My mom made the best banana pudding. It was creamy— not goopy and gloppy like some I’ve had. I could eat bowls and bowls of it. However, I’m not a fan of bananas. Actually, they’re my least favorite food. So, I’d pick them out. Or, mom being mom, she’d make me a container without the bananas.
I’ve never tried to make her pudding, but I finally gave it a shot, and it turned out great. I left out the bananas (hence the title of the post), but add them if you’d like.
Here’s the recipe. It’s super easy and fast.
What you’ll need:
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (2% or whole)
1 box vanilla wafers (I used 1 box and 1/2 of another, because I love vanilla wafers)
1 teaspoon Vanilla extract
1 tablespoon butter
4 large egg yolks
Line the bottom of a 9 x 9-inch pan or casserole dish with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl, and mix well. Set aside.
Beat the egg yolks and add to a heavy saucepan. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil, and when the mixture begins to thicken, add the butter, continuing to stir. Keep stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat.
Pour a layer pudding over the layer of wafers. Put down another layer of vanilla wafers and add more pudding. Repeat layers until ending with a layer of pudding. If you want to add bananas, put them on top of each layer of wafers.