Banana Pudding from scratch is the best way to enjoy this southern classic recipe.

Every once in a while a recipe really stumps me. Today I’m talking about a southern classic, banana pudding made from scratch. This just happens to be in my husband’s top 3 favorite desserts ever. I personally don’t care for bananas but I’ve wanted to make him this dessert for a while.

He wanted it from scratch with absolutely no pudding mixes involved. Friday I brought out all the ingredients and started following my grandmother’s banana pudding recipe from her cookbook. To no avail, I didn’t cook the pudding long enough and it just turned out to be a big watery mess.

Thank goodness for mothers.

Mine just happened to arrive Friday night and I immediately told her I would need help making banana pudding from scratch the next day. She had no choice except to say yes because I wouldn’t let her leave my house until I accomplished it.

I was in charge of pouring in the ingredients and taking care of the egg whites. Her task was to man the pot until we had a good thick pudding. It’s been way too long since I’ve seen my mom in the kitchen cooking (which is her favorite). Most of my readers know that my mom suffers from a pesky little tumor located in her brain. Almost two years ago she suffered a major stroke that has left her with paralysis on her right side. Cooking and gardening was a passion of hers and it was all taken away within minutes.

Seeing her stirring away at the pudding and giving me orders, made me feel like I was 5 years old again with my mom at my side telling me how to cook.

IT WAS THE BEST FEELING EVER. Don’t worry I documented it too with video.

This banana pudding from scratch recipe will always be a special memory for me and I can’t wait to teach my daughter how to make homemade pudding when the time comes.

ENJOY ~ Meagan

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Banana Pudding from Scratch

Yield: 4+ mason jar servings

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Ingredients

• 2 cups milk
• 2 1/2 tablespoons cornstarch
• 1/3 cup plus 1/4 cup sugar, divided
• 1/4 teaspoon salt
• 3 egg yolks, beaten
• 2 egg whites
• 1 teaspoon vanilla
• 4 drops yellow food coloring
• 1 tablespoon crushed vanilla wafers
• 28 whole vanilla wafers
• 2 bananas, sliced
• 2 cups heavy cream
• 1/4 cup sugar
• splash of vanilla

Instructions

In a large sauce pan add milk, cornstarch, 1/3 cup sugar and salt.  Bring to a boil and then stir in the egg yolks.  Cook on medium heat for 15 to 20 minutes until the mixture is thick.  Stir occasionally to make sure it doesn’t stick.  Remove from heat when thickened.

Beat egg whites in a large mixture until soft peaks start to form.  Stir in vanilla and food coloring and beat until well mixed.

Fold in the egg white mixture into the pudding and place in a large bowl to chill in the refrigerator for 30 minutes.

Place 7 vanilla wafers in the bottom of each small mason jar.  Add a couple spoonfuls of the pudding and then top with a few slices of banana.  Add another spoonful of pudding and place back in refrigerator until ready to serve.

Whipped Cream

Beat all the ingredients in a large mixer for about 5 minutes or until light and fluffy.  Place a spoonful on top of banana pudding and top with a couple of crushed vanilla wafers.

 

 

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