Southern Banana Pudding
Creamy custard, softened cookies and tender bananas to flavor it all are the simple ingredients to make this traditional layered dessert topped with fluffy whipped cream.
Southern Banana Pudding
Serves 10 - 12
Banana pudding is what my aunt would ask my grandmother for in lieu of a birthday cake every year. From the time I first had banana pudding I’ve been hooked. This recipe is based on my grandmother’s recipe which came from the side of the Nilla wafer box. I’ve modified the recipe very slightly over the years as I became my family’s go-to banana pudding maker but stayed very true to the original recipe. Because we usually make this for celebrations, this makes a lot of banana pudding, but, you can easily divide the recipe in half or thirds to make a smaller amount.
“Recipe Tips:
*1. In place of the milk and almond milk you can use 1,065ml (3- 12 oz cans) evaporated milk.
**2: This recipe uses whole eggs rather than just yolks. If you would like a slightly richer custard, only use the egg yolks.
3. You can add 1 - 3 t of spiced rum, bourbon or banana liquor to the custard along with the milk to change up the flavor a little. You also have the option of adding the alcohol along with the vanilla but be careful because it will not be cooked so the flavor will be strong.”
Ingredients
Custard
135g (0.75 c) sugar
43g (1/3 c) all purpose flour
1g (0.25 t) kosher salt
**3 large eggs
*600ml (3 c) milk
*150ml (0.75 c) almond milk
42g (3 T) butter, cubed
12g (1 T) vanilla extract
Finishing
622g (2- 11 oz boxes) Nilla wafers
8 – 10 bananas, sliced 0.25 in thick
Recipe Know-how
1. In a medium-sized pot combine the sugar, flour, eggs and salt mixing until well combined.
Add the milks and mix until well combined.
Place the pot over medium heat and cook for 10 – 15 minutes whisking constantly until thickened.
While stirring be sure to not neglect the corners of the pot to avoid lumps.
The final thickness of the custard should coat the back of a spoon and hold a line.
Off heat add the butter and vanilla stirring well until the butter has melted completely.
Taste and add more vanilla if desired.
2. In a 9x13 baking dish add a layer (about 2/3 c) of the warm custard.
Top with a layer of wafers, flat side up.
Break a few wafers as necessary to fill large gaps.
Add a layer of bananas, on top of the wafers covering the wafers edge to edge.
Do not only put bananas on top of each wafer, cover the wafer layer in a full layer of bananas.
Top with enough custard to cover the bananas.
Repeat the layers until the container is full, finishing with a layer of custard.
Cover with plastic wrap in contact with the custard.
Refrigerate overnight.
3. Serve with cinnamon whipped cream or Cool Whip.
