This recipe is such a classic dish (but always looks and tastes amazing! My mom decided this would be a perfect ending to a Sunday night because my grandma, Awa, made this dish many times for their family when she was growing up.In fact, Awa was shocked and delighted to see an old family favorite return to the kitchen table (for dessert…c’mon now. We could technically eat this for breakfast seeing as it has banana in it though, right?). Everyone enjoyed the banana pudding; in fact it reminded me of those banana pudding parfaits I had made John for his birthday.

Filled with banana flavor, and so light, its a perfect dessert for spring / summer. We tried it warmed (of course after I took some beautiful pictures) and then chilled. I love it chilled and think it would taste amazing on a bright spring day; sort of like today was actually! And guess what? John is here! Which makes any dessert just so much sweeter…

Original Nilla Banana Pudding

3/4 cup sugar, divided

1/3cup flour

3 eggs, separated

2 cups milk

1/2 teaspoon vanilla

45 NILLA Wafers, divided

5 bananas, thinly sliced

Mix 1/2 cup sugar and flour in top of a large double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water for 10 to 12 minutes, or until thickened, stirring constantly. Remove from heat; stir in vanilla. Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of 1 1/2 quart baking dish. Cover with layers of 1/3each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

Preheat the oven to 350 degrees F. Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish. Bake 15 to 20 minutes or until lightly browned. Serve either warm or chilled (if chilled, place in the refrigerator for at least 1 hour).

Until the next time my oven is on…