The best way to make it depends on who's cooking at your family reunion.
in 1888. "Make and chill a pint of custard, the recipe instructs, then line 'a pretty dish' with alternating layers of sliced sponge cake and sliced bananas. Pour the custard over the layers and top with whipped cream," Moss writes. And this, more or less, is the version that remains the status quo today.
Yet the dessert's link to the American South is less clear, particularly given that banana pudding's earliest recipes came from Massachusetts and central Illinois. While theories abound, I and others believe the connection lies in the dessert's ability to feed a crowd and the region's penchant for large gatherings. Whether making banana pudding for two or 20, the time and level of effort required is roughly the same.
It's this nostalgia and connection to family that make people so staunchly adamant about the dessert and the "right way" it is prepared.
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