Cooktop Cove: Layer banana slices on top of vanilla wafers for the easiest Southern dessert
By Audrey Michels
Dessert can be tricky. There’s a fine line between a classic and a bore. So, the next time you’re thinking of bringing cookies or brownies to the potluck or family dinner, try this recipe instead. It’s lusciously crowd-pleasing and unique in that unlike the classic pudding, this recipe uses no artificial banana flavor or pudding mix. Plus, it keeps remarkably well in the fridge so leftovers won’t go to waste!
If you’re feeling particularly fancy, you can top the pudding with some homemade whipped cream or a drizzle of caramel sauce or toffee bits, but the bare bones of this recipe are enough to impress almost any crowd!
Southern banana pudding
8
10 minutes
10 minutes
20 minutes
4 tablespoons all-purpose flour
1 ½ cups sugar
Pinch salt
3 large egg yolks
3 cups whole milk
1 teaspoon vanilla extract
About 40-45 vanilla wafers
6 bananas, sliced
In a large, heavy-bottomed saucepan, combine the flour, sugar and salt.
In a separate bowl, beat together the egg yolks and milk.
Add the wet ingredients to the dry and place over a medium heat, stirring constantly until the mixture becomes thick and smooth.
Remove from the heat and add the vanilla. Stir.
In a 13-by-9-by-2-inch Pyrex baking dish, lay out an even layer of vanilla wafers, followed by an even layer of banana slices, followed by about one-third of the pudding. Repeat with the remaining ingredients, ending with a layer of the wafers. Store in the fridge until ready to serve.
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