Discover my favorite banana pudding recipe, a beloved African American comfort food passed down from my family. Made with budget-friendly honey graham crackers, it’s perfect for any occasion or just because!
Every year around my birthday, I make sure to prepare a pan of my favorite comfort food. However, I don’t need a special occasion to enjoy this delicious African American classic—banana pudding. Since I was a toddler, my mom has been making this treat for me and my family to celebrate many occasions.
While some people prefer vanilla wafers, I opted for graham crackers for this recipe. Since Honey Maid low-fat graham crackers were more affordable than vanilla wafers, I chose them instead.
I was also excited to find Jell-O’s cook-and-serve banana pudding at my local grocery store, as opposed to the instant variety. The cook-and-serve version is much smoother and pours easily, making the process more enjoyable.
Take a look at the gallery to see the beginning stages and the final result of this tasty dessert—perfect to enjoy any time!
History:
Banana pudding has a rich history that reflects its popularity as a classic American dessert. Its origins can be traced back to the early 20th century, with the first known recipes appearing in cookbooks in the 1900s. The dessert became especially popular in the Southern United States, where bananas and dairy products like milk and cream were readily available.
Traditional banana pudding typically consists of layers of vanilla-flavored custard or pudding, sliced ripe bananas, and cookies—originally vanilla wafers—layered in a dish and topped with whipped cream or meringue. Over time, variations have emerged, including the addition of cream cheese or mascarpone for a richer texture.
The dessert gained widespread popularity through its association with home cooking, church gatherings, and potlucks, becoming a staple at family celebrations. Its popularity was further boosted by the rise of commercial pudding mixes and ready-made cookies, making it easier for home cooks to prepare.
In recent years, banana pudding has experienced a resurgence in popularity, often featured in restaurants, food festivals, and social media, with creative twists like caramel, chocolate, or toasted meringue toppings. Today, it remains a beloved comfort food and a symbol of Southern hospitality and tradition.
Recipe:
Box of family size Jell-O cook and serve vanilla pudding
6 near ripe bananas
Vanilla wafers or Graham crackers
Low fat milk
Teaspoon of honey
Small sauce pot
Wide serving pan
Add the cookies or Graham crackers to the bottle of the pan, then slice the bananas on top. Do this in layers, until you are almost at the fourth layer.
Pour milk in pot, warm it up, and then add honey and Jell-O. Let it all comes to a boil, stirring consistently with a fork. The more milk you add, the more thinner the pudding gets. However, don’t let it stick and gets gummy.
Too much milk will lose flavor of the pudding, so keep some honey handy.
After the pudding is ready, pour onto the graham crackers or wafers and bananas. Let it cool and eat at will.
Some people like whip cream and strawberries, so add at will. Enjoy.
Images courtesy of The Newsletter ’05
