baking powder and salt together. Then, add to the butter mixture and combine thoroughly.
- Taking one teaspoon of dough at a time, gently roll into balls about 1 inch in diameter, and place 2 inches apart on ungreased cookie sheets.
- Bake for 12-15 minutes. Check early so that cookies do not overbake. They should be golden brown on the bottom and lightly golden on top.
- Remove from pans immediately and cool on wire racks.
“I will give to the Lord the thanks due to his righteousness, and I will sing praise to the name of the Lord, the Most High.”
Psalm 7:17