We are 8 months into this parenting business and everyday has been such a blessing. Being able to explore the world through our little Sofia’s eyes has been the most rewarding experience – beyond what either of us could have imagined. I am nowhere near eloquent enough to express the joy that I feel watching her grow and laugh and love. She is happy and curious and silly and sweet.
However, we are by no means parenting pros. Every day brings new lessons and growth and experiences.
Like the fact that Sofia’s introduction to solid foods has been: avocado, sweet potatoes, peas, and queso.
And maybe my husband scratched her behind her ears once.
And maybe I’ve occasionally referred to her teethers as chew toys.
But overall, just so you know, all is going well over here.
I’ve made this banana pudding a handful of times in the past couple of months – the first time in lieu of Tyler’s birthday cake – and it is so, so good. Trisha doesn’t stray far from the classic Banana Pudding recipe, but instead adds her own touches with a homemade vanilla pudding and a simple meringue that browns beautifully with just a few minutes in the oven, giving this dish an impressive presentation (great for potlucks and dinner parties)!
We ate this warm from the oven and I can personally attest to it being just as good as it was cold and straight out of the refrigerator for breakfast. See the recipe below!
Trisha Yearwood's Homemade Banana Pudding
- 4 large eggs
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon plus a pinch salt
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 3 to 4 medium ripe bananas
- Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
- In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Preheat the oven to 425 degrees F.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
- To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
- Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
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