The Priority of Obedience to God Exodus 19:5-6 New International Version (NIV)
5 Now if you obey me fully and keep my covenant, then out of all nations you will be my treasured possession. Although the whole earth is mine, 6 you[a] will be for me a kingdom of priests and a holy nation.’ These are the words you are to speak to the Israelites.”
Hello friends! I hope you will forgive me that my blogging schedule as been a bit unpredictable at best lately. In time I will explain that, but for now, please know I am thinking of you and can’t wait for you to try one of my favorite recipes for banana pudding! Blessing.
Have you ever eaten baked banana pudding? When I was growing up in the Midwest my mom made instant or cooked vanilla pudding with some bananas and vanilla wafers and we called it Banana Pudding. No offense mom, but down south we bake our banana pudding and oh my word, it is fabulous! My sister-in-law, Liz, gave me this recipe some years ago and it is a reprint from the Southern Living Magazine. Liz told me “this is the best one”. I took her at her word and this has become the only banana pudding recipe I make. It is so rich a little bit goes a long way, but your mouth will be aching for more the taste is so good. It is good any time of the year but for some reason I tend to make it more in the summertime. I hope you will give it a try and make it for your family!
from Southern Living Magazine – 1990
BEST-EVER BANANA PUDDING
Ingredients:2/3 cup sugar
1/4 cup all-purpose flour
Dash of salt
1 (14-oz) can sweetened condensed milk (not evaporated milk)
2 ½ cups milk
4 large eggs, separated
2 teaspoon vanilla extract
1 (12-oz) package vanilla wafers
6 large bananas
1/3 cup sugar
1/2 teaspoon banana extract or vanilla extract.Combine first 3 ingredients in a heavy saucepan.Whisk together milk and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly until smooth and thickened.Remove from heat;
stir in vanilla.Arrange one-third of wafers in bottom of a 3-quart baking dish.
Slice 2 bananas; layer over wafers. Pour one-third of pudding mixture over bananas.
Repeat layers twice, arranging remaining wafers around outside of dish.
Beat egg whites at high speed with an electric mixer until foamy.
Add 1/3 cup sugar, one tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold in banana extract; spread over pudding, sealing in edge.
Bake at 325 degrees F for 25 minutes or until golden brown.
Yield: 8 to 10 servings.
Note: I have a friend who recently told me she chunks up the new Peanut Butter flavored Moon Pies and uses in place of the vanilla wafers. She said it is delicious! I haven’t tried it, but it sure sounds good to me!
It is commonly associated with Southern U.S. cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.
It can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapting using vanilla pudding instead of a true custard. Other recipes omit the wafers. An early Banana Pudding recipe was published in “The Kentucky Receipt Book,” by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.