Ah yes! Old-Fashioned Banana Pudding is a classic Southern dessert—creamy, sweet, and nostalgic with layers of bananas and vanilla wafers. Here’s a traditional recipe:
Ingredients (Serves 6–8)
- 1 box (3.4 oz) instant vanilla pudding mix or 1/2 cup sugar if making from scratch
- 2 cups cold milk
- 1 can (14 oz) sweetened condensed milk (optional for extra richness)
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream (or 1 cup if using sweetened condensed milk)
- 4–5 ripe bananas, sliced
- 1 box (11 oz) vanilla wafers
Instructions
1. Make the pudding
- Quick version: In a bowl, whisk together pudding mix and cold milk until smooth.
- Extra creamy version: Mix pudding with condensed milk and vanilla extract for richer flavor.
2. Whip the cream
- In a separate bowl, whip heavy cream to soft peaks.
- Gently fold whipped cream into the pudding to make it light and fluffy.
3. Layer the dessert
- In a large dish (like a 9×13 pan or trifle bowl), start with a layer of vanilla wafers.
- Add a layer of banana slices, then pudding mixture.
- Repeat layers until all ingredients are used, finishing with a pudding layer on top.
- Optionally, place a few wafers or banana slices on top for decoration.
4. Chill
- Cover and refrigerate at least 4 hours (overnight is best).
- This allows the wafers to soften slightly and the flavors to meld.
Tips
- Use ripe but firm bananas so they don’t get mushy.
- For extra flavor, sprinkle a little cinnamon or nutmeg between layers.
- Leftovers keep well in the fridge for 2–3 days.
If you want, I can give a cooked custard version that tastes more like the classic diner-style banana pudding, with a rich, creamy custard instead of instant pudding.
Do you want me to do that version too?