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This classic banana pudding brings me back to lazy Sundays at grandma’s, when she’d fill a big glass bowl with this cozy treat. Whipped up the old-school way, it’s got dreamy vanilla custard with layers of crunchy wafers and sweet spotty bananas. The real magic shows up after chilling all night, when the cookies turn soft and the flavors come together in a way that feels like a warm hug from your childhood.
The first batch I shared with my folks, Dad said it tasted just like the one his mom used to make. It’s now my stand-by sweet for holidays and potlucks—there’s never any left behind!
Essential Must-Haves
- Butter: Just a bit makes the custard richer
- Pure vanilla: Go for real extract—trust me, it matters
- Sugar: Regular granulated is all you need
- Ripe bananas: Best when they’re yellow and dotted with brown
- Salt: Just a pinch to brighten up the taste
- Fresh eggs: Helps the custard set just right
- Whole milk: Gives your pudding body
- All-purpose flour: Thickens the mix
- Nilla wafers: Seriously, nothing else works the same
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Unforgettable Pudding Routine
- Layer Love:
- Start with vanilla wafers in your dish, then a layer of sliced bananas, and pour over some of that warm pudding. Keep stacking until you finish with pudding on top. It’s all about those neat layers.
- After-heat Vanilla:
- Once you’ve pulled the pot off the stove, mix in your vanilla. Let the pudding sit for about 15 minutes—give it a stir now and then and take in that incredible smell.
- Smooth Start:
- In your sturdiest pan, whisk flour, sugar, and salt. Slowly add milk and keep whisking to make things smooth. Warm it over medium heat while stirring — don’t wander off. When it bubbles and thickens, you’re set.
- Gentle Egg Blend:
- Lightly whisk your eggs in a bowl, then slowly add a bit of hot custard so they don’t cook too fast. Once they’re warm, pour it all back in the pot to finish cooking together.
My first go at this, I ended up with scrambled eggs because I tried to rush blending the eggs in—lesson learned! Now I slow down like Grandma did when she let me stir, telling me about Great-Grandma’s banana pudding adventures.
Showing It Off
I love using Grandma’s old clear bowl—those pretty stripes of pudding, banana, and wafer look awesome. For big crews, I make it in a big dish and tuck in extra banana slices up top last minute. Sometimes I’ll throw on crushed wafers or even fresh whipped cream just for fun. At big family picnics, I pack little jars with single servings—everyone loves having their own scoop.
Fun Tweaks
I’ve switched it up lots of times—graham crackers swap in for wafers and taste great. My sister likes it better with an extra pile of whipped cream on top. Fancy mood? Use a trifle bowl and make it super tall. My nephew can’t eat bananas, so I just leave them out—it’s still totally good with just vanilla pudding and cookies!
Stay Fresh Tips
Keep this treat in the fridge, tightly wrapped. It’ll be tasty for around four days, though bananas can brown a bit. That’s why I hold off adding the last banana layer till the very end. And if you want those wafers super crisp, don’t toss the last crumbs on until you’re about to serve.
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This isn’t just a dessert at our house—it’s kind of a family tradition. Every time I make it, I think of all of us who stood around stirring pudding, sharing stories. Sure, you could grab instant, but honestly, there’s something special about making it the old-fashioned way. Taking that little bit of extra time brings people together. Sometimes, the classic way really does win.
Recipe FAQs
- → Can this be made in advance?
- Absolutely! It's even better after resting in the fridge overnight.
- → What’s the purpose of tempering the eggs?
- It stops the eggs from cooking too fast and turning into scrambled bits when combined with the hot pudding.
- → Can store-bought instant pudding replace homemade?
- You can, but making it from scratch gives a richer flavor and better texture.
- → How do you keep the bananas fresh-looking?
- Make sure every slice of banana is buried under the pudding to stop them from turning brown.
- → How long will it last?
- It's best fresh, but you can enjoy it for 2-3 days if kept covered in the fridge.