I shamelessly stole this recipe from fellow Sourcebooks author Samantha Grace's post on Casablanca Authors. I love banana pudding, and the fact that this is her grandmother's recipe pretty much guarantees it's going to be better than anything you could make with a mix. I modified it slightly by changing the meringue to the recipe I use for my pies. The pudding was a little too sweet and not as thick as I'd like, so I'm thinking next time I'll decrease the sugar to 2/3 cup and increase the flour to 2 or 3 tbsp. Either way, it's pretty tasty!
Grandma Cordie’s Banana Pudding
2 cups milk
1 Tablespoon butter
1 teaspoon vanilla
3 bananas, sliced
1 Tablespoon all purpose flour
1 cup sugar
3 egg yolks
Mix the flour and sugar in a bowl. In a saucepan, beat the
egg yolks and milk together. Add the
flour and sugar mixture and cook over medium heat until the mixture comes to a
boil and begins to thicken. Add butter and vanilla to the boiling mixture. Have
a bowl lined with vanilla wafers and a layer of bananas. Pour some of the
pudding mixture on top. Repeat layers.
Mix together and cook in microwave for 2 minutes until clear and thickened:
1/2 cup water
1 Tbsp cornstarch
2 Tbsp sugar
Then place in the freezer to cool. Beat 3 egg whites until frothy and add a dash of salt and 1/4 tsp cream of tartar. Continue to beat until stiff and add the cooled cornstarch mixture and 4 tablespoons sugar, one tbsp at a time while continuing to beat. Top the pudding and brown it in the oven at 325 for 20 min. Chill and serve.