Banana Pudding

Banana Pudding

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You simply cannot find a family-style restaurant in the south that doesn't serve banana pudding. for good reason—it is everything a dessert should be, plus it has the advantage of being easy.

Banana Pudding recipe - How to make Banana Pudding

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3 cups milk
2 vanilla beans , split lengthwise
3/4 cup sugar
2 tbsp plus 1 teaspoon maize flour (makai ka atta)
pinch of salt
6 large egg yolks
2 tbsp unsalted butter
12 ounces of vanilla cream wafer biscuits
5 bananas , peeled and cut into 1/4" thick roundels
1 cup heavy cream
2 tbsp icing sugar


  1. Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat.
  2. Using tongs, remove the beans from the milk.
  3. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.
  4. Whisk the sugar, cornstarch and salt in a medium bowl.
  5. Add the egg yolks and whisk well.
  6. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan.
  7. cook over medium heat, stirring constantly, until the pudding comes to a full boil.
  8. Remove from the heat and whisk in the butter until melted.
  9. Transfer to a medium bowl
  10. Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl.
  11. layer the cookies, bananas and pudding in the bowl, ending with the pudding.
  12. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
  13. Whip the cream and confectioners'' sugar in a chilled medium bowl until stiff. spread the whipped cream over the pudding.
  14. serve chilled, spooned into bowls.