We affectionately call this 'Nana’s Sweet Dream.' It's the ultimate comfort dessert, and I’m always asked to make a double batch!

Banana pudding is a classic Southern dessert that has found its way into the hearts and homes of many across the country. This creamy, comforting dish is a delightful blend of rich vanilla pudding, ripe bananas, and crisp vanilla wafers. It's a nostalgic treat that evokes memories of family gatherings and potlucks. Whether you're looking to impress guests at a dinner party or simply craving a taste of home, banana pudding is a versatile dessert that never disappoints.

Banana pudding is a versatile dessert that pairs well with a variety of dishes. For a Southern-themed meal, consider serving it after a hearty main course like fried chicken or barbecue ribs. It also complements lighter fare such as grilled fish or a fresh summer salad. For a touch of elegance, serve banana pudding in individual parfait glasses and garnish with a sprig of mint or a dusting of cocoa powder.

Servings: 8

3 cups whole milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
2 teaspoons vanilla extract
4 ripe bananas, sliced
1 box vanilla wafers (about 12 ounces)
Whipped cream or meringue for topping (optional)

In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 10 minutes.

Remove from heat. In a small bowl, lightly beat the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks.

Return the yolk mixture to the saucepan, whisking constantly. Cook for an additional 2 minutes, then remove from heat and stir in the vanilla extract.

Layer the bottom of a 2-quart baking dish with vanilla wafers. Top with a layer of sliced bananas, then pour a portion of the pudding over the bananas. Repeat the layers, ending with a layer of pudding.

Optional: If using meringue, beat the egg whites until stiff peaks form, then spread over the top of the pudding. Bake in a preheated 350°F oven for 10-12 minutes, or until the meringue is lightly browned.

Chill the pudding in the refrigerator for at least 2 hours before serving. Top with whipped cream if desired.

For a tropical twist, try adding a layer of crushed pineapple between the bananas and pudding. You can also experiment with different types of cookies, such as shortbread or graham crackers, for a unique texture. If you're looking for a healthier option, substitute the whole milk with almond or oat milk and use a natural sweetener like honey or maple syrup instead of sugar. For a richer flavor, consider adding a splash of rum or bourbon to the pudding mixture.