Back Of The Box Banana Pudding Recipe
The History of Banana Pudding
One of the most beloved desserts in the United States is banana pudding. This dessert has deep roots in Southern cuisine and has been enjoyed by generations of families. The origins of banana pudding can be traced back to the late 19th century when pudding became popular in the United States. Banana pudding quickly became a staple in Southern kitchens thanks to its simple ingredients and delicious taste.
Ingredients for Back Of The Box Banana Pudding Recipe
Here are the ingredients you will need to make the classic Southern dessert known as back of the box banana pudding:
- 1 box of vanilla wafers
- 4-5 ripe bananas
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 eggs, separated
- 2 cups milk
- 1/2 teaspoon vanilla extract
Instructions for Back Of The Box Banana Pudding Recipe
Here are the step-by-step instructions for making back of the box banana pudding:
- Preheat your oven to 350°F.
- Line the bottom of a 9x13 inch baking dish with vanilla wafers.
- Peel and slice the bananas and layer them on top of the vanilla wafers.
- In a medium saucepan, combine sugar, flour, salt, egg yolks, and milk. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. This should take around 10-15 minutes.
- Remove the saucepan from the heat and stir in vanilla extract.
- Pour the custard filling over the banana and vanilla wafer layers.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually add in 2 tablespoons of sugar and continue to beat until the mixture is glossy and stiff.
- Spoon the egg white mixture over the top of the custard filling.
- Bake for 10-15 minutes or until the meringue is golden brown.
- Allow the banana pudding to cool for at least 1 hour in the refrigerator before serving.
Tips and Tricks for Making the Best Back Of The Box Banana Pudding
Here are some tips and tricks to help you make the best back of the box banana pudding:
- Make sure your eggs are at room temperature before separating.
- Use a whisk to constantly stir the custard filling to prevent it from sticking to the bottom of the saucepan.
- Let the custard filling cool for a few minutes before pouring it over the banana and vanilla wafer layers. This will make sure the layers stay intact.
- When beating the egg whites, make sure your bowl and whisk are completely clean and dry. Any trace of oil or water can prevent the egg whites from foaming properly.
- Allow the banana pudding to cool completely in the refrigerator before serving. This will give the flavors time to meld together and make for a creamier texture.
In Conclusion
Back of the box banana pudding is a classic Southern dessert that has stood the test of time. With its creamy custard filling and layers of sliced bananas and vanilla wafers, it's no surprise that this dessert has become a staple in many households. By following this recipe and these tips and tricks, you can make the best back of the box banana pudding that your family and friends will love.