Hey ya’ll, GOODe Ole Boy here!
A while back I introduced you to my momma. Well, at least her cookin’ anyways. You remember them crescent rolls? Or hows about them pecan rolls? Yuppers folks, that lady can cook! Today I’m going to share with you another secret from her kitchen It’s a secret that unlocks alot of happiness from my childhood. I can remember many holiday dinners and Sunday lunches where everyone raced to devour their meal just so they could be sure to get a spoonful of her home made banana pudding before it was gone.
One of my older brothers will even call mom before he comes over for a visit. That’s code for “Be sure and make some of that banana puddin’ for me!” Of course I won’t mention any names (DOUG), but he usually gets his way…
- ⅔ cup sugar
- ½ tsp salt
- 2½ tbsp corn starch
- 1 tbsp all purpose flour
- ½ envelope flavorless gelatin
- 3 cups whole milk
- 3 egg yolks, slightly beaten
- 1 tbsp butter
- 1½ tsp vanilla
- 3-4 sliced bananas
- 1 box vanilla wafers (crushed)
- Place sugar, salt, corn starch, flour and gelatin in a large pot over high heat and gradually stir in milk.
- Bring mixture to a boil and continue to boil for one minute, constantly stirring then remove from heat
- In a small bowl slowly ladle mixture into your beaten eggs while whisking until eggs are tempered. (Do this very slowly as you do NOT want to cook your egg yolks before they reach the pot)
- Stir your tempered egg mix into the pot and bring back to a boil for one more minute.
- Remove from heat and blend in butter and vanilla
- Let pudding cool
- Stir bananas into pudding
- In a bowl or small trifle alternate a layer of pudding and a layer of crushed vanilla wafers until full
- Let pudding set in refrigerator for at least 2 hours before enjoying, best served after refrigerated overnight and topped with fresh banana slices.
I learned a few things about this recipe as I was making it today:
1. When you bring your mix to a boil you GOTTA keep stirring it as to not burn it on the bottom of the pot.
2. Be careful not to let your mix boil over. Use a wooden spoon to stir while boiling.
3. No matter what, DO NOT LICK THE HOT SPOON!!!
Wanna know somethin’ else I learned today? My momma got her banana pudding recipe from some lady named Betty. Betty Crocker, that is. The only difference between momma’s recipe and Betty’s is momma adding the gelatin into the mix. Why does she do this, you ask? Well, I did too. What momma says is that banana ANYTHING looks awesome the first day you make it. (and ours never made it past the first day) The second day after being in the fridge, however, you will see a watery pool on top of your puddin’. That’s because the moisture from the pudding tends to rise out of the mix when it sits in the fridge for a long period of time. Adding the small amount of gelatin holds the water molecules in place in the pudding. Wow, my momma ain’t just a GOODe cook, she’s part molecular scientist too!!!
Now I gotta admit, I’m not a patient person, so I tend to dive right into the pudding when it’s set. So technically it’s pudding with bananas in it when I eat it. But if one was to cover their pudding and let it sit in the fridge overnight, the banana flavor seeps into every bit of the pudding, including the vanilla wafers and then it truly becomes BANANA pudding. (He says while still licking the hot spoon)
I hope y’all enjoy this recipe. I always did while growing up. I gotta go now, I think I just heard my brother pull in the driveway…
Puddie aka GOODe Ole Boy
God Fearin', Kid Rearin', Beer Drinkin', Guitar Playin', Momma Lovin' Redneck livin' in the sticks of Indiana and blogging over at GOODeOleBoy.com. Come on over for a visit, but make sure ya bring yer sense of humor!