- 1 hour 30 minutes
- Serves 4
Banana pudding is without a doubt a Southern staple for many generations of Texas families. It brings back the nostalgia of summer picnics and family reunions, making it the perfect complement to any barbecue spread. The recipe at Terry Black’s Barbecue is a family treasure that has been passed down for generations. With the heat of the Central Texas sun and the roaring fires of the barbecue smokers, this cool and comforting dessert is the whipped cream on top to any barbeque meal and will be an ultimate crowd pleaser.” – Terry Black’s Barbecue
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 large eggs, beaten
- 2 cups milk
- 1 1/2 tsp vanilla extract, divided
- 2 Tbsp butter, softened
- 2 medium bananas, coined
- Half 12-oz package vanilla wafter cookies
- 1 pint heavy whipping cream
- 4 Tbsp confectioners' sugar
- In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly.
- Stir in butter and ½ teaspoon vanilla until smooth. Transfer to container and cover with plastic wrap (directly on custard to avoid a skin forming). Chill one hour.
- Combine heavy cream, confectioners’ sugar, and remaining teaspoon of vanilla extract in an electric mixer. Turn speed to high until the cream forms stiff peaks. Keep an eye on it – the cream can quickly whip too much and become butter!
- Layer pudding with bananas and vanilla wafers in a serving dish. Top with whipped cream and crumbled cookies. Chill at least one hour in refrigerator before serving
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