No Bake Banana Pudding Recipe
Banana pudding is a classic Southern dessert featuring layers of creamy homemade vanilla pudding, sliced bananas, and crunchy vanilla wafer cookies. It’s easy, comforting, and perfect for family gatherings or casual dinners.
Where Did Banana Pudding Originate?
Banana pudding originated in the United States during the late 1800s. Recipes started appearing widely in American cookbooks by the early 1900s, and it soon became a beloved dessert across the South.
Why Is It So Popular in the South?
Banana pudding became popular in the South due to its simple ingredients and ease of preparation. It was especially convenient for home cooks to prepare quickly for large gatherings, family reunions, and church events, making it a staple dessert in Southern culture.
What Is a Dish Similar to Banana Pudding?
English trifle is similar to banana pudding. Both desserts involve layering creamy custard, cookies or cake, and fruit. However, trifles typically include sponge cake and various fruits, while banana pudding specifically uses bananas and vanilla wafers.
Ingredients
- ⅔ cup white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs, beaten
- 2 cups milk
- 2 tablespoons butter, softened
- ½ teaspoon vanilla extract
- 2 bananas, peeled and sliced
- ½ (12-ounce) package vanilla wafer cookies
Recipe Instructions
- Gather all your ingredients.
- In a medium saucepan, combine sugar, flour, and salt. Stir in beaten eggs thoroughly. Pour in milk and cook over low heat, stirring constantly.
- Once the pudding thickens enough to coat the back of a metal spoon, remove from heat. Stir briefly as it cools slightly. Add butter and vanilla, stirring until the pudding is smooth and creamy.
- In a serving dish, layer pudding, banana slices, and vanilla wafers alternately, finishing with pudding on top.
- Refrigerate banana pudding for at least 1 hour before serving, allowing it to set and flavors to combine.
Storage Instructions
- Refrigeration: Store leftover banana pudding covered in the refrigerator for up to 3 days.
- Freezing: Not recommended, as freezing alters the texture of the pudding, bananas, and wafers, making it watery and mushy upon thawing.
Ingredients
- ⅔ cup white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs beaten
- 2 cups milk
- 2 tablespoons butter softened
- ½ teaspoon vanilla extract
- 2 bananas peeled and sliced
- ½ 12 ounce package vanilla wafer cookies
Recipe Instructions
- Gather all your ingredients.
- In a medium saucepan, mix together sugar, flour, and salt. Add the eggs, stirring thoroughly. Pour in the milk and cook over low heat, stirring constantly.
- Once the mixture thickens enough to coat the back of a metal spoon, remove it from the heat. Continue stirring briefly to cool it slightly. Mix in butter and vanilla until the pudding becomes smooth.
- In a serving dish, alternate layers of pudding, banana slices, and vanilla wafers.
- Refrigerate for at least 1 hour before serving.
