Banana Pudding Recipe by Ruth Paget
Serves 4
Ingredients:
-2 (15-ounce) boxes vanilla wafers
-1/2 cup melted butter
-4 beaten eggs
-1 teaspoon lemon juice
-1½ cups pineapple juice
-1 (3.5-ounce) can flaked coconut
-4 bananas cut in round slices
-1½ cups breadcrumbs
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Line a 2-quart baking dish with vanilla wafers.
3-Mix butter, eggs, lemon juice, and pineapple juice together. Add flaked coconut to the liquid and stir for 5 minutes so the coconut flakes absorb the liquid.
4-Place bananas in the casserole dish on top of the vanilla wafers. Pour the liquid mixture over the bananas.
5-Place breadcrumbs on top of the liquid.
6-Bake for 30 minutes. Cool and chill before serving.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
