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)
- Preheat oven to 350°
- In a saucepan on medium heat, combine the flour, sugar and salt
- 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.
- Have a medium bowl set to the side and whisk the egg yolks.
- 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.
- Cook over low heat and add the butter & vanilla extract.
- 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.
- 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.
- Bake for about 10-20 minutes.
- Take out and decorate top with more wafers, or whipped cream.
- Devour the dessert.
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