Grandma’s Southern Banana Pudding

I decided to kick off the recipe section of my blog with this recipe because it is one of my all time favorite desert recipes. Anything that my grandma cooks, always makes me feel like I’m at home, and I can taste the love hidden underneath the decadence (and calories lol).

So I present to you guys the BEST and ONLY banana pudding recipe that you will ever need in your life. (Yes, this is an IN THE OVEN pudding. In grandma’s house, that is the only acceptable banana pudding. Period.)

What You Will Need:

  • FOR THE LAYERS:
  • 5 Bananas (sliced)
  • 1 Box Nilla Wafers
  • FOR THE PUDDING:
  • 1/3 Cup of flour
  • 1/2 Cup of sugar
  • 2 Cups of milk
  • 1/2 tsp of vanilla
  • A small “salt bae” sprinkle of salt
  • 3 egg yolks
  • SUBSTITUTION:
  • If you are currently in an emergency situation and don’t want to make the pudding from scratch (I promise my grandma won’t judge you), or don’t want to use eggs, you’ll need…
  • 1 Box Jello Vanilla Cook & Serve Pudding (this replaces everything mentioned above, besides the milk)
  • FOR THE WHIPPED TOPPING:
  • 3 egg whites
  • 1/3 Cup of sugar
  • A small “salt bae” sprinkle of salt
  • A small dash a vanilla

Cooking Instructions: Pudding

  • Preheat your oven to 350 degrees
  • (If you are using the Jello pudding mix, bypass the following steps and follow the package instructions.)
  • Now let’s prepare the pudding! You’re going to need a heat resistant mixing bowl and a pot of water or a double boiler.
  • In the bowl, mix the sugar, flour and salt. Add the already beaten egg yolks and milk.
  • Cook over boiling water for 10 minutes or until the mixture is THICKK
  • It’s very important that you KEEP STIRRING THE MIXTURE! (Yes girl, work out those arm muscles)
  • When the pudding has reached desired THICKNESS, remove from heat and add the vanilla.

Cooking Instructions: Whipped Topping

  • Using a mixer, beat 3 egg whites on high speed until you start to see soft peaks.
  • Sprinkle in the 1/3 cup of sugar gradually and continue beating until the peaks become stiffer.
  • Set this to the side, now we shall start forming the banana pudding layers! *rubs hands together mischievously*

Cooking Instructions: Assembling the Pudding!

  • First, do a happy dance because you have reached the best part of this recipe (besides the part where we MUNCH).
  • For the bananas, I prefer them to be ripe, but not quite brown yet. My grandma prefers the bananas to be firmer. So the type of bananas you use is completely up to you. Now take your bananas and slice them, not super thin, but also not too THICK.
  • To form the layers, grab your favorite baking dish, start off with a layer of wafers on the bottom. Then comes a layer of bananas. Then a layer of pudding. Depending on how much pudding you decided to make or how many layers you want, just remember the order is WAFER, BANANA, PUDDING. (Reserve some wafers for the end) Your top layer should be pudding because after you assemble the layers…
  • Evenly spread on all of your whipped topping layer.
  • Now place your masterpiece in the oven and bake for 15 minutes or until the whipped topping is browned, lightly. We don’t want an over baked whipped topping.
  • Finally, take that bad boy out of the oven, add your final wafer layer and let it cool down before serving.
Are you drooling yet?

Thanks for tuning in to this segment of Munchin’ in the Kitchen with Kadraya! If you tried out the recipe, leave a comment below and let me know how it turned out.

From Kadraya, with love.

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Published by fromkadraya

23. Brooklyn Raised. Self Proclaimed Professional Fangirl. Avid Korean-Hiphop Enthusiast. Pretty Decent Chef/ Mac and Cheese Connoisseur. Bestie Vibes.

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