“Y’all know what time it is! Your resident flavor-phile is here, serving up a broadcast of flavor straight to your taste buds. Today’s feature is a soulful Southern banana pudding with vanilla Chantilly cream—a remix of an old-fashioned classic that’s smoother than a late-night R&B jam but layered with so much flavor!
Layers of rich custard, fresh bananas, and creamy whipped topping come together like the perfect harmony, taking your dessert game to the next level. Whether you’re a comfort food connoisseur or just someone who loves a sweet nostalgia trip, this banana pudding hits all the right notes. Let’s get into it, people!”
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I love banana pudding and this Old-Fashioned Banana Pudding recipe is a tribute to the heartwarming flavors of my MaDear’s kitchen, remixed with a modern twist.
This pudding speaks to the soul and harmonizes with Linda Crawford’s “Never Gonna Stop” like a slow jam on a warm afternoon. With layers of creamy custard, ripe bananas, and a cloud of whipped Chantilly cream, this dish sings with Southern comfort as smooth and dope as how she finesses this track.
My grandma's banana pudding was made pretty much every Sunday and definitely for any holiday celebration whether Juneteenth or Christmas. I tweaked her recipe a bit to get even more banana flavor in the dish by including some banana liqueur. My grandma’s recipe didn’t include cream, but I added a vanilla scented chantilly cream as an option in my version.
Beats and Eats (music to pair with Banana Pudding)
Linda Crawford’s soulful tune is a love song's love song, just like this banana pudding. The velvety texture and nostalgic flavors mirror the smooth, heartfelt rhythm of the track. Each spoonful feels like a lyrical promise to keep the love alive. The buttery vanilla notes and subtle banana liqueur hum in harmony, creating a dessert as timeless as the music it’s paired with. Together, they’re a soulful celebration of everlasting tradition and sweet sweet indulgence.
Key Flavor Ingredients
Creating the perfect homemade banana pudding requires a lineup of key ingredients that play their parts like instruments in an orchestra:
- Condensed Milk: The sweet, rich base that gives the pudding its creamy texture and nostalgic sweetness. Think of it as the bassline, grounding the dessert with depth.
- Egg Yolks: These add a lush, velvety texture and a custard-like consistency. They’re the soulful vocals of this dessert, making every bite smooth and satisfying.
- Banana Liqueur: A modern twist that enhances the natural banana flavor with a hint of boozy goodness. This is the electric guitar solo—a little unexpected but absolutely necessary.
- Vanilla Extract: The soulful rhythm that ties everything together. It’s warm, fragrant, and indispensable, like the subtle hum of a background harmony.
- Ripe Bananas: Fresh banana slices are the stars of the show, offering natural sweetness and that iconic flavor. Their presence is bold and unmistakable, just like the lead singer of your favorite track.
- Nilla Wafers: They are the rhythmic foundation of this soulful dessert. Acting as the perfect textural counterpoint to the creamy custard and soft bananas, these classic cookies absorb the custard’s flavors while retaining just enough structure to create layers of flavor and texture.
There are many banana pudding recipes that allow for variations and customization, such as adding meringue or whipped toppings to suit personal preferences.
How to Make The Best Banana Pudding
For the Banana Pudding:
- Prepare the Custard Base:
- In a medium saucepan, whisk together condensed milk, whole milk, and egg yolks over medium heat.
- Add corn starch and butter.
- Stir constantly until creamy vanilla pudding mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
- Add Flavor:
- Stir in the vanilla extract and banana liqueur for that extra layer of soulful depth.
- Let the custard cool slightly.
- Assemble the Layers:
- In a baking dish, layer vanilla wafers, sliced bananas, and custard. Repeat until the dish is full, ending with a layer of custard.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
For the Vanilla Chantilly Cream:
- Whip the Cream:
- In a chilled bowl, combine heavy whipping cream, powdered sugar, and a splash of vanilla extract.
- Beat with a hand mixer or whisk in a chilled bowl until soft peaks form. The texture should be light and airy, like the perfect high note.
- Top the Pudding:
- Spread or pipe the whipped cream over the chilled pudding just before serving.
- Garnish with crushed vanilla wafers for a bit of crunch.
What to Serve with Banana Pudding
This soul food classic shines on its own but pairs beautifully with:
- Fried Chicken: Some good ole Southern Fried chicken just makes sense for a true Southern food experience.
- Mac and Cheese: The creamy, cheesy richness is balanced by the light, sweet, and fruity notes of banana pudding.
- Collard Greens: Provide a bold, earthy contrast to the light, creamy sweetness of banana pudding.
- Iced Sweet Tea or Lemonade: Keep it Southern and refreshing.
- Pecan Pie or Peach Cobbler: Go all out with a dessert duo for an unforgettable spread.
Tips and Considerations for Enhancing Flavor
- Choose Ripe Bananas:
- Definitely go with well ripened bananas. Don't be afraid of those brown spots to get the best natural sweetness and flavor.
- Don’t Rush the Chill Time:
- Allowing the homemade vanilla pudding to rest lets the flavors develop and gel. It’s the difference between a rushed rehearsal and a polished performance.
- Toast the Vanilla Wafers:
- For added depth, lightly toast the wafers before layering. It’s a small step that makes a big impact.
- Experiment with Add-Ins:
- Consider adding a pinch of cinnamon or nutmeg to the custard for warm spice notes.
- Serve Fresh Chantilly Cream:
- Whip the cream just before serving for the lightest, freshest texture. Nothing beats that freshly whipped cloud of goodness.
Make This Recipe
This old-fashioned homemade pudding is more than a dessert—it’s a sweet mix of creamy, dreamy layers that bring people together. Whether you’re serving it after Sunday supper or enjoying with family and friends over holiday dinner, this dish will have everyone singing its praises.
So, grab a spoon, press play on Linda Crawford’s "Never Gonna Stop," and let this banana pudding take you on a nostalgic yet modern culinary journey. Because some classics never go out of style.
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Ingredients
For The Pudding
- 3 cups Milk whole
- 14 oz can Sweetened Condensed Milk
- 2 tablespoon Cornstarch
- 1 oz Banana Liqueur
- 4 Egg Yolks
- 2 teaspoon Vanilla Extract
- 1 tablespoon Butter unsalted
- 1 11 oz Box Vanilla Wafers
- 5 Ripe Bananas sliced
For the Whipped Cream
- 2 cups Heavy Cream
- ½ cup Powdered Sugar
- ½ teaspoon Vanilla Extract
Instructions
For the Banana Pudding:
- Prepare the Custard Base:
- In a medium saucepan, whisk together condensed milk, whole milk, and egg yolks over medium heat.
- Add corn starch and butter.
- Stir constantly until creamy vanilla pudding mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
- Add Flavor:
- Stir in the vanilla extract and banana liqueur for that extra layer of soulful depth.
- Let the custard cool slightly.
- Assemble the Layers:
- In a baking dish, layer vanilla wafers, sliced bananas, and custard. Repeat until the dish is full, ending with a layer of custard.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
For the Vanilla Chantilly Cream:
- Whip the Cream:
- In a chilled bowl, combine heavy whipping cream, powdered sugar, and a splash of vanilla extract.
- Beat with a hand mixer or whisk in a chilled bowl until soft peaks form. The texture should be light and airy, like the perfect high note.
- Top the Pudding:
- Spread or pipe the whipped cream over the chilled pudding just before serving.
- Garnish with crushed vanilla wafers for a bit of crunch.