Banana pudding is such a classic southern dish that always has me dreaming of those warm summer days as a kid playing outside or being in the pool. When I think of pudding I instantly think of the 1994 movie “Corrina, Corrina” where the daughter and father sing this little jingle about puddin’ and j-e-l-l-o. PLEASE tell me I’m not the only person who thinks about this? And I apologize in advance for it being stuck in your head for the rest of the day! This recipe is such a treat and will for sure bring smiles to your family and friends. Make sure you categorize this under desserts FODMAP diet immediately!
I was curious to learn about how banana pudding became a classically known southern dish. After a little research I learned so much about the origins of this delicious dessert!
History of Banana Pudding as a Classic Southern Dish:
- Banana pudding is actually linked to ambrosia fruit salad in the second half of the 19th century.
- The Civil War made access to bananas in America much easier as fruits were being brought in from the Caribbean and Central America at a much faster speed.
- Now there was a huge increase of bananas in America which brought new dishes to the dinner table i.e. banana pudding. By 1887, banana pudding was a regular staple being served for dessert.
There is nothing better than classic banana pudding that can be made dairy-free and gluten-free!
- In a sauce pan heat the milk on medium heat until almost simmering. Remove from heat.
- While milk is heating, in a large heatproof bowl whisk the cornstarch, salt, sugar & egg.
- Pour half of the milk into the bowl and whisk until smooth. This will take a few minutes.
- Pour the mixture back into the sauce pan and return to medium heat, whisking continuously until mixture begins to thicken and bubble.
- Add the vanilla extract and continue whisking until incorporated. Remove from heat and let cool for at least 20 minutes, making sure to stir occasionally.
- Start the layering process either in dessert bowls or mason jars. Begin with a layer of graham cracker crumbs, bananas and pudding, repeat until the top of the glass.
- Refrigerate for at least 4 hours or overnight.
If you are planning on serving this the next day or hours later, chill the pudding separately. Right before serving you will want to pour the pudding into a blender and blend until smooth.
Recipe adapted by The Food Network
Keywords: fodmap pudding recipe, fodmap banana pudding, fodmap dessert recipe