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.

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.