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oli

oli

On 1/18/2026 at 12:39 AM, AAQuesada said:

Nilla wafers have already been perfected, just buy them. Then focus on the pudding part, that's the part where you can make a big improvement with minimal effort. Stella Parks is a good place to start for Classic Americana I know she has a recipe in her book Bravetart but here is a recipe of hers I found online

 

https://www.seriouseats.com/warm-and-creamy-banana-pudding

 

Another option is to steal the filling from Christina Tossi of Momofuku Milk Bar fame. 

\http://diaryofastudentgourmet.blogspot.com/2014/10/momofuku-milk-bar-banana-cream-pie.html

I see you're in Los Angeles and when I lived there, I used to go to a restaurant called Garden's of Taxco and they have the Very Best Banana Pudding. I tried to get the recipe from them and came up empty. I even tried to get the LA newspaper to see if they could get it and put it in their food section. It is so good I wouldn't mind paying for the recipe, it's that good.

oli

oli

On 1/18/2026 at 12:39 AM, AAQuesada said:

Nilla wafers have already been perfected, just buy them. Then focus on the pudding part, that's the part where you can make a big improvement with minimal effort. Stella Parks is a good place to start for Classic Americana I know she has a recipe in her book Bravetart but here is a recipe of hers I found online

 

https://www.seriouseats.com/warm-and-creamy-banana-pudding

 

Another option is to steal the filling from Christina Tossi of Momofuku Milk Bar fame. 

\http://diaryofastudentgourmet.blogspot.com/2014/10/momofuku-milk-bar-banana-cream-pie.html

I see you're in Los Angeles and when I lived there, I used to go to a restaurant called Garden's of Taxco and they have the Very Best Banana Pudding. I tried to get the recipe from them and came up empty. I even tried to get the LA newspaper to see if they could get it and put it in their food section. 

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