Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!
Banana pudding reminds us of comfort and home no matter where we eat it or how we eat it. Whether it’s scooped into a Styrofoam cup at a roadside diner or meticulously composed in a mini trifle bowl (such as at Atlanta’s South City Kitchen), banana pudding has a way of always making us smile.
Although an American invention, banana pudding probably originates from the traditional English trifle, a layered, custard-based dessert from the early 1600s. Bananas were first imported to the United States from Latin America in the late 1800s through ports in New Orleans and Charleston, so American banana pudding probably happened sometime around then. Early recipes used ladyfingers or sponge cake in between layers – it wasn’t until Nabisco printed a recipe for banana pudding on its Nilla wafer boxes that the modern version became popular.
Today, you can enjoy banana pudding all over the country, but it holds true as a staple of classic Southern cuisine. To satisfy your sweet cravings, we’ve picked out our favorite banana pudding recipes for you to try. We promise you’ll be licking your bowls clean and going back for more!
Classic: Real Banana Pudding
Perfect for Parties: Nutter Butter-Banana Pudding Trifle
Shortcut: Quick & Tasty Banana Pudding