Are you ready to dive into a creamy, dreamy dessert that's as comforting as a warm hug? Then get ready to make Hattie B's Banana Pudding, a recipe passed down through generations and guaranteed to become a family favorite. This isn't just banana pudding; it's a taste of Southern hospitality, a sweet symphony of vanilla wafers, creamy custard, and perfectly ripe bananas. It's easy enough for a weeknight treat and impressive enough for any special occasion. Get ready for the best homemade cooking experience!
Ingredients:
This recipe yields a delicious 9x13 inch dish, perfect for sharing (or not!).
For the Custard:
- 4 large eggs
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 1 teaspoon vanilla extract
For the Pudding:
- 2 sleeves (about 36) vanilla wafers
- 6-8 ripe but firm bananas, sliced
- 1 cup heavy cream, whipped (you can use a store-bought version for convenience)
Instructions:
Making the Custard:
- Whisk it up: In a large bowl, whisk together the eggs, sugar, cornstarch, and salt until well combined. This ensures a smooth custard without lumps.
- Scald the milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer around the edges. Don't let it boil!
- Temper the eggs: Slowly pour about 1 cup of the hot milk into the egg mixture, whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot milk.
- Combine and cook: Pour the tempered egg mixture into the remaining milk in the saucepan. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
- Flavor boost: Remove from heat and stir in the vanilla extract.
Assembling the Banana Pudding:
- Layer it up: In your 9x13 inch dish, layer half of the vanilla wafers.
- Banana bliss: Arrange half of the sliced bananas over the wafers.
- Custard dream: Pour half of the warm custard over the bananas.
- Repeat: Repeat layers with the remaining wafers, bananas, and custard.
- Whipped cream finale: Spread the whipped cream evenly over the top layer.
- Chill it out: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set. This is where the magic really happens!
Tips for the Best Banana Pudding:
- Room temperature eggs: Using room temperature eggs helps them incorporate better into the custard, resulting in a smoother texture.
- Don't overcook the custard: Overcooked custard can become grainy. Stir constantly and remove from heat as soon as it thickens.
- Use ripe bananas: Ripe bananas are essential for the best flavor and sweetness. Slightly overripe bananas are even better!
- Get creative with toppings: Feel free to add a sprinkle of cinnamon, nutmeg, or even chocolate shavings on top for an extra touch.
Variations:
- Chocolate Banana Pudding: Use chocolate wafers instead of vanilla wafers for a decadent twist.
- Nilla Wafers: Substitute Nilla wafers for vanilla wafers, another classic combination.
- Coconut Banana Pudding: Add shredded coconut to the custard for a tropical flair.
Nutritional Information (per serving, approximate):
This is a ballpark figure and may vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Sugar: Approximately 35-40g
This delicious banana pudding recipe is perfect for satisfying your sweet tooth. It’s a fantastic dessert for potlucks, family gatherings, or simply a delightful treat to enjoy on your own. Enjoy this taste of Southern comfort!