Miss Mary’s Banana Pudding

Amanda Lewis

Nacogdoches Heart Clinic

Mrs. Mary Alexander owned a hotel in Birmingham, Alabama. Many weary travelers, particularly gospel and rhythm-and-blues singers, and those touring on the black baseball circuit, pressed on a few extra miles just to reach her well-known kitchen. Everyone called her “Miss Mary.”

2 cups milk
4 eggs, 2 separated
½ cup sugar, plus 2 Tbsp.
2 Tbsp. flour
1 Tbsp. butter
1 tsp. vanilla extract
1 box vanilla wafers
6 bananas, sliced into rounds

Preheat oven to 375 degrees. Pour milk into the top of a double boiler. Beat the 2 whole eggs and the yolks well, then add ½ cup sugar and the flour and blend. Pour the egg mixture into the milk and let simmer for 20 minutes, stirring constantly. Add butter and vanilla, stir, and remove from heat. In a deep ovenproof dish, place a layer of vanilla wafers. Cover them with a layer of sliced bananas, and pour over them a portion of the custard. Continue layers 3 times, ending with the custard. Beat eggs whites and remaining 2 tablespoons sugar until stiff. Cover pudding with this meringue and bake for 15 minutes or until top is golden brown.

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