Southerners love to brag about how good their Momma’s Banana Pudding tastes. This recipe is completely made from scratch.  This is not the quick 5 minute kind, but try it and you will see what all the fuss is about.

Pudding

4 eggs separated
6 Tablespoons all purpose flour
1 1/3 cup sugar
3 cups whole milk
1 teaspoon vanilla
Dash of salt
1 box vanilla wafer cookies
3-4 ripe bananas

Meringue
separated egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

Mix flour, sugar and dash of salt in a saucepan. Mix in egg yokes and milk. Cook over medium heat stirring constantly until thick.  Once pudding is thick, remove from heat and add vanilla. Allow to cool to room temperature.

Layer pudding with wafer cookies and sliced bananas in a casserole dish.  Beat egg whites with cream of tartar. Once egg whites are foamy slowly add sugar and beat until stiff peaks form to make Meringue. Top Layered pudding with Meringue and broil until lightly browned. Cool slightly and then refrigerate for at least 4 hours before serving. Refrigerate leftovers.

~Marsha Bradford