Bob loves Banana Pudding. It doesn’t matter if it’s made the easy way with Cool Whip on top, or the harder way with a baked meringue. Both his mother and grandmother apparently made the harder variety. For most of our married life, I never even tried the easy way.
At one of the churches Bob served (and he served the last church 28 years and has been retired now for almost two years, which gives you some idea of just how long ago this way), the children’s minister Carol took pity on him and would make him Banana Pudding for his birthday every year. It was the real kind with baked meringue topping. We were at that church for seven years, and every year, Bob received his gift. I knew I would never be able to measure up to Carol’s gift of Banana Pudding.
Then, God called us to another church. We didn’t see Carol any longer. And Bob didn’t receive his Banana Pudding for his birthday. Oh, the guilt I felt was immeasurable. So, I got out Carol’s recipe, which I had had in my possession for most of those seven years, and went to work.
I mixed the pudding layer and cut the bananas into symmetrical slices. I pulled out a beautiful cut glass bowl to fix it in and carefully laid the banana slices and the vanilla wafers artistically on the bottom. Then I added a layer of the pudding and repeated the process. I don’t remember if I had two or three layers built, but I can tell you that it was a work of art.
Finally, I followed the instructions to create the perfect meringue and placed it carefully atop the pudding. I was feeling pretty pumped up at the time because I had accomplished such a masterpiece for Bob’s birthday. I probably had thoughts like, “Ha, Carol! Mine is even prettier than yours.”
But then, I read the final line of the recipe. Sadly, this has always been a problem for me. I tend to scan over a recipe, but pay little attention to the actual details until I’m up to that point in the recipe. The final line instructed me to bake the banana pudding in the oven for 10 minutes to brown the meringue. I looked at the glass bowl with the beautiful pudding and felt my heart crash. The bowl couldn’t go into the oven.
With tears in my eyes, I found an oven-proof dish and transferred the pudding by sliding my (clean) hands under the bottom layer of the pudding and then placing it carefully (truthfully, I dumped it) into the new dish. I browned the meringue, heart-sick for the mess I had created.
Can you imagine the disaster? It was an artistic failure. My sweet husband ate it anyway and said it was great. He is a saint. I was so traumatized that I didn’t attempt another banana pudding for thirty years, not until my daughter shared a fool-proof recipe that I couldn’t mess up.
I can no longer find Carol’s recipe. I probably burned it in disgust, but I found a recipe that is close to hers. If it makes you nervous to know how badly I did while I’m sharing recipes, rest assured that these are tried and true recipes that don’t come from my own experiences.
Bob’s birthday is in December. I’m pretty sure that I’ll be able to get mentally secure enough by then to try this recipe. Just in case, if you make it, please share with me how easy it is. I still need the encouragement.
Bob’s Favorite Banana Pudding
Preheat oven to 375 degrees.
Ingredients:
1 15.1-oz box instant vanilla pudding (substitute banana pudding if you love bananas)
2-3/4 cup whole milk (for added creaminess, replace 1-2 cups of whole milk with half and half)
Vanilla wafers, about 2/3 of the box
4-6 bananas, sliced
Beat pudding mix and milk on medium speed until blended. Then beat on high until mixture thickens (2-3 minutes).
In a 2-qt baking dish, layer vanilla wafers, sliced bananas, and pudding, creating three layers.
More the meringue:
Beat 2 egg whites and 1/8 tsp of salt until frothy. Then add 1/2 tsp vanilla extract, and 4 Tbsp of sugar, one at a time, and continue to beat until the meringue is stiff. Spread meringue gently over top. Bake at 375 degrees for 15 minutes. Serves 8.
