Last spring, we stopped in Nashville over spring break and had dinner with friends at a Chinese restaurant, and I got super excited because they had banana pudding. You know the kind, right? With pudding and Nilla wafers and bananas? That’s like milk and fruit and healthy cookies (vanilla’s a bean, and wafers implies thin- don’t argue with a woman on Weight Watchers), so I took a scoop.
And then I nearly spit it out because the pudding itself was banana flavored. And I was told that in the South, all Nilla wafer banana pudding uses banana-flavored pudding. So a while back, I took a poll on Facebook and Twitter. And my friends obviously have good taste, because the results were nearly unanimous in favor of vanilla pudding in Nilla wafer banana pudding. And then my Twitter friend, Angie, sent me this recipe for completely homemade banana pudding, so you know I had to try it out. (p.s. If you’re on Twitter, go follow Angie!)
Angie’s Banana Pudding:
Angie says her mom even makes it in the microwave! Super easy, super yummy.
I’m a big fan of meringue, so I added some on top and baked it about 20 minutes. And then I put my kids to bed an hour early so I could eat it all by myself. And then I weighed in at Weight Watchers the next morning and still lost almost a pound, because Angie’s recipe is full of goodness and non-weight-gaining properties. (It has to be if I still lost almost a pound, right?)
On a side note, a few of my friends mentioned they can’t have banana pudding because of allergies. Curses!! I know it’s not the same, but I would totally eat this without the bananas, because I’m the kind of weirdo who likes the texture of the Nilla wafers after they’ve soaked up the vanilla pudding. And then someone suggested coconut. I’m seeing another experiment on the horizon…