Cathy'S Banana Pudding
Cathy's Banana Pudding is a creamy, layered dessert with ripe bananas, vanilla wafers, and a rich pudding topping, perfect for family gatherings and special occasions.
Ingredients
Instructions
- Combine sugar, cornstarch, salt, and milk in a large saucepan. Cook over medium heat until thickened.
- Beat eggs lightly and add a little of the hot mixture to them.
- Blend well and pour into the saucepan.
- Continue cooking, stirring constantly, for a few minutes; add butter and vanilla and blend well.
- Cover pudding and cool slightly.
- Arrange vanilla wafers along the bottom of a casserole dish.
- Alternate layers of banana slices and pudding, ending with pudding on top.
- Bake for 10 minutes at 350°F.
Tips & Substitutions
For a creamier texture, use whole milk instead of low-fat. If you don’t have cornstarch, you can substitute it with equal parts all-purpose flour, though the pudding may be slightly less smooth. Consider adding a pinch of cinnamon or nutmeg for a warm spice flavor that complements the bananas beautifully. Always let the pudding cool before layering to prevent the wafers from becoming too soggy.
Serving Suggestions
Serve Cathy’s Banana Pudding chilled for the best flavor and texture. It pairs beautifully with a dollop of whipped cream or a sprinkle of crushed vanilla wafers on top for added crunch. Consider serving it alongside Mom's Popular Baked Rice for a comforting meal. This dessert is best enjoyed fresh but can be a delightful treat for gatherings and potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat, stirring frequently to maintain texture. If it thickens too much, a splash of milk can help loosen it back to the desired consistency. Avoid reheating in the microwave to prevent uneven heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cathy'S Banana Pudding contains roughly 590 calories, with 8g protein, 104g carbohydrates, and 17g fat. It is an excellent source of iron (33% of the Daily Value), calcium (31% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1202mg per serving (52% 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 frozen bananas instead of fresh ones?
While fresh bananas are recommended for their flavor and texture, you can use frozen bananas if they are thawed and drained well. They will add a different texture, but the taste will remain delicious. Just ensure they are ripe before freezing for the best results.
How can I make this recipe gluten-free?
To make Cathy’s Banana Pudding gluten-free, simply substitute the cornstarch with a gluten-free thickener like arrowroot powder. Additionally, ensure that the vanilla wafers you use are labeled gluten-free, as many store-bought varieties contain wheat. This way, everyone can enjoy this delightful dessert.
Can I make this pudding ahead of time?
Yes, you can prepare Cathy’s Banana Pudding a day in advance. Just layer the wafers, bananas, and pudding, then cover and refrigerate. This allows the flavors to meld together beautifully. Just be aware that the wafers may become softer, but many enjoy this texture. Serve it straight from the fridge for a refreshing dessert.
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).