Banana
Pudding
Mom’s banana
pudding recipe is one she learned from her grandmother. I’m starting to think
that Granny Koonce didn’t really have a recipe, because my aunt’s copy was
slightly different than mom’s. Either way, it will turn out, and you will layer
this delicious, smooth and velvety pudding with bananas and vanilla wafers. It’s gone through some updates through the
years. But we do not add whipped topping, and you will not use pudding from a
box or you will get chased out of town….
Aunt Tutu’s
recipe:
Granny Koonce's Banana Pudding
2 eggs
3/4 cup sugar 3 Tbs. flour 1 1/2 cup milk
Mix flour and sugar together and set aside.
Whisk eggs in a saucepan, add milk and slowly
add sugar - flour mixture. Continue to stir over low heat with the wire
whisk.
After it thickens, add 2-Tbs. margarine and 1
tsp. vanilla.
Layer with sliced bananas and vanilla wafers.
Serve warm or chilled.
Double or triple recipe as needed. (Trust me, it will be needed.)
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Mommy’s
Recipe:
Granny Koonce's Banana Pudding
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Why the
change between butter and margarine, one egg or two? Why is there is a
difference in the amount of milk or flour? My guess, that’s what was in the
house the day each girl was taught to make it. I really don’t know.
Basically, you are going to need: eggs, butter, flour, sugar, milk and vanilla. I don’t recommend using margarine, ever! Use the best vanilla you can get. Add another egg if you want a richer pudding. Use whole milk, or replace part of your milk with half and half or cream for a richer texture. Mom has been known to use canned milk, and it turns out just fine.
Basically, you are going to need: eggs, butter, flour, sugar, milk and vanilla. I don’t recommend using margarine, ever! Use the best vanilla you can get. Add another egg if you want a richer pudding. Use whole milk, or replace part of your milk with half and half or cream for a richer texture. Mom has been known to use canned milk, and it turns out just fine.
OK, I know it
says stir constantly, but don’t freak out yet! Like I said over the years, it’s
gone through some updates. Mom now makes
hers in the microwave and it turns out great. I usually use the same procedure
as making pastry cream. I get to use the stove and it doesn’t take as much time
stirring.
Microwave
Pudding Procedure:
In
a microwave safe bowl combine:
2
eggs
¾ c. sugar 2 tbsp. flour ¼ tsp. salt
2 c. milk
Place in microwave and zap for 2 min. Stir.
Microwave in one minute intervals stirring each time until it reaches desired
consistency. Remove from microwave. Stir in 1 tbsp. butter and 1 tsp. vanilla.
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Pastry
Chef procedure:
In
a heavy sauce pan, heat 1 ½ cups milk and ½ cup half
and half to boiling. If you have a
vanilla bean, scrape the seeds out and place seeds and bean in the pan
with the milk.
Place
a mixing bowl on a towel and just before your milk is boiling, whisk together
2 eggs, 2 tbsp. flour, ¼ tsp. salt, and ¾ c. sugar.
When
milk is boiling. Temper eggs (while stirring quickly, add hot milk to egg mixture).
Return mixture to sauce pan over high heat and stir until it thickens. Remove
from heat, pass mixture through a strainer (in case you have any cooked egg
bits). Add a tablespoon of unsalted
butter. Add vanilla extract or vanilla bean paste if you did not use a
vanilla bean.
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Ok now that
you have your pudding. Put down a layer of vanilla wafers and sliced banana.
Top with pudding, repeat layering until you have no more pudding. Top all this
with another layer of vanilla wafers. Sure, you can dig in now, but it will be
much better later when it’s cold and the cookies have softened. Store in the
refrigerator. J
