Yes…another Thanksgiving post.

I was born and raised in the South and in the South we love banana pudding! I mainly make this around my dad’s birthday because it’s his absolute favorite dessert, however I am making it this Thanksgiving as well.

Some people make this from scratch and some use Jell-O Instant Pudding.  To make the instant pudding is easier and tasty but making it from scratch is utterly delicious!

• 4-5 medium bananas (sliced)
• 1 box of vanilla wafers
• 4 egg yolks
• 3/4 cup sugar
• 2-3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract 
• 1 cup whole milk
• 1 can sweetened condensed milk
• 1 tablespoon butter (use grass-fed butter it’s literally the only kind I use while baking)

1. Preheat oven to 350°
2. In a saucepan on medium heat, combine the flour, sugar and salt
3. After a minute or two add the milk and sweetened condensed milk (stirring constantly) until thickened. Bring to a boil for one minute then remove from heat.
4. Have a medium bowl set to the side and whisk the egg yolks.
5. Pour a bit of the custard mixture in with the egg yolks (continuously whisking). Pour this mixture back in with the custard mixture and return to saucepan.
6. Cook over low heat and add the butter & vanilla extract.
7. I used a casserole dish and started to layer my dessert.  I actually made a crust using crushed vanilla wafers and melted butter pressed to the bottom of the casserole dish and then put in the oven for about 5-10 minutes.  Then I take it out the oven and let it cool while I cut my bananas and begin to assemble my dessert. Sliced bananas, crushed vanilla wafers, custard…repeat.
8. Some people use the leftover egg whites to make a meringue. I don’t like meringue on my banana pudding so I leave it out.
9. Bake for about 10-20 minutes.
10. Take out and decorate top with more wafers, or whipped cream.
11. Devour the dessert.