Description
A classic Southern dessert, Banana Pudding features creamy, homemade vanilla pudding layered with ripe banana slices and crunchy vanilla wafers. This indulgent treat is chilled to perfection and optionally topped with whipped cream for an irresistible finish.
Ingredients
Scale
Pudding
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
Assembly
- 3 ripe bananas, sliced
- 1 box vanilla wafers (about 50 wafers)
- Whipped cream for topping (optional)
Instructions
- Combine dry ingredients and milk: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add the milk while whisking until the mixture is smooth.
- Cook pudding base: Place the saucepan over medium heat and stir constantly until the mixture thickens and comes to a gentle boil, about 6–8 minutes.
- Temper egg yolks: Remove from heat. In a small bowl, whisk the egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture to slowly bring up the temperature of the eggs, preventing curdling.
- Combine eggs and cook further: Pour the tempered egg yolks back into the saucepan, whisking constantly. Return to medium-low heat and cook for another 2–3 minutes until the pudding thickens further. Remove from heat and stir in the vanilla extract.
- Cool pudding: Allow the pudding to cool slightly, about 10 minutes.
- Layer ingredients: In a dish or individual serving glasses, layer the vanilla wafers, sliced bananas, and pudding in repeating layers, finishing with a layer of pudding on top.
- Chill: Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 3 hours to set.
- Serve: Before serving, optionally top with whipped cream, additional banana slices, or crumbled vanilla wafers for extra texture and flavor.
Notes
- Make sure to temper the eggs properly to avoid scrambled egg bits in the pudding.
- Covering the pudding directly with plastic wrap prevents a thick skin from forming on the surface.
- Use ripe but firm bananas so they hold up well during layering and chilling.
- For a dairy-free alternative, substitute milk with almond or coconut milk, but the flavor and texture may vary.
