BANANA PUDDING — LOVE LAYERED SPOON BY SPOON
Some desserts never needed an oven.
They just needed time,
a steady hand,
and someone who knew how to layer love without measuring it.
Banana pudding was my grandma’s way of saying, “Sit down, you’re home.”
She made it for hot afternoons,
for church Sundays,
and for days when the world felt heavy and needed something soft.
She always let it chill longer than anyone wanted —
because she believed good things settle when you give them space
GRANDMA’S BANANA PUDDING RECIPE
Ingredients:
1 box vanilla pudding mix
2 cups cold milk
1 tsp vanilla extract
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 box vanilla wafers
4–5 ripe bananas, sliced
The Pudding – Smooth and Gentle
Whisk the pudding mix with cold milk and vanilla until thick.
Stir in the sweetened condensed milk —
slowly,
like grandma did when she didn’t want to rush a good thing.
Set it aside and let it rest for a moment.
The Cream – Soft Peaks of Comfort
Whip the heavy cream until fluffy and light.
Fold it gently into the pudding.
No shortcuts here —
because softness takes patience.
The Layers – Where the Heart Lives
In a dish, start with vanilla wafers.
Then bananas.
Then pudding.
Repeat until everything is used,
ending with a smooth layer of pudding on top.
Grandma always lined the bananas carefully —
like each one mattered.
Chilling – Letting It Become What It’s Meant to Be
Cover and refrigerate for at least 4 hours —
overnight if you can wait.
This is when the wafers soften,
the flavors come together,
and the pudding turns into a memory.
More Than a Dessert
Banana pudding is summer in a bowl,
shared spoons,
and someone always scraping the dish clean.
It’s proof that the simplest desserts
are often the ones that love you back the most
