There is nothing more Southern than a super simple banana pudding. There is a restaurant in Tuscaloosa, Alabama called Dreamland that not only makes the best ribs in the state, but produces a mean homemade banana pudding. This is my attempt to replicate the taste of Dreamland's banana pudding while adding a bit of my own touch. This dish looks beautiful served in blue mason jars, but can also be served in a trifle or small bowl. - Table9 —Table9
Test Kitchen Notes
While I have had many bowls of pudding in my life I can't recall one made with flour so this piqued my interest, especially since I make this type of Nanna Puddin quite often. I was afraid this pudding might have that ubiquitous starchy flavor. It does not, not even close, but what it does do is change the texture of pudding from silky to velvety. Seems subtle but it isn't and it is all done in a good way. It actually creates more contrast between the whipped cream and the pudding. What is also really great about this dessert is the addition of the banana liquor, which takes this into the realm of an adult, not just kid's dessert. I will definitely make this again because it tastes fantastic and just, really, is a classic. Lovely dessert and thank you for sharing, Table9.
1/4 cup + 1 tablespoon
Banana Liqueur or Dark Rum
Vanilla Wafers (half the box)
Ripe Bananas, Sliced in 1/2" pieces
Table Salt to Taste
Palmful of Mint Leaves
In This Recipe
Whisk milk and egg yolks in a bowl and pour into a heavy saucepan. Add sugar, banana liqueur, flour, and salt and whisk together until smooth. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Add a splash of flour if it does not get as thick as you would like after 20 minutes. Remove from heat; stir in the vanilla.
In a small serving bowl arrange a third of the vanilla wafers on the bottom.Be careful not to overlap. Slice one banana over the wafer. Spoon a third of the custard over the banana slices.Repeat layering until custard is finished. *Arrange in smaller portions if using mason jars.
In an electric mixer, beat whipping cream at medium speed until foamy. Gradually add in powdered sugar to mixture, beating until soft peaks form. Spread over the top of the custard. Let sit in the fridge for an hour or so for the bread pudding to try develop its flavor. Garnish with mint leaves when ready to serve.