Big Mama Carlisle'S Banana Pudding
Creamy banana pudding layered with wafers and fresh bananas, rich in vanilla and sweetened with a homemade custard, perfect for family gatherings and dessert lovers.
Ingredients
Instructions
- Arrange wafers and sliced bananas in a serving dish or layers in a bowl.
- Mix sugar with flour until well combined.
- Add slightly beaten eggs to the sugar and flour mixture.
- Pour in sweet milk and cook over low heat, stirring constantly until thickened.
- Remove from heat; stir in vanilla and oleo until melted and smooth.
- Pour the custard over wafers and bananas, ensuring they are well covered.
Tips & Substitutions
For an extra layer of flavor, consider using ripe bananas as they will be sweeter and more flavorful. If you don't have oleo, unsalted butter can be substituted. To add a twist, you might include a pinch of cinnamon or nutmeg in the custard. This recipe is perfect for gatherings and pairs beautifully with Sandy's Apple Cake.
Serving Suggestions
Serve the banana pudding chilled for the best flavor and texture. It makes a delightful dessert on its own, but you can also serve it with whipped cream on top for added richness. Pair with a light fruit salad for a refreshing contrast, or enjoy alongside other classic American recipes for a perfect potluck spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If the pudding thickens too much, you can stir in a little milk to loosen it up before serving. Avoid freezing, as the texture may change when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Big Mama Carlisle'S Banana Pudding contains roughly 1111 calories, with 24g protein, 209g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (167% of the Daily Value), protein (47% of the Daily Value), and iron (44% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1976mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use almond milk instead of sweet milk?
Yes, almond milk can be used as a substitute for sweet milk, but it may alter the flavor slightly. Make sure to choose a sweetened variety to mimic the original recipe's sweetness. The custard might not thicken as much, so keep an eye on it while cooking.
How can I make this recipe gluten-free?
To make this banana pudding gluten-free, substitute the flour with a gluten-free all-purpose flour blend. Ensure that the wafers you choose are also gluten-free, as many traditional brands contain wheat. This way, you can enjoy a delicious dessert without compromising on dietary needs.
What can I do if my custard doesn't thicken?
If your custard doesn't thicken, it may be because it wasn't cooked long enough or the heat was too low. Make sure to stir constantly and increase the heat slightly if needed. If it still doesn't thicken, you can whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) while cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).