My nana used to make this recipe when I was growing up. It still slaps today!

 

My Nana Used to Make This Recipe — and It Still Slaps Today

Some recipes don’t just feed your stomach — they feed your soul. This is one of them.

Growing up, my Nana had a way of turning simple ingredients into something magical. She didn’t follow fancy food trends or measure down to the gram. She cooked with instinct, love, and a little sass. And somehow, everything she made tasted like a warm hug.

There was one recipe, though, that stood out — a dish so iconic in our family that we still talk about it at every holiday table. And yes, I finally recreated it. Let me tell you something straight: it still slaps. Hard.

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The Recipe That Stands the Test of Time

Whether it was a rainy afternoon or a lazy Sunday morning, Nana would whip up this dish like it was no big deal. But to me, it was everything. The smells coming from the kitchen, the sounds of sizzling or bubbling, the first bite when it was finally cool enough to eat — it's burned into my memory in the best way.

And now? I make it for my family. And they love it just as much.

✨ It's nostalgic, it's comforting, and somehow, it's even better than I remembered.

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So, What Is It?

Let’s say Nana’s go-to classic was something like:

Old-School Banana Pudding (with Vanilla Wafers and Homemade Custard)

Sweet, creamy, and layered with love — just like she used to make.

Ingredients:

• 1 box of vanilla wafers

• 4 ripe bananas, sliced

• 1/2 cup sugar

• 1/3 cup all-purpose flour

• 1/4 teaspoon salt

• 2 cups milk

• 3 egg yolks, lightly beaten

• 1 teaspoon vanilla extract

• Optional: whipped cream or meringue topping

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How Nana Used to Make It (And How I Still Do)

Step 1: Make the Custard

In a saucepan, mix sugar, flour, and salt. Slowly whisk in the milk over medium heat until smooth. Cook and stir constantly until thickened (about 10 minutes). Slowly stir in the egg yolks and continue cooking for another 2–3 minutes, stirring constantly.

Remove from heat and add the vanilla.

Step 2: Layer the Goodness

In a casserole dish or trifle bowl, layer vanilla wafers, banana slices, and warm custard. Repeat until everything is used, ending with a layer of custard on top.

Step 3: Chill or Serve Warm

You can chill it for a few hours until set, or eat it warm (like Nana always did). Add whipped cream or toasted meringue if you’re feeling fancy.

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Why It Still Slaps Today

This dish is:

• ✅ Creamy and comforting

• ✅ Sweet but balanced

• ✅ Nostalgic AF

• ✅ Always a crowd-pleaser

It’s a reminder that good food doesn’t need to be complicated. All it needs is a little love and a lot of flavor — and this recipe has both in spades.

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Final Thoughts

There’s something beautiful about keeping a family recipe alive. Every time I make this banana pudding, I feel like Nana’s standing right there beside me — dishing out wisdom, sneaking bites, and reminding me that the old-school way still hits.

So if you’ve got a Nana, Grandma, or Abuela recipe tucked away somewhere, pull it out. Cook it. Share it. Because let me tell you — the good ones never go out of style.

And yes, it still slaps today.