Homemade Banana Pudding
1 1/2 cups sugar
4 tablespoons Flour
1/4 teaspoon salt
4 eggs
1 can evaporated milk (12 oz.)
4 cups whole milk
4 tablespoons butter
2 teaspoons vanilla
1 12 oz box vanilla wafers
6 bananas, sliced
In a large dutch oven add sugar, flour, and salt. Whisk together until completely blended. In a large bowl beat eggs and add all the milk. Beat again until eggs are completely incorporated with the milk. Add milk mixture to the flour mixture and stir until all is blended. With the dutch oven on the burner, start cooking the pudding on medium heat stirring with a whisk constantly. After 10-15 minutes and the pudding begins to thicken slightly, check to see if it is ready by dipping a tablespoon in it and running your finger down the back of it. If it leaves a clean strip, it is ready. If the pudding runs together after you run your finger down the back of the spoon, it needs to cook a little longer. It does not take long to cook and you do not want the pudding to boil. You just want it to be slightly thicken. When the pudding is slightly thick, set it off the burner and add the butter and vanilla and mix well; set aside. In a large serving bowl. Arrange a layer of bananas evenly in the bottom. On top of the bananas , arrange a layer of vanilla wafers. Pour a third of the pudding mixture over the bananas and vanilla wafers. Repeat the layers two more times. Arrange another layer of vanilla wafers evenly on top of the pudding mixture. Also, arrange vanilla wafers around the edge, pushing into the filling so only 1/2 the wafer is showing. Refrigerate at least 3 hour or overnight before serving.
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This is one of my favorite desserts. I discovered it a Pappadeaux's restaurant and have made it often at home. When in a time crunch, I use the Kozy Shack banana pudding in the fridge section. Not quite like homemade, but will do in a pinch! Love our bowl!
ReplyDeleteoh how I do love real banana pudding!! thanks so much for sharing your recipe, I can almost taste it now!!!
ReplyDeleteI love banana pudding like this. I have to agree - those cooked puddings are always the best. I love making a microwave choco pudding cause I can eat it soon...and warm. =) Thanks for sharing. MMM!
ReplyDeleteIs that one cup of sugar? It just says 1sugar....I grew up on my grandma making this, it is awesome!
ReplyDeleteTammy ~ sorry about that...I went in a changed the margins and I might have dropped off the measurement. It is suppose to be 1 1/2 cups of sugar. thanks for letting me know.
ReplyDeleteHomemade pudding is so much better, and I think those aprons are making a real come back because I keep seeing them in stores and all over the Internet. Pretty bowls. Thanks for linking your mom's banana pudding with Vintage Recipe Thursday.
ReplyDeleteShould I use a small can or a large can of evaporated milk?
ReplyDeleteCan I use 2% milk instead of whole milk?
ReplyDeleteHi Danyelle ~ Yes...you can use 2% Milk! Sometimes I use it myself :)
DeleteHi I loved your recipe and the flavor was awesome! The only thing I had trouble with was the pudding being runny with only 4 tablespoons flour I had to almost double the amount of flour and add another half box of wafers
ReplyDeleteHi I loved your recipe and the flavor was awesome! The only thing I had trouble with was the pudding being runny with only 4 tablespoons flour I had to almost double the amount of flour and add another half box of wafers
ReplyDelete