Man, this thread has me craving a good old Banana puddin! My wife's grandmother makes a great one, but sorry I don't have her recipe. And, soggy wafers are the way to go!
southernkilowatt wrote: BTW: Cruzette, Just for the record, its called "Nanner Puddin"
OK, I stand corrected. I will be making Nanner Puddin!
Thanks everyone for your recipes and tips. I think I will be doing some experimenting before our RV trip. Keep those recipes and tips coming!
BTW - Grammie, southernkilowatt and roamerr. I will be traveling to North Carolina in a couple of weeks to visit my oldest DD who lives in Kanapplois, NC. While I am in your neck of the woods I could drop by your house and try out your Nanner Puddin recipe in person
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You will not find any Nanner Puddin in my house. My wife may make it once a year and who knows when that will be again. When I want Nanner Puddin I have to go visit my Mom....
I'm an eater not a baker...
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roamerr wrote: You will not find any Nanner Puddin in my house. My wife may make it once a year and who knows when that will be again. When I want Nanner Puddin I have to go visit my Mom....
I use cooked vanilla pudding, but make sure it is cold before putting the dish together, don't want to cook the bananas
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We make it from scratch, using pretty much the OP's original recipe, but we've always sliced the nanners into lemon juice, where they sit until the puddin's ready, and then we start the layering (nanners will last until we finish the puddin', which is normally less than 24 hours). However, we don't count out the wafers. We flat use the whole box, lining the bottom and the edges, then nanners and custard, more wafers on the custard and along the sides, etc., topping it off with a covering of wafers. None in our family has ever been a fan of meringue or whipped cream on top.
Add to tomorrow's shopping list: nanners and niller wafers....
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They used to make banana pudding, both instant and the kind you cook. My mother used either one in her banana cream pies. I would bet that is what MIL used, and perhaps they still make it. Ask your husband if he wants a whipped topping or meringue. It will have to be the way mother made it.
My "pudding mix" is a large box of instant vanilla pudding, 3 cups milk, 8 oz cream cheese, can of condensed milk, 1 tps of vanilla and 8 oz of cool whip. Whip the cream cheese, add in the condensed milk and vanilla and mix some more, then add in your pudding mix and milk and mix until all lumps are gone and mix begins to thicken. Fold in about 1/2 the whip cream.
Personal preference if you do one layer or multiple layers of wafers/bananas/pudding. End with pudding layer. Top with the leftover whip cream.
I prefer my banana pudding made earlier in the day or the night before - just enough for the wafers to get a bit soggy but the bananas still taste good. After the second day, I can't eat it anymore due to the bananas.
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