Growing up, I always took the word “teacher” for granted. Sure, it’s part of the title given to that middle school substitute who turned on the TV and took a nap during biology. But as with any career, there’s the here-for-the-paycheck crowd, and those who live and breathe that title, where it’s fused into who they are and what they do. That’s the kind of teacher Dr. Maya Angelou was: She lived her life boldly, and wasn’t afraid to share everything it’s taught her, the good and bad included. In fact, it was part of her core philosophy:
“What you get, give. What you learn, teach.” #RememberingMaya pic.twitter.com/U1Sghx93rp
— OprahWinfrey Network (@OWNTV) May 28, 2014
From the outpouring of #RememberingMaya tweets, posts and messages, one thing is for sure: Angelou may have died, but her words will resonate with us long, long after her passing. (You can find some of her greatest quotes here.)
Angelou believed in a life of moderation — even “moderation in moderation,” as she told Oprah in 2013 — which includes the occasional indulgence, like her famous banana pudding. The story behind her recipe is a bit scandalous (she catches her boyfriend cheating on her with another woman, and sees her half-eaten, sorry excuse of a banana pudding on the table, prompting Angelou to reason that while she can’t keep the man, she sure as heck can make a better pudding), and it was honored in O‘s 10th anniversary issue as one of its top 10 recipes printed to date. You can try her official Banana Pudding recipe here.
So, Dr. Angelou, we raise a parfait glass to you and all of the lessons you’ve taught us over the years. We’re forever grateful.
PS — We hope you don’t judge us too harshly for whipping up an easier, bare-bones-college-kitchen-friendly version of your banana pudding. Our tribute recipe is a simple stand-in for a busy weekday craving, and really, it’s a way to ease yourself into that whole cooking-from-scratch thing. After you’ve tried it, spend a lazy weekend afternoon whipping up Angelou’s version. You’ll see ours is more like that substitute teacher. It can hold its own for an afternoon, but you’ll never stop thinking about the real deal.
- 1 package vanilla pudding mix (check package for additional ingredients; you'll probably just need milk)
- ½ package vanilla wafers
- 2 bananas, sliced
- Prepare the vanilla pudding according to the package's instructions (typically, this just means whisking the pudding mix with milk and letting it sit for five minutes, if you use the instant kind).
- As it sits, peel the bananas and slice them into thin coins.
- Layer the bottom of the serving dish with vanilla wafers and banana slices, then pour a layer of pudding on top. Continue this process once more, so that pudding covers the top of the dessert. Garnish with a few crumbled wafers, or, if you're serving them in individual glasses, one whole wafer per glass. Let it refrigerate for about 2 hours before serving, so the wafers can soften and the banana flavor can seep through.