Southern Banana Pudding: A Slice of Nostalgia
Growing up in the South, banana pudding was more than just a dessert; it was a staple at family gatherings, potlucks, and Sunday dinners. I remember my grandmother standing in her cozy kitchen, the sweet aroma of ripe bananas and vanilla wafting through the air as she prepared her famous banana pudding. It was a dish that brought everyone together, and each layer of creamy custard and crunchy vanilla wafers told a story of love and tradition. Today, I want to share that cherished recipe with you, so you can create your own memories around this delightful dessert.
What Makes It Special
This Southern banana pudding recipe stands out for several reasons:
- Layers of Flavor: The combination of creamy custard, fresh bananas, and crunchy vanilla wafers creates a delightful contrast in texture and taste.
- Homemade Goodness: Making the custard from scratch elevates this dessert, giving it a rich and velvety texture that store-bought versions simply can’t match.
- Versatile Delight: This pudding can be served chilled or at room temperature, making it perfect for any occasion, from summer picnics to holiday feasts.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 8
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 4 ripe bananas, sliced
- 1 box vanilla wafers
- Whipped cream for topping (optional)
Let’s Get Cooking
-
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk, stirring constantly until the mixture is smooth.
-
Cook over medium heat, stirring frequently, until the mixture thickens and begins to bubble. This should take about 10 minutes.
-
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan.
-
Continue to cook for another 2-3 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
-
In a large serving dish, layer the vanilla wafers, sliced bananas, and custard. Repeat the layers until all ingredients are used, finishing with a layer of custard on top.
-
Cover and refrigerate for at least 4 hours, or overnight for best results. Serve chilled, topped with whipped cream if desired.
My Pro Tips
-
For an extra touch, try adding a sprinkle of crushed vanilla wafers on top before serving for added crunch.
-
If you want to make it a bit more indulgent, consider folding in some whipped cream into the custard for a lighter texture.
Perfect Pairings
- Freshly brewed sweet tea
- Grilled peach halves with a scoop of vanilla ice cream
- Chocolate chip cookies for a sweet contrast
FAQs
Q: Can I use instant pudding instead of making the custard from scratch?
A: While instant pudding is convenient, making the custard from scratch gives a richer flavor and creamier texture that truly elevates the dish.
The Heart of the Dish
This Southern banana pudding is more than just a dessert; it’s a celebration of family, tradition, and the simple joys of life. Each bite transports me back to my grandmother’s kitchen, where laughter and love were always in abundance. I hope this recipe brings you as much joy as it has brought to my family over the years.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or add your personal touch. I would love to hear your stories and experiences with this classic Southern dessert. Share your thoughts and let’s keep the tradition alive!
Southern Banana Pudding with Layers of Vanilla Wafers and Creamy Custard
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 4 ripe bananas, sliced
- 1 box (12 oz) vanilla wafers
- Whipped cream for topping
Instructions
- In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Whisk continuously until the mixture thickens and begins to boil, about 5-7 minutes.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the yolks, whisking constantly.
- Pour the yolk mixture back into the saucepan and cook for an additional 2-3 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract.
- In a large serving dish, layer vanilla wafers, sliced bananas, and custard mixture. Repeat layers until all ingredients are used, finishing with custard on top.
- Chill in the refrigerator for at least 2 hours.
- Before serving, top with whipped cream and additional banana slices if desired.
Leave a Reply