Description
This Old-Fashioned Homemade Banana Pudding is a classic Southern dessert featuring layers of creamy vanilla pudding, ripe bananas, and crunchy vanilla wafers, topped with freshly whipped cream. It is a comforting and nostalgic treat perfect for gatherings or a sweet indulgence at home.
Ingredients
Scale
Pudding Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 cups whole milk
- 6 large egg yolks, lightly beaten
- 2 teaspoons vanilla extract
Other Ingredients
- 1 box vanilla wafers (approximately 11 ounces)
- 5 to 6 ripe bananas, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the pudding base: In a large saucepan, whisk together the sugar, flour, and salt. Gradually add the milk, whisking until the mixture is smooth.
- Cook the pudding: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Temper the egg yolks: Remove the saucepan from heat and gradually whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them. Then, return the egg yolk mixture back into the saucepan, stirring constantly.
- Finish cooking pudding: Place the saucepan back over medium heat and cook for an additional 2-3 minutes until thickened. Remove from heat and stir in the vanilla extract.
- Layer the pudding: In a glass baking dish, layer one-third of the vanilla wafers, followed by one-third of the banana slices. Pour one-third of the pudding mixture on top. Repeat the layers two more times, ending with a layer of pudding.
- Chill the pudding: Cover the dish with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight for best results.
- Whip the cream: Before serving, whip the heavy cream and powdered sugar together in a mixing bowl until soft peaks form.
- Serve: Spread or dollop the whipped cream over the pudding. Garnish with additional vanilla wafers or banana slices if desired.
Notes
- Tempering the egg yolks is essential to prevent scrambling and ensure a smooth pudding.
- Pressing the plastic wrap directly onto the pudding surface prevents a skin from forming.
- For best flavor, refrigerate the pudding overnight to allow layers to meld.
- Bananas brown quickly; slice them just before layering or toss slices with a little lemon juice to preserve color.
- You can substitute heavy cream topping with store-bought whipped cream if preferred.
