Hi! I’m Madison Carter, and I guess you could say I take banana pudding a little too seriously. Honestly, I never planned on being the “pudding person” in any group, but here we are.
I grew up baking with my mom—cookies, cakes, anything sweet. But banana pudding? That was always the treat we bought, never made. One day in college, desperate for a taste of home, I tried making it from scratch. I failed hard: mushy bananas, runny pudding, cookies that turned to mush. But something about it stuck. The idea that a few simple ingredients could become comfort in a bowl just felt right.
Years later, I wandered into a café on a random Tuesday morning and spotted Emily, arguing with the barista about how banana pudding should be layered. I laughed, joined in, and pretty soon we were debating wafer placement like it was a science. That’s how we met. She asked if I wanted to help her “get the texture right.” I never left.
Recipe development is a lot of trial and error, but I actually love the messiness—both literal and figurative. Sometimes a batch goes wrong, sometimes we stumble on something amazing. My kitchen is rarely Instagram-ready, but my fridge is always stocked with leftovers from testing.
Here, I get to experiment with flavors, argue with James about the proper way to thicken custard, and swap kitchen stories with people from all over. Banana Bliss is my dream job, but also my favorite group of weird dessert-loving friends. If you’ve ever found a quirky recipe or a new twist on the classic, chances are it came from a late-night brainstorm session with me at the stove.
If you want to talk recipe hacks or have opinions on vanilla wafers, come say hi. There’s always room for one more at the banana pudding table.