Alright, let’s talk about this here caramel banana puddin’. You know, the kind that makes your mouth water just thinkin’ about it? Yeah, that’s the one.
First off, you gotta get yourself some bananas. Not them green ones, mind you. Get the ones that are yeller, maybe even got a few brown spots. Them’s the sweet ones, the ones that’ll make your puddin’ sing. I usually grab, I dunno, maybe six or seven? Depends on how big they are, ya see.
Then comes the puddin’. Now, you can go buyin’ that fancy store-bought stuff if you want, but I’m tellin’ ya, nothin’ beats homemade. It ain’t hard, not really. You just need some milk, some sugar, a bit o’ cornstarch to thicken it up, and some eggs. And don’t forget the vanilla! A good splash of that makes all the difference. Oh, and a pinch of salt too. My grandma always said a little salt makes the sweet things sweeter, and she was a smart woman, that one.
- Milk – Get the whole milk, the creamy kind.
- Sugar – Just plain white sugar, nothin’ fancy.
- Cornstarch – That’s what makes it thick, you see.
- Eggs – Gotta have eggs for richness.
- Vanilla – A good splash, don’t be stingy!
- Salt – Just a pinch, that’s all it takes.
Cook that puddin’ over the stove, stirrin’ it all the time so it don’t stick to the bottom. You gotta keep an eye on it, though, make sure it don’t burn. Once it gets nice and thick, take it off the heat and let it cool down a bit. You don’t want it scorchin’ hot when you put it with the bananas, ya hear?
Now, for the caramel. That’s the real kicker, ain’t it? Some folks like to buy it ready-made, but I say, where’s the fun in that? It’s easy enough to make yourself. Just melt some butter in a pan, add some brown sugar, and stir it till it gets all bubbly and golden. And don’t forget a pinch of salt here too! That salted caramel, that’s the good stuff.
Alright, so you got your bananas, your puddin’, and your caramel. What now? Well, now you put it all together. Get yourself a nice big bowl, or maybe some individual cups if you’re feelin’ fancy. Start with a layer of vanilla wafers. Yeah, them little crispy cookies. They soak up the puddin’ and caramel just right. Then put a layer of bananas on top, followed by a layer of puddin’, and then drizzle that caramel all over it. Keep doin’ that till you run outta stuff, or till your bowl is full, whichever comes first.
And listen here, don’t you go skimpin’ on the caramel! That’s the best part, in my opinion. You want it drippin’ down the sides, makin’ a big ol’ mess. That’s how you know it’s good.
Once you’re done layerin’ everything, you can put it in the fridge to chill for a bit. Or you can eat it right away, if you can’t wait. I ain’t gonna judge ya. I know I can’t always wait. Sometimes that sweet tooth just gets the better of ya, ya know?
Now, some folks like to add other things to their caramel banana puddin’. Like whipped cream, or maybe some chopped nuts. Me? I like it plain and simple. Just bananas, puddin’, caramel, and them vanilla wafers. That’s all you need, really. But hey, you do what you like. It’s your puddin’, after all.
And let me tell you somethin’ else. This here puddin’, it ain’t just for fancy occasions. You can eat it anytime, anywhere. For breakfast, for lunch, for dinner, for a midnight snack. It don’t matter. It’s always a good time for caramel banana puddin’. Trust me on this one.
So there you have it. My recipe for caramel banana puddin’. It ain’t nothin’ fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and make yourself some. You won’t regret it.
Tags: [caramel banana pudding, easy dessert, no-bake dessert, homemade pudding, banana dessert, salted caramel, vanilla wafers, comfort food, sweet treat, southern dessert]
