A Southern Christmas

Here at the Durham Co-op Market, we’re big fans of good Southern food. With Christmas just around the corner, we thought’d we’d provide y’all with a tasty recipe for your holiday meal’s finishing touch! And what better way to combine our love of Southern delights, organic and fairtrade produce, and Christmas traditions than with homemade Banana Pudding? Our bananas are always 99¢ per pound and are delivered fresh from Equal Exchange, one of our largest fairtrade and organic vendors. Stop by the Banana Wall in our Produce Department during your next visit and get to cooking what is sure to be your family’s favorite Christmas dessert!
Southern Banana Pudding
Ingredients
4 T all-purpose flour
1 1/2 c. sugar
Pinch of salt
3 large eggs, separated (save for meringue)
3 c. milk
1 tsp vanilla
1 box vanilla wafer (about 45)
5-6 bananas
3 egg whites (saved from above
1/8 tsp cream of tartar
1/4 c. sugar
1 tsp. vanilla
Instructions
Preheat oven to 325º F.
Combine flour, sugar and salt in a large, heavy saucepan.
Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.
To layer your banana pudding, begin by placing vanilla wafers on the bottom of a 13×9 baking dish, glass bowl, or another 3-quart container.
Slice bananas and place on top of wafers.
Pour one-third of custard over wafers and bananas.
Repeat layering process two more times until all wafers, bananas, and custard have been used. Ending with a final layer of wafers for decorative purposes.
Meringue
Whip egg whites with an electric mixer set at high speed.
Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.
Continue whipping until sugar is well-dissolved.
Add vanilla once stiff peaks have formed and whip until well-combined.
Spread meringue over banana pudding, making sure to spread to the edges of the dish.
Bake for about 25 minutes until lightly the meringue is lightly browned.