Hey, I’m James. If you’ve read a recipe on Banana Bliss and thought, “Wow, someone really nerded out on the science,”—yeah, that’s probably me.
Growing up, I was the kid who always wanted to know why a cake rose or a custard thickened. My grandma used to call me her “little scientist,” and she’d let me help in the kitchen if I promised not to ask too many questions. Spoiler: I always did. I tried my first banana pudding at a family reunion—thick, creamy, and with a secret splash of bourbon. I spent years trying to recreate it, and along the way, became a little obsessed with perfecting the details.
I first found Banana Bliss after sending Emily an embarrassingly long email about her custard ratios. I thought she’d ignore me. Instead, she challenged me to do better—and a week later, I was knee-deep in pudding tests. Now I get to combine two of my favorite things: experimenting with recipes and eating dessert.
What I love most about banana pudding is its mix of science and nostalgia. There’s something soothing about whisking eggs and sugar, waiting for the magic to happen. I’m a firm believer that the best desserts are a little messy, a little imperfect, and always shared with people you like.
You’ll usually find me in the kitchen, timer in one hand and spoon in the other, ready to tweak and taste until it’s “just right.” And if you have strong opinions on whether banana pudding should be served warm or cold—let’s chat.