Nothing beats a scoop of cold banana pudding after a mid-summer family grill-out. That's probably why the simple yet iconic dish has endured since it was first mentioned in the New York Times in 1878.
Instead of using shortbread cookies or wafers, we've swapped in ladyfingers and dipped them in espresso before layering them into a serving dish.
Quick banana pudding recipes often use pudding mix and other instant food products, but we're making our custard entirely from scratch. It comes together just as quickly as instant pudding but has a lot more flavor.
Once it's all put together, a 4-hour chill will marry the flavors as the pudding sets - but you could also chill it overnight for an even better dessert the next day.
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