When I was growing up in the 1930s and 40s, we always had a light dessert for weekday suppers.  Sometimes it was fruit cocktail with careful portioning by Mother so everybody would get one of the maraschino cherries or coconut cream pudding made from a box of My-T-Fine mix or Mother’s own homemade banana pudding – easily our favorite.


¾ cup sugar

¼ tsp salt

¼ cup cornstarch

1 egg

2 cups milk

1 tsp banana extract

2 Tblsp butter

2 bananas

10-12 vanilla wafers

In medium saucepan stir together the sugar, salt and cornstarch.  Whisk in the egg and then the milk, a little at a time.  Stir over medium heat until pudding thickens and begins to bubble.  Continue stirring and cook for one more minute.  A whisk will help to smooth out any lumps.

Remove from heat, stir in banana extract and butter.  When ready to serve, stir in sliced bananas and crumbled vanilla wafers.

Yield:  4 servings