Southern Banana Pudding - The Creole Flamingo

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Southern Banana Pudding

Kicking off summer with a series of yummy recipes! A favorite summer dessert is no other than banana pudding. I love me some good homemade banana pudding, how about you? Banana pudding is one of those summer desserts that cools you off, it’s sweet, creamy, the vanilla wafers and bananas OH MY! I get excited every time I think about it, LOL. For some reason banana pudding brings you back to your childhood. When a family member made it for dessert at one of the family get togethers. Somebody in the family would have the best banana pudding. They would make sure to have it at every family get together, too. Wrapped up in a large tin foil pan and nobody could touch it until after dinner. But, the reward was eating it and letting it melt in your mouth. I loved it! Did you have someone like that in your family?
I learned a simple way to make banana pudding from my step-mom, Kathleen. She’s like my second mother or bonus mom. Love her much and she spoils me! But, I learned a lot from her especially cooking…love her even more for that. Some years ago, we were on the phone talking and she gave me this recipe. I learned how to make this southern banana pudding some years ago. It so easy and fun to make this delicious banana pudding. It really isn’t that much to it, ya know.
Here goes the Banana Pudding! Using instant pudding for this recipe is perfectly fine, because that’s what I used. Jell-O banana cream pudding worked out the best. My secret ingredient is….using sweetened condensed milk! Ya’ll I promise it will give this banana pudding a sweet and creamy taste with the pudding. Almost every dessert in the south is sweet and creamy. Heavenly!
The best pan to use is either a 9×13 inch casserole dish or a 9×13 inch aluminum pan. Layer the vanilla wafers on the bottom and around the side of your pan or casserole dish. Add pudding filling, then layer with bananas. Continue to layer with vanilla wafers, bananas and pudding filling until you reach the top.
A tip is not to use over ripe bananas. Matter of fact, it’s best to use the ripe bananas right away when you get them from the grocery store. The banana pudding can be refrigerated for a week (if there is any left after the first day). So, you don’t want to have over ripe, brown bananas leftover in your banana pudding.
Top it off with that whip cream and add crumbles of vanilla wafers on top as well. Refrigerate 30 minutes before serving. This allows the pudding to set in with the vanilla wafers and bananas. A yummy banana pudding is my favorite summer dessert over ice cream. I’m probably being a little biased about that…I love ice cream too. When I want to make a summer dessert from scratch – then it is definitely this southern banana pudding. Hubby approved!
I would love to know what your favorite summer dessert is. Do tell, and please share your favorite summer dessert in the comments.
Also, you can find me and like my page on Facebook at The Creole Flamingo (www.facebook.com/thecreoleflamingo).
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Happy Eating!
Vanessa, the creole flamingo

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Print Recipe
Southern Banana Pudding
Quick and easy southern style banana pudding that is a perfect summer dessert.
Course
Desserts
Cuisine Desserts
Cook Time 40 minutes
Servings
Ingredients
Course Desserts
Cuisine Desserts
Cook Time 40 minutes
Servings
Ingredients
Recipe Notes

Add pudding in a mixing bowl. Combine sweetened condensed milk, whole milk and pure vanilla extract to pudding. Using a whisk to mix pudding for 10-minutes. Pudding will start to thicken. Set aside. Using a 9x13 inch casserole dish or aluminum pan, place vanilla wafers on the bottom and around casserole dish or pan. Peel and slice bananas, place on top of vanilla wafers. Spread pudding mixture over bananas and vanilla wafers. Repeat with vanilla wafers and slice bananas. Spread pudding on top. Repeat with vanilla wafers, bananas and pudding until you reach the top of casserole dish or pan. Spread the whip cream on top of pudding.

Cover casserole dish or aluminum pan. Refrigerate for 30-40 minutes to allow pudding to settle. Top pudding with crumbled vanilla wafers. Serves 6-10 people. Double recipe to serve more than  10 people.



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