This recipe is really good. I only had sweetened condensed milk so I used that instead of evaporated so it was a little too sweet for me but not for anyone else. I had to make a lot of it, so I also mixed in a pack of instant pudding. Hint: Add a tablespoon of lemon juice to pudding and your bananas won't turn brown.
"The Very Best Banana Pudding Recipe" I have made. I have to double the recipe for my husband to take to work. As soon as he gets there they start eating it until it is all gone. The cooking is worth the effort. I always soak my bananas in lemon juice so that they want turn brown. Thanks for the recipe....God Bless You!
Hubby wanted banana pudding & insisted that it not be instant pudding. I felt that as long as we were cooking the pudding that it might as well be homemade. Thsi was PERFECT! Although because of the reviews complaining of the aftertaste from the evaporated milk (sometimes it bothers me, sometimes it doesn't), I decided to use 2 cups of 2% organic milk & 1 cup of heavy cream instead. It didn't take long for this to thicken at all. I let it cool for about 5 minutes & then layered it into a flared crystal bowl....making sure my bananas were recovered to prevent discoloring. I garnished w/ a pile of whipped cream, two, huge strawberries & a sprig of mint. Loved it...thanks Melody!
This is a great banana pudding. Very rich and smooth just like I remember my Mom making. Hint: Topping the bananas with pudding keeps them from turning.
excellent.
I cooked the bannans when I cooked the custard, wow what a hit
I did layers of cookie, banana, pudding...repeat. And topped it with some cool whip and crumbled wafers. It was delish, and everyone went back for seconds.
First, I doubled the recipe like some reviewers suggested, and it turned out being the perfect amount for my Pyrex triffle dish. Secondly, I decreased the sugar to 3/4 cup like some of the reviewers suggested. Next, I used only 2% milk because I didn't want an aftertaste like some of the reviewers commented and I also wanted to make this pudding 100% from scratch. Note: Dissolve the cornstarch in 1/2 cup of milk first and stir the lumps out. Pour the milk in the saucepan first, then the sugar, and after it dissolves, the egg (before the pan heats too much and creates scrambled eggs), and the cornstarch mixture. I used a stainless steel pot and a whisk. Patience is key because if you take it off of the heat too early, the custard will never thicken. I whisked for a long time and kept pulling the whisk up out of the pan to see if it had cooked; and eventually, there was no more egg white globs, everything was all dissolved and had a common consistency.
Following the advice of one of the reviewers, I added the bananas to the hot custard after it thickened. I thought that I could skip the step of slicing and placing the bananas on the cookies, which can be time consuming. But by trying to shortcut, it left the bananas tasting "raw" with a bite. The cookies had softened, but the bananas were now crunchy. How gross. But adding the bananas to the hot custard flavored it so much that the actual bananas weren't necessary. The consistency of the custard was nice.
Finally, a bannana pudding like I remember. I've been trying to make a custard for bannana pudding for the last 10 years, without success, and I've finally found it. I've added a pinch of cinnamon and nutmeg, and topped it with a meringue topping, and it was great. It was a big success for the people who like Bananna pudding. Thanks For the receipe.
This banana pudding was fantastic and easy! I ended up stirring the bananas in the pudding after it had cooled rather than putting them on top.
Didn't work for me. I tried it twice and it stayed a liquid both times never got thick.
