Homemade Banana Pudding, rich and creamy, is poured over Nilla wafers and fresh banana slices, offering old-fashioned goodness like Grandma used to make.
Homemade Banana Pudding From Scratch
This rich and creamy banana pudding is made on the stove, where the filling is cooked using a low-and-slow method. Sure, it takes a little time and effort to make this homemade banana pudding from scratch, but it's so worth it.
You could say my Mother made real homemade pudding, the kind you cook on the stove from scratch, not out of a box. It's not hard, just takes a little more time.
I can still see my Mother standing at the stove (wearing her apron), stirring the pudding and not taking her eyes off of it.
I'm not sure if you have a special bowl to layer your Banana Pudding in, but we did, and I'm tickled to have a bowl just like my Mother had.
It just makes it a little special, and if I'm not mistaken, a little sweeter (grins)!
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WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BANANA PUDDING
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Banana Pudding, as well as similar recipe ideas you can try.
Or, you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS FOR THE BEST BANANA PUDDING
Bananas. Choose the right bananas. Use firm but not overly ripe bananas. The banana needs to be predominantly yellow with minimal black spots.
Thickening agent. This recipe calls for flour, but cornstarch can be used as an alternative to thicken stovetop pudding.
Cooking the pudding. Cook the pudding mixture over medium-high heat, stirring constantly, until it thickens. A good indicator that the pudding is thick enough is to dip a tablespoon into it and run 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.
Smooth pudding. For an extra smooth pudding, strain it through a fine-mesh sieve after cooking to remove any lumps.
Layers. To keep the first layer of vanilla wafer in place while pouring the pudding, put a little pudding in the bottom of the dish and then arrange the vanilla wafer over it to the edge of the dish. Place the bananas on top of the vanilla wafer and pour a layer of pudding over them.
Store leftovers. Store leftovers in an airtight container or cover with plastic wrap in the refrigerator for up to 3 days.
WHAT YOU NEED TO PREPARE BANANA PUDDING
Sugar
Flour
Salt
Whole eggs
Evaporated milk
Whole milk
Butter
Vanilla
Vanilla wafers
Bananas
HOW TO PREPARE BANANA PUDDING
In a large saucepan, add sugar, flour, and salt. Whisk together until thoroughly blended.
In a large bowl, beat the eggs and add all the milk. Beat again until eggs are completely incorporated into the milk.
Add the milk mixture to the flour mixture and stir until everything is well blended. With the Dutch oven on the burner, start cooking the pudding over medium heat, stirring constantly with a whisk.
After 10-15 minutes, when the pudding begins to thicken slightly, check to see if it is ready by dipping a tablespoon into 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 slightly thicken. When the pudding is somewhat thick, remove it from the burner and add the butter and vanilla, mixing well; set aside.
In a large serving bowl. Arrange a layer of vanilla wafers evenly on the bottom. On top of the vanilla wafers, arrange a layer of bananas.
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 them into the filling so that only half of the wafer is showing.
Refrigerate at least 3 hours or overnight before serving.
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
ReplyDeleteYUM! Looks like it makes lots of pudding....that's my favorite part! I LOVE that you have a bowl like your Mother's!
ReplyDeleteThank you so much for sharing Granny's recipe!
Love, Joy
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