Why our family loved this.
During all of my and my siblings growing up years, we always loved my mom's Banana pudding. In fact my brother Glen always insisted that she make this for him up until she was no longer able to. We loved in hot or cold and we always ate it as soon as she made it. We have very fond memories of this throughout our childhood. Connie Fowler December 2020
Old Fashion Banana Pudding
This 100% scratch old-fashioned banana pudding recipe is made with homemade vanilla pudding, ripe bananas, and Nilla Wafers. It’s EASY to assemble and SO GOOD!!
Homemade Banana Pudding Ingredients To make this banana pudding from scratch, you’ll need:
Keep the heat at medium because cranking it up will likely cause the mixture to scorch, so just take your time. It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking. I was staring into the proverbial pot that never boils, whisking it.
After the mixture boils, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. Take it off the heat and add vanilla.
In a glass measuring cup, whisk together 3 eggs and add about 1/4 cup of the hot pudding mixture to the eggs, whisking the whole time. This is called tempering eggs and if you don’t do it, you’ll literally scramble them.
Slowly pour the contents of the measuring cup into the sauce pan, whisking the entire time. Return the pan to the heat for about 2 to 4 minutes, whisking the whole time. This cooks the eggs.
In the meantime, layer Nilla wafers, topped with bananas, in an 8×8-inch or similar sized pan. Mine was 10×7 inches. Pour half the pudding over the wafers and bananas. Add another layer of wafers, bananas, and top with the remaining pudding.
Homemade Banana Pudding Ingredients To make this banana pudding from scratch, you’ll need:
- Granulated sugar
- All-purpose flour
- Salt
- 2% milk
- Vanilla extract
- Eggs
- Nilla Wafers
- Ripe bananas
Keep the heat at medium because cranking it up will likely cause the mixture to scorch, so just take your time. It took a good 15 minutes of the pot appearing to do absolutely nothing for my pudding to finally begin to barely boil because I was compulsively whisking. I was staring into the proverbial pot that never boils, whisking it.
After the mixture boils, whisk continually for the next 2 to 4 minutes, or until the pudding has thickened. Take it off the heat and add vanilla.
In a glass measuring cup, whisk together 3 eggs and add about 1/4 cup of the hot pudding mixture to the eggs, whisking the whole time. This is called tempering eggs and if you don’t do it, you’ll literally scramble them.
Slowly pour the contents of the measuring cup into the sauce pan, whisking the entire time. Return the pan to the heat for about 2 to 4 minutes, whisking the whole time. This cooks the eggs.
In the meantime, layer Nilla wafers, topped with bananas, in an 8×8-inch or similar sized pan. Mine was 10×7 inches. Pour half the pudding over the wafers and bananas. Add another layer of wafers, bananas, and top with the remaining pudding.
Gayla is the cook in our family
Gayla said that mom contributed to and I believe helped produce and publish this cookbook.
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