I have finally created a banana pudding recipe that can compete with someone’s grandma or auntie. After years of failed pudding attempts I gave up on creating or finding a banana pudding recipe that reminded me of the one I loved so much during my childhood but, this one is it. It’s brought back all of my childhood nostalgia surrounding holiday’s at the dessert table. I’m excited to share this recipe with you, it’s been one of the toughest recipes from the women in my family for me to duplicate and while it’s not the same it can certainly hang with theirs and certainly deserves a seat at this years holiday gatherings.
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Classic Banana Pudding
Instructions
In a medium sauce pan briskly whisk together your first 6 ingredients until well combined. Turn on a medium-low heat and cook for 10 minutes while constantly stirring your pudding.
Stir in mashed bananas, lemon juice, and salt. Cook for additional 5 minutes. Remove from pudding and let cool for 5 minutes.
While pudding is cooling layer your wafers round side up at the bottom of your dish (I used a medium bowl) top cookies with sliced bananas and spoon pudding on top. Repeat this layering process until dish is at capacity.
Top crushed wafers and refrigerate for 2-3 hours or until chilled. Top individual serving with whipped cream and enjoy!
Recipe Notes
Making pudding from scratch is a lot like making a roux for gumbo, you have to constantly stir or it will burn.
Once pudding is burned you will need to start over from the beginning.
You can substitute whole milk with 2 cans of canned evaporated milk. Substituting whole milk with non-dairy milk is fine however, I have not personally tested these dairy free milks so I can not guarantee the same results.
