The Great Banana Pudding Debate: Whipped Cream or Not?

Show Notes

In this episode of The Recipe Box, hosts Niki Davis and Stephanie Rhodes sit down with Kim Emery to explore the many variations of banana pudding, from homemade custard and vanilla wafers to instant pudding, graham crackers, and even Twinkies. They share family memories, cooking techniques, and the dish’s surprising history.

Along the way they debate toppings, discuss regional influences and marketing, and celebrate how a simple dessert connects families and sparks new kitchen experiments.

Recipe - From the recipe box of Ruth Emery Ingredients

• 3½ cups milk
• 1½ cup sugar
• 3½ tablespoons cornstarch
• 3 egg yolks, beaten
• 1 box of graham crackers
• 4 bananas

Directions

In a bowl, mix together sugar and cornstarch. In a different small bowl, beat egg yolks with a fork. Heat the milk in a pot on the stove at medium heat and stir until small bubbles form.

Add the milk to the bowl of sugar/cornstarch mixture and stir until well combined, about 2 minutes.

Remove ⅓ cup of this pudding mix and stir into the beaten egg yolks to temper.

Add this small bowl of tempered eggs into the pot of pudding mix. Continue to stir using medium heat until the pudding is a smooth desired thick as you like consistency.

Assemble layers: In a 9x13 pan, place a layer of graham crackers. Next, spread pudding mix onto the crackers, covering completely. Add a layer of sliced bananas onto the pudding layer and repeat steps to use all ingredients but plan for some pudding mix to be the last top layer to complete the dessert.

Acknowledgements

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios

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