May 21, 2015
Nana Banana Pudding is a super treat, and now you’ll have my secret recipe. (Click) Who doesn’t love banana pudding? I’ve made it so many ways…with Pepperidge Farm’s Chessman cookies, even Oreo’s, and different flavors in the cream filling like Grand Marnier or Framboise (raspberry liqueur) – but nothing beats my mom’s homemade cream filling, Nabisco Nilla Wafers, fresh bananas and homemade whipped cream.
Some prefer it topped with meringue – if that’s your fancy, go right ahead, but I like it best with fresh homemade whipped cream.
This cream filling is the exact one my mom used for her delicious strawberry cream pies she’d serve our family at Christmas. I use the same cream filling for this pudding and for many other desserts as well…like: éclair’s, fillings for cakes, and loaded with coconut for my coconut cream pie.
The secret to my banana pudding is I layer and assemble everything when the cream filling is hot. Most let the filling cool prior to assembling. Layering while hot allows for the flavors to intensify and meld quickly – providing a rich banana flavor in every bite.
- 6 cups whole milk (room temperature)
- 2 cups sugar
- 1 cup flour
- 6 whole extra-large eggs (room temperature)
- 1/8 teaspoon salt
- 3 teaspoons high quality real vanilla extract
- 2 cups heavy whipping cream (very cold)
- ¾ cup sugar
- 2 teaspoons high quality real vanilla extract
Assembling Banana Pudding
- 1 box Nabisco Nilla Vanilla Waffers
- 8 to 10 ripe bananas (cut right before assembling in any shape you desire)
- Cream filling
- Whipped cream
Since most people do not have a dedicated double boiler, you will have to make one – all you need is a pot, a bowl, and some water…simple as that. The reason for a double boiler is to cook on indirect heat making sure the custard filling does not curdle by cooking too fast. The water should not touch the bowl filled with the ingredients – probably an inch below the bowl.
In a stainless steel or heat-proof glass mixing bowl, add sugar, flour, salt, and room temperature eggs – whisk until the eggs are totally combined…add room temperature milk and whisk until well combined.
Place on top of double boiler pot when the water is rapidly boiling. Using a whisk or wooden spoon, stir until the cream filling thickens and coats the back of the spoon with a thick coating. Once done take off heat and add vanilla extract and stir into mixture.
STEP TWO – Assembling
Most people cool the filling and then assemble. I find it better to pour the hot cream filling over the bananas and Nilla wafers…it helps all the flavors combine faster for a richer flavor. You’ve got to try it my way.
Ladle a light layer of cream filling on the bottom of a 9” X 13” pan – top with Nabisco Nilla wafers, then bananas and plenty of cream filling…keep layering like this (probably 2 layers total) finishing with the cream filling.
Make sure you have enough cream filling on each layer – this is not the time to scrimp. However, only use a single layer of the wafers with the bananas for each layer – I once doubled up on the wafers, making it way too dry. You should have enough of everything to make a 2 to 3 layer pudding.
Top with whipped cream. Refrigerate until cold. Can be layered in wine glasses, mason jars, trifle bowls – whatever your lil’ ole heart desires…it’s all good.