Description
This Classic Banana Pudding recipe is a comforting, nostalgic dessert that layers ripe bananas and vanilla wafers with a creamy homemade vanilla pudding. Topped with whipped cream and chilled to perfection, it’s the ultimate indulgence for gatherings or a sweet treat any time.
Ingredients
Scale
Fruit
- 4 ripe bananas
Dry Ingredients
- 1 box vanilla wafers (approximately 12 oz)
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
Dairy & Eggs
- 2 cups milk
- 4 egg yolks
- 2 tablespoons butter
- 1 cup whipped cream
Flavorings
- 1 teaspoon vanilla extract
Instructions
- Combine Ingredients for Pudding Base: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt until smooth.
- Cook Until Thickened: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble gently, about 5-7 minutes.
- Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks. Gradually pour a small amount of the hot pudding mixture into the yolks while whisking continuously to prevent curdling.
- Finish Cooking the Pudding: Return the tempered egg yolk mixture back to the saucepan. Continue cooking and stirring for an additional 2 minutes until very thick and creamy.
- Stir in Butter and Vanilla: Remove the pudding from heat and stir in the butter and vanilla extract until fully incorporated.
- Prepare Layers: Slice the bananas into thin rounds. In a serving dish, layer vanilla wafers, sliced bananas, and then pour a portion of the pudding over them. Repeat layering until ingredients are used up, finishing with pudding on top.
- Top with Whipped Cream: Spread or pipe the whipped cream on the top layer of pudding for a light, creamy finish.
- Chill: Cover the pudding with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the pudding to set before serving.
Notes
- Use ripe but firm bananas to avoid mushy texture in the pudding.
- Use low-fat or whole milk depending on preference; whole milk will yield a richer pudding.
- For a decorative touch, reserve some vanilla wafers to crumble on top before serving.
- If you want a quicker set, chill the pudding in the freezer for 45 minutes but do not let it freeze solid.
- Can be made a day ahead and stored in the refrigerator covered tightly.
