Thanks for posting and forgive my tardy reply. I got caught up in other assignments. 

Thanks for sharing this list. I saw the stories but didn’t see Black Owned Philly Restaurants. 

Yep!

I thought about those as well, lol. But I said, “Naw. I’m getting too fancy.”

Wow. That’s fascinating. I’d love to know the bit of food history.

Are you from Nashville, by change? I remember Picadilly cafes.

Thanks for the compliment. I tested the recipe before I posted it. If you have problems, please let me know and I’ll respond. BTW, you mentioned condensed milk. I thought about using it, but decided the pudding would be waay too sweet! 

You’d love the chapter on banana pudding in Adrian Miller’s book. He traces it right to English trifle, and give a great timeline on how it became Americanized. 

The meringue was cooked just long enough to brown it. We didn’t eat our banana pudding right out the oven. It was room temperature. And it was topped with meringue when we wanted to get fancy. BTW, I added banana extract to intensify the flavor. I’ve had it made with instant pudding, but it had a chalky taste I didn’t… Read more

Thanks for the comment. Banana pudding is very much a soul food dish! That doesn’t mean it was exclusively African American.  I urge you to read “Soul Food” by Adrian Miller. He has a great chapter on how banana pudding became part of soul food.