Description
This classic homemade banana pudding features layers of creamy vanilla custard, ripe banana slices, and soft vanilla wafers, all topped with a cloud of whipped cream. It’s a nostalgic Southern dessert that’s easy to make and perfect for any gathering.
Ingredients
Scale
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 4 ripe bananas, sliced
- About 45 vanilla wafers
- Whipped cream or meringue (optional, for topping)
Instructions
- In a saucepan over medium heat, whisk together milk, sugar, flour, and salt. Stir constantly until slightly thickened.
- In a separate bowl, whisk egg yolks. Slowly add a bit of the warm milk mixture to temper the eggs, then return the egg mixture to the saucepan.
- Continue cooking and stirring until the mixture becomes thick like pudding. Remove from heat and stir in butter and vanilla extract.
- In a trifle bowl or deep dish, layer vanilla wafers, then banana slices, then pudding. Repeat until the dish is full, ending with a pudding layer on top.
- Let the dish cool at room temperature for a few minutes, then chill in the refrigerator for at least 4 hours or overnight.
- Top with whipped cream or meringue before serving. Garnish with extra banana slices or crushed wafers if desired.
Notes
- Use firm bananas to avoid overly mushy texture.
- Letting the dessert chill overnight improves the flavor and texture.
- Layer while the pudding is still warm to soften the wafers just right.