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Banana pudding recipe from scratch3/23/2023 ![]() ![]() Many old-fashioned banana pudding recipes include meringue or whipped topping. Just scoop out a bowl and dig in! But if you're making it ahead of time, you can refrigerate for 3-4 hours and serve it cold straight out of the fridge. My family enjoys it warm or at room temperature. ![]() Mama usually uses whole vanilla wafers but if you have a box with a bunch of broken ones in the bottom (like me!), crumble them up and top the whole thing with crushed cookies! Either way, it'll be delicious!Īllow it to sit and thicken at room temp for up to an hour so the pudding will continue to thicken. Then cover the top with another layer of sliced bananas.įinally, top the dish with more vanilla wafers. Pour the warm homemade vanilla pudding over the cookies and bananas. If you prep and slice them ahead of time, you run the risk of them turning brown. TIP: Slice the bananas at the last minute. Then top with sliced bananas (about ¼ inch thick). Line a 9x13 baking dish with vanilla wafers (prop some up on the sides too). Once it’s thickened, remove the pan from heat and let the pudding mixture rest for 10 minutes. Whisk until smooth.Ĭook on medium heat until thick and bubbly, stirring constantly. Then add another cup of milk and ½ cup melted butter. I like to use a whisk for this, but Mama uses a spoon most of the time. Mix until it’s smooth with no clumps of flour. In a saucepan, mix together sugar, flour, eggs, and 1 cup of milk. Sugar Buy Now → How to Make Southern Banana Pudding 9x13 dish (or an 8x8 if you want to cut the recipe in half).But you can use whichever ones you like best! Equipment I'm not super picky on brands but we usually use Nilla Wafers. Vanilla Wafers - you'll need a whole box of these cookies. You want them to still be a little bit firm to hold up in the hot cooked pudding Vanilla extract - use the real stuff (not imitation) and if you make it homemade (recipe here), even better!īananas - this recipe is best with just barely ripe bananas, but not overly ripe. If you only have unsalted butter, just add a pinch of salt to the recipe and you'll be all set. Salted butter - again, all of my Mama and Grandmother's recipe used salted butter, so that's what we use in this recipe. Milk - we prefer whole milk, but 2% will work as well. Self-rising flour - I rarely use self-rising flour these days but I often find it in old recipes so it must have been a staple in kitchens many years ago. Let me tell you - this classic southern dessert is present at every family gathering, sometimes at our church potlucks, and occasionally Mama will make it for a birthday gift. And my grandmother was not in our life either so the only person who's ever made this recipe for me is my Mama. I never knew Aunt Jessie - she died before I was even a year old. A from-scratch no-bake recipe that is the definition of comfort food if there ever was any.Īt our family get-togethers, it is affectionately called "Aunt Jessie's Banana Pudding" because that's what everybody called my great-grandmother. This is my great-grandmother's banana pudding recipe. A recipe has been in my family for my whole life and then some. Is there a recipe in your family that's been passed down for generations? One that makes you feel all warm & fuzzy and every bite is pure comfort food? Grandma's Southern Banana Pudding Recipe is a homemade from-scratch banana pudding that has layers of crunchy vanilla wafers, perfectly fresh bananas, and the best homemade cooked vanilla pudding you've ever had the opportunity to taste! ![]()
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