Banana Pudding

Nothing says comfort food like banana pudding, and this recipe is the best I have ever tasted. I've tweaked it over the last few years to get the right consistency and flavor. The sour cream makes a big difference in the flavor and creaminess, and I highly recommend using an immersion blender to stir it over the heat. It keeps the bottom from burning and makes it extra smooth and clump-free.


For a big batch of 8-10 servings
6 egg yolks
1 1/2 cups sugar
3/4 tsp salt
3/4 cups flour
2 cups milk
1 cup sour cream
1 1/2 tsp vanilla
6 ripe bananas
box vanilla wafers
8 oz coolwhip

In a separate bowl mix together the sugar, flour and salt.
Whisk egg yolks and add to a heavy bottom skillet over medium heat. Gradually stir in the milk and sour cream, while stirring to prevent the eggs from cooking.


Alternate stirring in the milk with the sugar mixture, whisking until completely smooth.


While constantly stirring, allow to come to a simmer, then turn the heat to medium-low and continue stirring until the pudding thickens.


Be sure to keep stirring the whole time so the pudding does not stick to the bottom and burn.


If it is too thick or too thin, adjust with a touch of milk or flour. When it's thickened to the desired consistency, remove from the heat and allow to cool.


Assembling the pudding! Layer in the vanilla wafers and bananas, sliced 1/4 inch thick.


I go easy on the wafers and heavy on the bananas.


Then add in half of the pudding on top of the bananas, spreading into an even layer. Do another layer of wafers and bananas and then the last half of the pudding. Spread some coolwhip on top, and then, if you can possibly bear it, wait a day, or at least quite a few hours to dig in.


It tastes so much better when the pudding soaks into the wafers and all the flavors blend together.