by Noel Lizotte Noel@ApronFreeCooking.com
July 29, 2014
Banana pudding has made regular appearances at church potluck dinners for years. I ran across a version of this dessert in one of the vintage cookbooks I was browsing through this week. This simple dish has remained a favorite in large part due to the easy preparation, but also for the mellow flavor.
If you are planning to take this dish to a church potluck or large family gathering, I’d recommend doubling the recipe! You’ll still bring home an empty container.
I think this dessert is so popular because it appeals to the child in all of us. Most children love to eat bananas, but often adults over look that classic fruit. There are many novel fruits available in the grocery store, so it’s easy to become enamored with new favorites and to forget the time honored ones.
However, this dessert has maintained its popularity with the potluck diners at churches across the country. Think about it, have you made this dish for your family at home lately? Or did you prepare it to take to the local carry-in?
I suggest that you treat your family this week, add bananas and pudding to your grocery list!
1 pkg (4 oz) Vanilla Pudding
24 Vanilla Wafer Cookies
Prepare the pudding according to package directions, set aside. In an 8x8 inch dish, place a layer of vanilla wafer cookies, covering the entire bottom of the pan. Slice the bananas over the cookie layer, reserving one half of a banana for the topping. Spoon the pudding over the bananas and smooth into an even layer. Top with sliced reserved banana.
Approximate Nutrition Information: Servings Per Recipe: 6, Amount Per Serving: Calories: 296, Fat: 4g, Cholesterol: 0mg, Sodium: 441g, Total Carbs: 65g, Protein: 2g.
Make it a Meal: This is intended to be served as a desert, but you could serve it for breakfast with a serving of granola.
Variations: Exchange the vanilla pudding for banana flavored pudding. Sprinkle crushed peanuts over the topping.
I’ve seen some other variations that include a layer of chocolate pudding, a layer of butterscotch pudding or chocolate syrup topping the dish. Another variation added coconut flakes to the pudding and toasted coconut topping. Of course you can pile some whipped cream on top of your bowl, nobody will argue with that addition!
Mix up a batch of this mildly sweet dessert and watch it disappear.
Reader Feedback: The crunch and fresh combination of the apple salad ingredients brought comments from several readers. It seems like the blend of sweet, tangy and crunchy were popular with diners.
Noel Lizotte is enjoying the summer sunshine! More recipes are available on her website or in her cookbook, for sale at www.ApronFreeCooking.com