Banana Pudding

Ellen Cunningham (1928-1999)

Neither my mother nor I have ever been celebrated for our cooking skills. She would more likely have made a needlepoint picture out of a good recipe and I would write a story about it as I am now. However, there were a couple of dishes she did really well. One of those was her Banana Pudding. She didn’t have a recipe. She simply cooked it.

The day I wrote down this recipe, she was stirring the sauce on the stove as she tried to recall what she had put in it. I can still smell the delicious aroma as it simmered and she stirred. When the meringue had browned and the pudding had cooled a little, we each got a “helping” because Banana Pudding is always best while it is still warm from the oven.

As we went over what I had written down, there was no way we could have imagined that 20 years after she passed away, I would be sharing the results of that afternoon with family members she loved very much. Hope you enjoy!


1 1/2 cups sugar
2 cups milk
1 tbsp margarine
3 tbsp flour
1 tsp vanilla
2 or 3 eggs
1 pckg vanilla wafers
3 or 4 large bananas
By Sandra Scott Old fashioned, made-from-scratch banana pudding of my mother (Ellen Cunningham)


Mix egg yolks, sugar, milk, margarine, flour, and vanilla in saucepan. Cook over slow heat stirring constantly until thick and creamy.

Arrange vanilla wafers, slices of bananas, and pudding in layers. Top with meringue made from egg whites. Bake in moderate oven until meringue is brown.