Southern Banana Pudding
Southern Banana Pudding – or is it? I ask the question “Or is it?”, because this next recipe, well, I guess it isn’t truly Southern. It is and it isn’t. The Nanner Pudding part – totally Southern. The whipped cream part? Not so much. Traditional Southern Banana Pudding has a meringue topping. Now, don’t get me wrong. I love some meringue topping. It’s just that my family loves the whipped cream topping just a bit more. And that’s what’s great about baking and being a grown-up. You can make food however you like it and no one can tell you otherwise!
Meringue or Whipped Cream?
3 tbsp. salted butter
2 tsp. tsp. vanilla extract)
4-5 bananas, peeled and sliced
Half a box of vanilla wafers, about 50
For the whipped topping:
In a medium sauce pan, whisk together the milk, sugar, cornstarch, egg, and egg yolk. Once well-combined, place the pan over medium-high heat. Making this custard takes a bit of patience. You are stirring and stirring and then all of a sudden, blamm-o, it starts getting thick on ya. So that’s why you gotta stick with it while you’re making it. Whisk often to prevent lumps from forming. Cook until thick and bubbling. Remove the pan from the heat and add the butter, vanilla extract and whisk until butter is completely melted.
Cooked Homemade Southern Banana Pudding
- 2 cups milk 2% or higher
- ⅔ cups sugar
- 3 tbsp cornstarch
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 3 tbsp salted butter
- 4-5 bananas peeled and sliced
- 50 vanilla wafers (about half a box)
- 1 cup heavy cream
- 3 tbsp powdered sugar
- ¼ tsp vanilla extract
- In a medium saucepan, whisk together the milk, sugar, cornstarch, egg, and egg yolk.
- Once well-combined, place the pan over medium-heat.
- Whisk often to prevent lumps from forming.
- Making this custard takes a bit of patience. You are stirring and stirring and then all of a sudden, blamm-o, it starts getting thick on ya. So that's why you gotta stick with it while you're making it.
- Cook until thick and bubbly.
- Remove the pan from the heat and add the butter and banana extract (or vanilla extract) and whisk until completely melted.
- In an 8-inch (2 quart) baking dish, place a layer of bananas, then top that with a layer of vanilla wafers.
- Pour 1/2 of the custard over the wafers and spread to the edges.
- Repeat this process once more.
- Cover with plastic wrap and chill for at least four hours.
- For the whipped topping:
- Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.