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This old-fashioned banana pudding brings back memories of Sunday dinners at grandma's house, where the dessert table wasn't complete without a big bowl of this creamy comfort. Made completely from scratch, this pudding combines rich vanilla custard with layers of crisp vanilla wafers and sweet, ripe bananas. The magic happens overnight when the cookies soften into cake-like layers and the flavors meld into something that tastes like childhood memories.
The first time I made this for my family, my dad said it tasted just like his mother's recipe. Now it's my go-to dessert for potlucks and holiday gatherings, and there's never a spoonful left in the dish.
Kitchen Essentials
- Whole milk: Creates the richest pudding
- Fresh eggs: Gives custard perfect texture
- Pure vanilla: Real extract makes a difference
- Nilla wafers: Accept no substitutes
- Ripe bananas: Yellow with spots is perfect
- Sugar: Plain granulated works best
- All-purpose flour: For thickening
- Salt: Just a pinch brings out flavor
- Butter: A little enriches the custard
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Pudding Magic Steps
- Custard Creation:
- Start with whisking sugar, flour, and salt in your heaviest saucepan. Slowly pour in milk, whisking until smooth. Cook it over medium heat, stirring constantly - this is no time to check your phone. Watch as it thickens and bubbles, turning into silky custard.
- Egg Tempering:
- Here's where patience pays off. Whisk those eggs in a separate bowl, then slowly add hot custard, just a spoonful at a time. This keeps your eggs from scrambling. Once they're warm, pour everything back in the pot for final cooking.
- Vanilla Love:
- Take your pudding off the heat and stir in vanilla. Let it cool for about 15 minutes, giving it a stir now and then. Your kitchen will smell amazing at this point.
- Layer Building:
- Start with a layer of those crisp vanilla wafers, then fresh banana slices, then warm pudding. Repeat layers, ending with pudding on top. This is like building edible architecture - each layer matters.
My first attempt at this pudding turned into scrambled eggs because I rushed the tempering. Now I take my time, remembering how my grandmother would let me help stir while telling stories about her own mama's banana pudding.
Serving This Beauty
I like bringing this out in my grandma's old glass bowl - you can see all those pretty layers. For big gatherings, I'll make it in a deep dish and top it with fresh banana slices just before serving. Sometimes I'll crush extra wafers on top for crunch, or dollop with fresh whipped cream if I'm feeling fancy. At family reunions, I portion it into mason jars - they travel well and everyone gets their own little piece of heaven.
Sweet Changes
Over the years, I've played around with different versions. Sometimes I'll use graham crackers instead of vanilla wafers - different but delicious. My sister loves when I add a layer of whipped cream on top. For fancy occasions, I've made it in a trifle bowl with extra layers. And when my nephew couldn't eat bananas, I made it without - turns out vanilla pudding with wafers is pretty amazing too.
Keeping It Fresh
This beauty needs to live in your fridge, covered tight with plastic wrap. It'll stay good for about four days, though the bananas might brown a bit. That's why I save the top banana layer for just before serving. If you're making it ahead for a party, hold off on the final wafer crumbs too - they'll stay crunchier that way.
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This dessert has become more than just a recipe in our family - it's part of our story. Every time I make it, I think about all the hands that stirred pudding before me, all the family gatherings where it took center stage. Sure, you could use instant pudding mix, but there's something special about making it from scratch, about taking the time to create something that brings people together. Sometimes the old ways really are the best ways.
Frequently Asked Questions
- → Can I make this ahead?
- Yes, it's best made a day ahead and chilled overnight.
- → Why temper the eggs?
- This prevents eggs from scrambling when added to hot pudding mixture.
- → Can I use instant pudding?
- While possible, homemade pudding gives the best flavor and texture.
- → How do I prevent bananas from browning?
- Make sure bananas are completely covered by pudding to prevent browning.
- → How long does it keep?
- Best enjoyed within 2-3 days, stored covered in the refrigerator.