Banana Pudding

This recipe was sent to me by the owner of Mrs Rowe’s, a great southern restaurant in Staunton, Virginia. Make it a pilgrimage destination, the food is THAT good. Don’t even get me started on the pie selection…

See other recipe pages: Red Velvet Cupcakes, Chicken Tempura, Chicken Corn Chowder.

Rowe’s Banana Pudding


4 cups of milk
4 egg yolks
4 tablespoons cornstarch
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 heaping tablespoon unsalted butter
3-4 firm bananas

Place milk in a double boiler and heat. In bowl, stir together egg yolks, cornstarch and sugar. Add just enough water to make a soupy paste. Add this mixture gradually to hot milk. Stir constantly and away from sides of the double boiler until thickened to “pudding” consistency. Remove from heat, stir in vanilla and butter. Layer a pan or dish with vanilla wafers, sliced bananas and pudding. Top with meringue. Bake at 325 until meringue is brown, about 20-30 minutes.

If you want to keep the bananas from browning while baking, you can mix together a mixture of two parts lemon juice to one part water and coat the banana slices with it prior to layering them in the pan.

Martha Stewart has a good “basic” meringue recipe in her “Baking Handbook” cookbook, page 258.

4 egg whites (use the whites you reserved from above)
3/4 cup of granulated sugar
pinch of salt

In the heatproof bowl of an electric mixer, combine the egg whites, sugar and salt. Set the bowl over a saucepan of simmering water (do not let bowl touch the water); whisk until the mixture registers 140F and sugar is completely dissolved. Transfer to mixer and beat on medium-high speed with the whisk attachment until stiff, glossy peaks form. Approximately 7 minutes.


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One response to “Banana Pudding

  1. Pingback: Chicken Tempura | mashrabiyya

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