Winding Oak's Bookology Magazine

Best Ever Banana Pudding

Best Ever Banana Pud­ding
Serves 9
A South­ern-style banana pud­ding that’s a fit­ting treat while you’re read­ing Ani­ta Sil­vey’s Untamed: the Wild Life of Jane Goodall
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  1. 34 cup sug­ar
  2. 14 cup all-pur­pose flour
  3. 14 tsp salt
  4. 3 cups 2% milk
  5. 3 eggs
  6. 1−1÷2 tsp vanil­la extract
  7. 8 oz vanil­la wafers (about 60), divid­ed
  8. 4 large, ripe bananas, peeled, cut into 14″ slices
  1. In a large saucepan, mix sug­ar, flour and salt. Whisk in milk. Cook and stir over medi­um heat until thick­ened and bub­bly. Reduce heat to low; cook and stir 2 min­utes longer. Remove from heat.
  2. In a small bowl, whisk eggs. Whisk a small amount of hot mix­ture into eggs; return all to pan, whisk­ing con­stant­ly. Bring to a gen­tle boil; cook and stir 2 min­utes. Remove from heat. Stir in vanil­la. Cool 15 min­utes, stir­ring occa­sion­al­ly.
  3. In an ungreased 8‑in.-square bak­ing dish, lay­er 25 vanil­la wafers, half of the banana slices and half of the pud­ding. Repeat lay­ers
  4. Press plas­tic wrap onto sur­face of pud­ding. Refrig­er­ate 4 hours or overnight. Just before serv­ing, crush remain­ing wafers and sprin­kle over top.
  1. If you aren’t famil­iar with Taste of Home, it’s a great source for tried-and-true home cook­ing.
Adapt­ed from Taste of Home
Adapt­ed from Taste of Home
Bookol­o­gy Mag­a­zine
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