Maya Angelou's Banana Pudding

Maya Angelou's Banana Pudding Recipe - Vegetarian Dessert from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8 |

Vegetarian diet

Introduction

Maya Angelou's Banana Pudding is a classic and comforting dessert that is perfect for any occasion. This recipe is a delicious combination of creamy custard, ripe bananas, and crunchy vanilla wafers, topped with a fluffy meringue. It is sure to be a crowd-pleaser and a favorite among your family and friends.

History

Maya Angelou's Banana Pudding is a beloved recipe that has been passed down through generations. This timeless dessert has roots in Southern cuisine and is often served at family gatherings and special occasions. The combination of bananas, custard, and meringue creates a rich and decadent treat that is both nostalgic and delicious.

Ingredients

0.75 cup plus 1 tbsp sugar
0.33 cup cornstarch
Pinch of salt
3 cup milk (whole)
8 eggs, separated
3 tbsp butter
1 tbsp pure vanilla extract
3 cup vanilla wafers
4 ripe bananas, thinly sliced (actually use 6 thickly sliced, about 0.25 inch)
0.5 tsp cream of tartar

How to prepare

Preheat the oven to 350°F (177°C).
In a large saucepan, combine 0.33 cup of sugar, cornstarch, and salt. Stir until blended.
Mix in the milk and cook over medium heat, stirring constantly, until thickened and boiling.
Boil for 1 minute, then remove from heat.
In a small bowl, whisk the egg yolks. Then whisk in about 0.5 cup of hot custard until blended.
Pour the yolk mixture back into the saucepan of custard and cook over medium heat, stirring, for 2 minutes.
Stir in the butter and vanilla until blended.
Place vanilla wafers on the bottom of a shallow 2 qt (1.89 liter) casserole dish.
Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat the egg whites and 0.25 cup of sugar at low speed until frothy.
Add cream of tartar and increase speed to medium. Gradually beat in the remaining sugar.
Beat until the egg whites hold stiff peaks.
Spoon the meringue over the hot custard immediately, making sure that the meringue touches the baking dish on all sides (this prevents it from shrinking).
Transfer to the oven and bake until golden, about 20 minutes.
Remove the pudding from the oven and let it cool for 1 hour.
Refrigerate for at least 4 hours before serving.

Variations

For a lighter version, try using low-fat milk and reducing the amount of sugar in the custard.
Add a layer of crushed graham crackers or chocolate chips for a different texture and flavor.
Experiment with different types of cookies or biscuits in place of the vanilla wafers for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to stir the custard constantly while cooking to prevent lumps from forming.

- When making the meringue, make sure the egg whites are at room temperature for best results.

- To prevent the meringue from shrinking, be sure to spread it all the way to the edges of the baking dish.

- For a twist on the classic recipe, try adding a layer of chocolate pudding or caramel sauce between the banana slices and custard.

Serving Suggestions

Maya Angelou's Banana Pudding is best served chilled, straight from the refrigerator. It can be enjoyed on its own or topped with whipped cream or a sprinkle of cinnamon for added flavor.

Cooking Techniques

Be sure to cook the custard over medium heat and stir constantly to prevent it from burning or sticking to the pan.

- When making the meringue, be sure to beat the egg whites until stiff peaks form for a light and fluffy topping.

- To achieve a golden brown meringue, bake the pudding in a preheated oven at 350°F for about 20 minutes.

Ingredient Substitutions

If you don't have vanilla wafers, you can use graham crackers or shortbread cookies as a substitute.

- For a dairy-free version, you can use almond milk or coconut milk in place of whole milk.

- If you're out of bananas, you can use sliced strawberries or peaches as a delicious alternative.

Make Ahead Tips

Maya Angelou's Banana Pudding can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the dish with plastic wrap or aluminum foil to keep it fresh. The meringue may deflate slightly, but the flavors will still be delicious.

Presentation Ideas

For a beautiful presentation, top the banana pudding with a sprinkle of cinnamon or cocoa powder before serving. You can also garnish with fresh mint leaves or a dollop of whipped cream for an elegant touch.

Pairing Recommendations

Maya Angelou's Banana Pudding pairs well with a cup of hot coffee or a glass of cold milk. For a special treat, serve it alongside a scoop of vanilla ice cream or a drizzle of caramel sauce for added sweetness.

Storage and Reheating Instructions

Leftover banana pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in a preheated oven at 350°F for about 10 minutes, or until warmed through. Be sure to cover the dish with foil to prevent the meringue from burning.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 30g

Fats

- Total Fat: 10g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 8% DV

- Calcium: 15% DV

- Iron: 6% DV

Alergens

Contains: Eggs, Milk, Wheat

Summary

Maya Angelou's Banana Pudding is a rich and indulgent dessert that is high in carbohydrates and fats. It is a delicious treat that is best enjoyed in moderation as part of a balanced diet.

Summary

Maya Angelou's Banana Pudding is a timeless and delicious dessert that is perfect for any occasion. With its creamy custard, ripe bananas, and fluffy meringue topping, this recipe is sure to become a family favorite. Whether you're serving it at a holiday gathering or a casual dinner party, this classic dessert is sure to impress.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Maya Angelou's Banana Pudding. It was a sunny afternoon in the summer of 1978, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known for her delicious desserts, and that day she was making a special treat for us to enjoy.

As she gathered the ingredients and began to mix them together, I couldn't help but ask her for the recipe. Martha smiled and said, "This is a recipe that was given to me by a friend many years ago. It's a true gem, and I think you'll love it as much as I do."

I watched closely as Martha whipped up the creamy custard and layered it with slices of ripe bananas and vanilla wafers. The aroma of vanilla and bananas filled the air, making my mouth water in anticipation. Finally, she placed the pudding in the oven to bake and told me to come back in an hour when it was ready to be served.

When the timer went off and Martha pulled the pudding out of the oven, it looked absolutely divine. The custard had set perfectly, and the bananas had caramelized beautifully. I couldn't wait to dig in and taste the sweet creation that had come together before my eyes.

As Martha served us each a generous portion of the banana pudding, she began to tell me the story behind the recipe. She explained that she had received it from a close friend who had attended a cooking demonstration by none other than the legendary poet and author Maya Angelou. Apparently, Maya had shared the recipe for her famous banana pudding during the demonstration, and Martha's friend had been lucky enough to jot it down.

Martha's friend had passed the recipe on to her, and now Martha was passing it on to me. I was honored to receive such a special gift, and I couldn't wait to make it for my own family and friends.

As I took my first bite of the banana pudding, I was transported to dessert heaven. The creamy custard was perfectly balanced with the sweetness of the bananas and the crunch of the vanilla wafers. It was a symphony of flavors and textures that danced on my taste buds with each spoonful.

From that day on, Maya Angelou's Banana Pudding became a staple in my dessert repertoire. I made it for every special occasion and family gathering, and it never failed to impress. The recipe held a special place in my heart, not just for its deliciousness, but for the memories it brought back of that sunny afternoon in Martha's kitchen.

Over the years, I shared the recipe with friends and family, passing on the joy and nostalgia that came with each bite of the banana pudding. It became a tradition in my household, a dessert that was synonymous with love and togetherness.

As I sit here now, reminiscing about that fateful day in 1978, I can't help but smile. Maya Angelou's Banana Pudding has brought me so much joy and warmth over the years, and I am forever grateful for the friend who shared it with me and the legendary poet who inspired it.

I may not have had the privilege of meeting Maya Angelou in person, but her spirit lives on in every spoonful of this delectable dessert. And for that, I am eternally thankful.