Posted by My husband and I are living in Starkville, Mississippi, as senior missionaries for the Church of Jesus Christ of Latter Day Saints. Sometimes we have a free day so we jump in the car and go exploring. On a recent journey, we ended up in a small town called Macon (population ~3,300). Our first stop was Senter Hardware and Gifts. We were almost thrown off by the Hardware reference but when I saw Gifts I got excited. Sure enough, this store is loaded with everything you will ever need including all the usual hardware items plus furniture, gifts, dishes, a bridal registry, small appliances, Christmas decorations and so much more!
I excitedly explored every nook and cranny looking for a dish to use for some authentic southern Banana Pudding, a traditional dessert here. This delicious treat features vanilla wafers layered with homemade vanilla pudding and sliced bananas and then topped with whipped cream or meringue. We’ve had it so often that I figured it was time to learn how to make it! All I needed now was an actual authentic southern recipe…and then I found it right there in Senter’s.
While making my purchase, I decided to ask the clerk (Rebecca) if she had a favorite family Banana Pudding recipe. And sure enough she had one her Granny used to make when Rebecca was a young girl which she still enjoys to this day. Thankfully she was gracious enough to share it with me!
Rebecca
Rosalie Powers Greer, known as “Granny”, was a woman of immense faith, resilience, and joy. Though she faced deep personal tragedies early in life—including the loss of her husband and two young children—she met every hardship with determination and unwavering faith.
Many happy years were spent living with Rebecca and her family on their farm where they raised beef cattle, cotton and corn. Granny was a fabulous cook who could effortlessly whip up a fried chicken (which she harvested herself) for supper and churn fresh butter from their family milk cow. She filled their home with warmth, love, and the unforgettable aromas of her cooking.
Today, her beautiful legacy lives on through the recipes she passed down to her family. Every time Rebecca makes Granny’s legendary banana pudding, it feels like a warm hug from a woman who taught her how to find sweetness and joy in everyday life.
Granny, Rosalie Powers Greer
If you’re ever in the area, make sure to stop by Senter Hardware & Gifts located at 2893 Jefferson St, Macon, Mississippi and ask Rebecca about her Granny!
I was excited to make Granny’s Banana Pudding so I tested my first batch on the young adults we mentor here and of course they didn’t mind! I topped this one with fresh whipped cream and some crumbled vanilla wafers.
The next batch I made with meringue (just like Granny) and I must say it was a more complimentary topping than the whipped cream.
Either way you slice it, I hope this Banana Pudding will bring joy and good memories to your family! And, a special thanks to Rebecca for sharing a family-favorite recipe from her Granny.
What’s at the root of this food? Family memories of a grandmother’s love and legacy and a sweet desert you are sure to enjoy.
Granny’s Banana Pudding
Custard
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 eggs, separated
- 1 teaspoon vanilla
- Nilla Vanilla Wafers
- 5-7 Bananas
Meringue
- 2 egg whites
- ¼ cup sugar
- ¼ teaspoon cream of tarter
Blend sugar, flour and salt in top of a double broiler. Add ½ cup milk and stir until smooth. Add remaining milk and cook until thickened. Beat egg yolks slightly and add custard slowly. Return to double broiler and cook 2 minutes. Remove from heat and add vanilla.
Line a deep baking dish with wafers and bananas. Cover with half of the custard, then repeat layers.
Make meringue by beating ingredients at highest speed, gradually adding sugar, until peaks are stiff and glossy. Cover pudding with meringue, sealing edges and bake at 350º about 10 minutes or until top is brown.
Root Notes
- I tripled the custard recipe and used more bananas both times in order to yield larger batches.
- Tips for making custard:
– Whisk Thoroughly Early: Whisk the flour into your sugar and cold milk before heating to completely prevent any lumps.
– Cook Out the Raw Taste: Bring the mixture to a gentle boil over medium-low heat. Cook and stir constantly for at least 2 full minutes after it bubbles to completely remove any raw flour flavor.
– Temper Your Eggs: Slowly whisk a cup of the hot milk mixture into your beaten egg yolks before pouring the eggs back into the main pot. This keeps the eggs smooth and prevents scrambling. - Lastly, and I know this won’t be popular, but on my second batch, I used generic vanilla wafers from Walmart and my husband actually preferred them over the brand. As he put it, “they didn’t get as soggy.” Now I’m no southern girl but maybe they’re supposed to be soggy in which case, you should use the Nilla Wafer brand!
Note: I got the cute plate (pictured above) at Senter’s!
