Beulah Jackson’s Banana Pudding Recipe

May 6, 2021

“Try this recipe and you will never use (jello) pudding mix ever again.”
-Lynda Jackson-Conyers

Deloris and Morgan Conyers with Granny Jackson

Yield: 8-10 servings

2/3 cup sugar
1/4 cup all-purpose flour
Dash of salt
1 (14-ounce) can sweetened condensed milk
2 1/2 cups milk
4 large eggs, separated
2 teaspoons vanilla extract
1 (12-ounce) 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. Stir together milks and egg yolks; whisk 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, and layer over wafers. Pour one third of pudding mixture over bananas. Repeat layers twice, arranging remaining wafers around outside edge of dish.

BEAT egg whites at high speed with an electric mixer until foamy. Add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add banana extract; spread egg whites over pudding. (The egg white topping is optional. Bake for 25 minutes or until golden brown.)

INSTEAD decorate the top with wafers and enjoy.

Lynda Jackson Conyers

Happy Mother’s Day to all the dedicated Moms, both still with us and those that are gone!