Southern Banana Pudding

Banana Pudding Tornadough Alli 6

 

So I am happy to say that I have a house full of semi-well people! My son is completely over his stomach bug, woo hoo! I am so happy that as of yet I havent gotten sick. Usually I’m the first one to get sick after my kids come home with the crud. My husband on the other hand seems to be immune. That also could be because he avoids us like the plague when anyone when we are sick. Gee, I wish I could avoid everyone when they are sick, guess it comes with the territory of being Dr. Mom!

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 Do you guys have your favorite pudding? If not, here it is! This is the absolute best banana pudding I have ever tasted in my life. Probably why I keep making it. This is our second batch in a week. It is an absolute hit for everyone in our house. Do you know how much of a rarity that is?!?! I have a very picky family, no one seems to like something cohesively.

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The layers in this are absolutely to die for. You just know those cookies are going to get nice and soft and bled so well into the creaminess of the pudding and the firm texture of the layered bananas.

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Now I made my pudding in a 1.5 qt serving bowl and it allowed me to do 3 layers of the pudding. Now these would be absolutely amazing if you were to do individual sizes in say mason jars or smaller cups. The first batch I made i put them in individual tumblers for my kids and they loved that they got their own!

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Finish it off with some whipped cream and crushed vanilla wafers and you are set! I hope you guys like this Banana Pudding as much as we do. This is the only recipe I will use!

Ingredients:

2 cups milk
2/3 cup sugar
3 Tbs cornstarch
Pinch salt
1 egg
1 egg yolk
2 Tbs butter
2 tsp vanilla extract
2 large bananas, sliced
1 container whipped topping (or homemade)
Vanilla wafers

Instructions:

In sauce pan mix together your milk, sugar, cornstarch, salt, egg and egg yolk. Heat on medium until bubbly and thick. Remove from heat and stir in your butter and vanilla until butter is melted. Place in refrigerator and let cool to room temp.

Once cooled get yourself a 1 qt serving bowl/dish. On bottom of bowl layer some of the vanilla wafers and then bananas. Spoon about 1/3 of your pudding mixture over the top. Continue to layer 2 more times. Finish your layers with sliced bananas. Top with whipped topping and crushed vanilla wafers. Place in fridge at least 2-3 hours so cookies will soften up. Serve and enjoy!

View the recipe source here!

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9 thoughts on “Southern Banana Pudding

  1. From scratch is best! I make this all the time for church but have to use the powdered stuff because making it for 100 is not easy. But if I could I would make from scratch all the time:)

  2. I’ve never made my own pudding! My kids would absolutely love this. So glad to hear everyone is feeling better and you were spared. It’s not good when mom goes down for the count. Not good at all. Thanks for linking up to #SaucySaturdays.

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