Every time I make banana pudding, I swear I’m never making it again. And if you don’t feel the same way, you’re not making it right. This is my grandmother’s recipe. It takes a good bit of time, but it comes out exactly what banana pudding is supposed to taste like, and it’s totally worth it once a year. Unless you’re more patient than I am – then you should make it all the time!
In case this wasn’t obvious, we are not using instant pudding. If you love a short cut, I get it, so do I. But making your own homemade vanilla pudding will make a huge difference in how the banana pudding turns out. It will take about 45 min-1 hr whisking over the stove, which I know you don’t want to hear, I’m just being honest with you!
We don’t all have a southern grandmother to teach these things and instead turn to bakeries based in NYC for banana pudding recipes?!
No ma’am.
For the sake of banana pudding, I am more than willing to share my Mamaw’s banana pudding recipe with you.
Mamaw’s Banana Pudding
Ingredients
- 4 egg yolks beaten
- 4 cups whole milk
- ¾ cup sugar
- 3 heaping T of flour
- Vanilla
- 4 T butter
- 3 bananas
- Vanilla Wafers
- Pinch of Salt
Instructions
- In a mixing bowl, beat egg yolks, add the 4 cups of milk
- In the same bowl, add in the sugar and flour, sifted.
- In a pan over low heat, slowly all of these together and cook until thick (about 45 minutes-1 hr)
- Once thickened and pudding texture achieved, add butter and vanilla
- In a deep dish bowl or parfait dish, layer pudding with bananas and vanilla wafers
- You can use the egg whites to make a meringue to top the pudding if you’d like, but I don’t love meringue.
This is a great recipe. Not too sweet and nice and creamy.