Essay # 6 ANNA BANANA THE REAL DEAL

Times change. Things and people come and go in our lives, yet in our hearts what really matters stays the same. A real, lasting joy for me, comes from those gatherings of family and friends to mark special occasions. The highlight of these gatherings is always food. From birth to twilight, memories at our house are built around food. My mother has a collection of wonderful recipes and we enjoy them time and time again. My favorite is the banana pudding. The banana pudding is so spectacular that we cannot have a family gathering without it!

There is nothing “instant” about the banana pudding at our house. My mother’s recipe is old and authentic. She got it from the Blue Moon Cookbook. The Blue Moon Inn was an old restaurant located in downtown Montgomery, and like all the old famous restaurants in Montgomery, it has ceased to exist. As for this recipe, I am sure it is the best one to be found anywhere. My mother has a massive cookbook collection and she makes a habit of trying out recipes from many cookbooks before she finds the “right one.” Such is the history of this banana pudding.

The recipe is not complicated but the ingredients and procedure must be very precise. It may take some time to create but the end results are worth it. I think it is safe to say that a good banana pudding is welcomed anywhere. Because my grade in this class is dependent on this essay I am going to share this treasure with my readers.
Banana Pudding

½ cup sugar (Dixie Crystals brand is best to use)
2 Tablespoons flour (White Lily all purpose)
Pinch of salt (Kosher preferred)
2 cups milk (we use half and half)
3 egg yolks (extra large size eggs)
1 teaspoon vanilla (we use a bit more vanilla than called for and always pure vanilla )
Box of vanilla wafers (actually Murray’s or Bud’s are better for this than Nilla Vanilla wafers and cheaper too)
4 to 6 ripe bananas ( judge by size)
1 cup real cream, whipped (can use more if a thicker topping is desired)

The ingredients are basic, but they are of high quality. The same procedure is followed each time the pudding is made. Begin by making a custard of sugar, flour, salt, milk and egg yolks. To be honest, we actually double the custard recipe. That is one of the secrets of this dish. Mom puts twice the amount of the custard ingredients in a mid-size pot on the stovetop. She beats the egg yolks with a fork before adding them—she gives the egg whites to the cats but you could use them for another purpose. Turn the stove on medium and stir constantly to blend the ingredients and make sure it doesn’t scorch on the bottom. She uses a wooden spoon for stirring. This takes what seems like an eternity. There is no set time for it to cook-- just until it gets thick and gets to that pudding consistency. Many times Mom goes on to make another dish while I watch and stir the custard. Along with cooking the custard, the first layer of vanilla wafers can be put in the serving dish. Line one layer along the bottom of the dish. Do this and watch the custard at the same time. You don’t need to cut the bananas at this point because they will turn dark once they are cut. After the pudding is as thick as desired on the stovetop it needs to be removed from the heat and let cool. We put it under the ceiling fan on the kitchen counter. It does not have to be very cool—just warm when you add the vanilla and stir. Now, it is time to put the pudding together. Cover the layer of vanilla wafers with sliced bananas. Pour over this, ½ the custard, repeat with another layer of wafers and bananas. Cover with remaining custard. The custard prevents the bananas from turning dark. By doubling the custard recipe there is plenty of rich custard to cover the wafers and bananas. There should be no skimping on the custard! Plus, there will be spoonful or so left in the pot to savor and eat right on the spot. If the custard is good, you know the pudding will be too. The last step is to beat the whip cream with a mixer until it is firm and stands up in the bowl. At this point we add two or three tablespoons of regular sugar to sweeten the cream (you must taste to know how much to add) and add some vanilla. Then, top the pudding with this rich stuff—don’t skimp on the topping either! Refrigerate until ready to serve—if there is no time to chill it then serve it warm.

Another very important part of this banana pudding is it’s presentation. It is always put together in a large- footed, crystal, trifle bowl. The bowl, along with its twelve- inch pedestal stands about eighteen inches in height. The banana pudding always stands out among the other selections on the dessert table. On it’s pedestal, it appears to be the “king” dessert and the other desserts are its subjects.

Regardless of the occasion, we serve the banana pudding in the same crystal trifle bowl. My sisters and I insist on it—even if it is a picnic at the lake. We don’t even complain when one of us has to gingerly coddle it in her lap in the car until it reaches its destination. So you can see, it is not just the soothing, rich taste of the pudding that makes it so spectacular—it is the presentation as well. Who would think a plain, country, southern dessert could look so elegant?

This well-rounded dessert brings comfort and joy to all who savor it. It is the perfect compliment to life’s celebrations: Christmas, Easter, funerals, homecomings, graduations, and other milestones.

As I review the assets of my banana pudding, I can honestly say that my pudding is a real treat for anyone fortunate enough to sample its fabulous taste. Please just put yourself at the end of the spoon as my banana pudding goes down soft and creamy, with a taste that will make any meal fit for a king. I can now say that the writing of this paper has made my taste buds crave some of my banana pudding. I can’t wait until Christmas day when I will taste it again. If I am what I eat then I should be one sweet, desirable woman that brings smiles and is welcomed everywhere.