Kick the boxed stuff to the curb and make this classic homemade banana pudding recipe your new go to! It’s got roasted bananas that bring a real punch and nothing artificial colors to be found!
Dish Count :: 1 Baking Sheet, 1 Saucepan, 1 Large Bowl, 1 Food Processor
The last vestiges of the winter cold season are hanging on for dear life, and as soon as one person gets well, the other goes down fighting a battle to the death with another cold. Industrial sized hand sanitizers, Clorox wipes, and Kleenex are never far away, and we are fully stocked with cold meds, 8 different types of tea, and elderberry syrups. I’m one step away from smudging my house, and performing a viral exorcism to the place to rid of us this scourge.
One of my favorites when I am sick is pudding. I don’t know if that is weird or not. But you can count on two things to be at the ready in my house when we fall ill- kettle chips to scratch my sore throat as I eat them, and pudding. Not together. I’m not a total animal. But still I need them.
But for the life of me, I can no longer get behind the boxed banana pudding. We made one and it was just awful. I looked like a cat who licked a lemon. No more! So we are making it from scratch from now on. Come with me, and embrace it.
I totally understand that this takes something we often don’t have much of – time. But it is worth every minute of roasting bananas, blending the pudding, simmering it on a stove, and waiting the painfully long and torturous wait to have this perfectly creamy, and utterly banana-y pudding.
Nothing fake about this, it is sheer pudding perfection. Top it with a little cinnamon and you are off to the races. If you’re sick, this will heal you. (Not really, but it will taste damn good.) Make it for after a dinner party, I dare you. With a little dash of spice, and some bourbon whipped cream, you will be celebrated, revered, and you might just be the new designated houseparty-thrower-person. Which may or may not be a good thing. ha!
But for real, embrace the pud.