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Susan's Banana Pudding
Photo by pirateyjoe on Flickr

Susan's Banana Pudding

Origin: UnknownPeriod: Traditional

Banana pudding, a dish with roots in American home cooking traditions, represents a layered dessert that combines custard, fresh fruit, and crisp cookie elements into a single composed dish. Though specific attributions to individual family recipes such as "Susan's Banana Pudding" lack documented culinary provenance, banana pudding emerged as a staple of American domestic cooking in the twentieth century, coinciding with the widespread commercial availability of bananas and convenience ingredients.

The defining characteristics of this preparation center on a cooked custard base prepared through the roux-less method—a cornstarch slurry combined with milk and sugar, thickened by heat, then enriched with tempered egg whites and margarine. This technique creates a light, mousse-like custard that remains tender and airy rather than dense. Fresh bananas are folded into the warm custard without cooking, preserving their natural sweetness and texture, while vanilla wafers provide textural contrast. The use of egg whites rather than whole eggs reflects modern health-conscious adaptations, as does the substitution of skim milk and margarine for richer traditional fats.

Regional and temporal variations of banana pudding exist across American home cooking, with versions employing whipped cream, meringue toppings, and baked presentations that differ substantially from this stovetop method. The addition of optional yellow food coloring acknowledges mid-twentieth-century American domestic aesthetics. This particular preparation prioritizes lightness and straightforward technique, characteristic of recipes designed for home cooks without specialized equipment or ingredients.

Cultural Significance

Susan's Banana Pudding appears to be a contemporary or family recipe rather than a dish with established cultural or historical significance in culinary tradition. Without broader regional or temporal context, it would be inaccurate to attribute it to a specific cultural heritage or ceremonial role. If this recipe is associated with a particular community, region, or family tradition, that context would help situate its cultural meaning more meaningfully.

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nut-freegluten-free
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Whisk together cornstarch, granulated sugar, and salt in a medium saucepan to combine evenly.
2
Gradually pour skim milk into the cornstarch mixture while whisking continuously to avoid lumps, then place saucepan over medium heat.
10 minutes
3
Stir constantly until the mixture thickens and comes to a gentle boil, about 8–10 minutes; it should coat the back of a spoon.
8 minutes
4
Remove from heat and let cool for 2–3 minutes, then stir in pure vanilla extract and melted margarine until fully incorporated.
5
In a separate clean bowl, whisk egg whites (or egg substitute) until frothy and light, about 1–2 minutes.
6
Temper the egg whites by slowly adding a few spoonfuls of the warm cornstarch mixture while whisking constantly, then add the lightened egg mixture back into the saucepan and whisk gently to combine.
7
Stir in yellow food coloring if desired, and fold gently 2–3 times until the color is evenly distributed.
8
Slice the bananas into ¼-inch-thick rounds and gently fold into the pudding until just combined.
9
Divide the pudding among 4 serving bowls or cups and top with crumbled vanilla wafers if desired; serve warm or chilled.
Susan's Banana Pudding — RCI-DS.001.0539 | Recidemia