Swig & Swine Pitmaster Anthony DiBernardo’s Banana Pudding is ordered at his Charleston, South Carolina-based barbecue joint just as often as his celebrated slow-cooked meats. How did banana pudding and barbecue become the perfect pairing? While the first banana pudding recipe appeared in Good Housekeeping in 1888, it wasn’t until the 1970s that the delightfully gooey treat swept through the South alongside the rise of community gatherings and barbecue buffets. Banana pudding was affordable, easy and approachable—not to mention tasty—cementing its appeal to folks up and down the East Coast. Even with the inventions of Vanilla Wafers and Cool Whip in the 1900s, which were then included in banana pudding iterations, the recipe has remained unfussy for decades.
DiBernardo’s recipe is passed down from his mother and includes all the usual suspects—from bananas to wafers—refrigerated overnight for just the right consistency.
1 quart of milk
1 tsp. vanilla
2 whole eggs
5 egg yolks
1 cup sugar
1/2 cup all-purpose flour
Pinch of salt
Bring milk and vanilla to a simmer in a double boiler. Whisk together eggs and yolks in a separate bowl. Blend flour, sugar and salt together in a separate bowl. Temper eggs with some of the milk. Slice bananas. Make a layer of vanilla wafers on the bottom of a 9×9 dish and top with bananas. Add flour mixture to milk in double boiler while whisking steadily. Once flour mixture starts to thicken, whisk in eggs. Continue to cook until thickened. Pour mixture over bananas and wafers and refrigerate overnight or until set. Top with Cool Whip to serve.
Recipe and photo courtesy of Swig & Swine.