Recipe by Pat
"I can't stand those instant banana puddings. This one is old and authentic!"
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vanilla wafer crumbs
bananas, sliced into 1/4 inch slices
1 1/2 cups
This is the best homemade pudding my husband and I have ever tasted...but please reduce your sugar...I find 1/2 c. sugar to 2 c. whole milk provides just the perfect backdrop for the eggs and vanilla extract to show off their flavors. Oh my goodness, it is really that good!!! My husband and I also think the dish could use more pudding, so next time we will increase milk to 3 c., and adjust sugar accordingly.
Pudding had no banana flavor at all. It just taste like cornstarch. I think a recipe using flower would be better. also you should use banana extract.
Yum!! I usually use the recipe on the vanilla wafer box, but, I didn't have the wafers, yet, so...
I doubled the recipe (because I like extra...I'll share that in a minute). I added about 1/2 tsp salt. I cut back on the sugar to 3/4 cup (1.5 cup for double recipe). Cooked on med.hi. heat in a double boiler until it thickened, (be patient and make sure to cook at high enough heat, but not too high).
When done, I poured 1/2 of pudding into a bowl and added the vanilla (2 tsp) and chill before making the banana pudding, hot pudding has always made my wafers mushy. The other half of the pudding stayed in the double boiler on low heat and got a good dollop of semi-sweet chocolate chips, they melt quickly and VOILA! Delicious chocolate pudding!! Since this is a sweet pudding, even with the sugar cut back, bittersweet chocolate chips (or cocoa powder) would be good. I'll put this one in my recipe file, hopefully my family will carry on the YUMMM. ;-)
If i can be honest a moment, this is by far the best rendition of banana pudding yet. I give u 2 thumbs up w/5 stars...very good recipe. You're taking me back when things were just plain and sweet.
I thought heaven had felled in my mouth when i made this pudding.iI was so good but i did change it a little.I didn't used the 2 c of whole milk.I used 1 c carnation milk 3/4 c of 2%milk and the rest in heavy cream to measure 2 c of milk.I did as other reviewer suggested in decreasing the sugar.I used 3/4 instead of 1 1/2 c of sugar.I believe i cooked the pudding on medium for the 1st 5 min and then decrease the temp to low for the rest of the 10 min whisking frequently in the 15 minutes.Adding cornstarch at the end to thickened it up.And then however i let the pudding refrigerate for 1hr 30 min.Once it firmed up i took it out of the frig. Layer my pan with vanilla waffer add the banana in then the pudding.And i continue that untill it reach the top, i didn't do a meringue topping i just place crushed vanilla waffer on top.This was my first attempt at making an homeade banana pudding becasuse i always opted for the easy instant jello way out.But i'm through with instant pudding mix this will be my one and only banana pudding recipe.Thanks a million for such a delish pudding.Yummy Yummy
Very good pudding, but cut the sugar to 3/4 cup. I like to dip the bananas in lemon juice and sprinkle with cinnamon and nutmeg. And the last change is to the meringue, I use 2/3 cup sugar, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
This is how my Granny made it....I only changed a couple of things. I used all the sugar-I have a BIG sweet tooth-But as my grandma used to do it instead of meringue I put one more layer of Nilla Wafers on top and served it warm. I also used Mini Nilla Wafers so my children could enjoy it-They bounced off the walls for hours! I will definately make this one again.
I'm glad to see I'm not the only one who is a "pudding snob"- I can not stand instant pudding, and prefer to not eat the boxed stuff at all. I agree it's a good idea to cut back on the sugar and throw in a pinch of salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Banana Pudding Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 115
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