In the Pacific Northwest, we've borrowed many things from other parts of the country concerning BBQ. Snitchin’ a little from here, pinchin’ a l’il somethin’ from there to come up with our version of an American icon we call Barbeque. Sweet, smoky and just a little bit spicy...I think that best describes our regional “Q”.

Some BBQ side dishes popular in Texas, Kansas City, and the Deep South, have also found their way into our regional adaptation. Pit smoked beans, tangy coleslaw, and cornbread are now almost a staple in our neck of the woods, as well.

Alas until now, one part of the meal that really hasn’t made it here is dessert. In the South, almost every weekend means a “get together” of some sort. And a get together of any sort…social gatherings, church picnics, trips to the lake or beaches, and so on….means dessert. You will not go into a BBQ joint in the South, that will not have at least one desert. And, if they only have one, and you are interested to know what it is…keep reading.

The South has a sweet tooth. So their desserts are classic and just as important to them as their entrees…depending on the occasion…sometimes more so. “Sweet Tea” is affectionately referred to as the “House Wine of the South”. This delightful brew is steadfastly ingrained in their culture and their BBQ as well. I point this out to illustrate the love affair the South has with sweets.

THE Classic of the classic desserts in the South, is a humble dish with its origins south of the Mason Dixon line. The “All American” favorite is Mom’s Apple Pie, but the Southern preference for dessert is most definitely Mom’s ‘Nana Puddin’.

I have had Banana Pudding that comes from the box…that instant stuff in which you add some sliced bananas and a few “Nilla” wafers. And I considered it ok, but nothing special. Tex and I were having this conversation, when she smiled and said “Sugar, you ain’t had my Mama’s Banana Puddin’.” That Texas twang just dripped with “Y’ont me to make it for ya’”. And being a self appointed BBQ researcher, I couldn’t pass up a chance to taste “the real deal”.

So…we went to the closest “banana” store, and picked up all the fixin’s, which in this case happened to be just bananas and “Nilla” wafers. The rest of the recipe is readily available in almost anyone’s kitchen. The list of ingredients is simple and so is the preparation. So while I grilled duck breasts for supper out on the deck (part of the deal…I would show her my duck breasts, if she would show me her “puddin’.) Tex “mixed up a batch” of her mom’s banana pudding. And here it is:

But before we get started, I was warned not to use bananas that had any green on the stem, on the peel…anywhere. They must be ripe! This time of year, we had to head to the organic counter to find ripe bananas. But if you have more patience than us, and can buy today and cook tomorrow or the next day, any of the banana selections will ripen enough in a day or two to use.

Reva’s Banana Puddin’ (recipe courtesy of Reva, from a cell phone call and written on the back of an envelope, while cruisin’ the Albertson’s)

2/3 c. white sugar
¼ c. corn starch
¼ t. salt

Mix together.

Add
I large egg, and beat

Slowly add
2 c. whole milk, making sure mixture remains smooth.

Transfer to saucepan. Heat slowly to boiling, boil until mixture begins to thicken…usually less than a minute. Make sure to stir constantly during entire heating process.

Take off of heat. Add
2 T. butter
1 (heavy) t. vanilla (pure vanilla is preferred here)

Let cool. While warm but not hot, fold in
8-12 mini “Nilla” wafers
4-6 bananas (depending on size) sliced.

How many bananas and wafers can be adjusted to personal preference.
Top with wafers. Serve warm or chilled.
Serves 4-6...servings are the size in the photo.



At present, our catering menu has as its dessert selection, a variety of cheesecakes. After eating this delicious southern favorite…OUT with the Yuppie Cheesecake…and IN with the Nana Puddin’!