A Little “Nutty” Banana Pudding

My mom has always gone bananas over what she calls real banana pudding. Our family even planned trips around a stop at The Round Table in Mendenhall, Mississippi, for lunch and this dessert. The Round Table has been around since the early 1900s and was known for its revolving tables and family-style service. With a spin of the table center, every kind of Sunday “come to dinner” dish magically appears in front of you, including desserts that do not disappoint, especially old-fashioned banana pudding. With each bite, layers of flavor hit your tongue. First, the soft marshmallowy meringue. Second, the rich vanilla custard. And finally, the natural sweet and creamy banana and the wafers that form the cake crust. It’s a real banana pudding, just like my grandma made and my mom still makes. This recipe is my twist on the classic. I wanted to reduce the amount of sugar, so I’ve replaced some of it with an easy-to-make pistachio powder. It’s still rich, creamy, and delicious, a real Southern comfort dessert that just went a little nutty.

2 tablespoons raw shelled pistachios

⅓ cup plus 4 tablespoons pure cane sugar, divided

⅓ cup all-purpose flour

Dash of salt

3 large eggs, separated

2 ¼ cups skim milk

½ teaspoon pure vanilla extract

32 vanilla wafers

5 ripe bananas, sliced

Preheat the oven to 350 degrees F.

Place the pistachios in a spice grinder and process until a powder forms to equal 2 tablespoons pistachio powder.

Combine ⅓ cup of the sugar, pistachio powder, flour, and salt in the top of a double boiler. In a bowl whisk together the egg yolks and milk. Whisk the egg mixture into the flour mixture. Add water to the bottom of the double boiler. Do not allow the water to touch the bottom of the top pan. Cook over slightly boiling water, stirring constantly, until the pudding thickens and coats the back of a spoon, 8 to 10 minutes. Remove the pan from the heat and stir in the vanilla.

Place a single layer of vanilla wafers in the bottom of an 8-inch square glass baking dish or in multiple mason jars. Add a single layer of banana slices over the wafers. Spoon half of the pudding over the bananas and spread evenly. Repeat layers of wafers, bananas, and pudding.

In a deep, medium bowl, beat the egg whites using a hand mixer on high speed until soft peaks form. Reduce the speed to low and gradually add the remaining 4 tablespoons sugar until incorporated. Increase the speed to high and beat until stiff peaks form. Spread the meringue on top of the pudding layer in the baking dish or mason jars. Using the back of a spoon, create peaks in the meringue.

Bake the banana pudding for 20 minutes or until the meringue is lightly brown. If using mason jars, place the jars on a baking sheet and bake for 8 to 10 minutes. Let stand for a few minutes before serving warm, or serve at room temperature.

Makes 10 to 12 servings.