This classic Banana Pudding recipe features a smooth, creamy vanilla custard layered with ripe bananas and crunchy vanilla wafers. Chilled to perfection and optionally topped with whipped cream, this dessert offers a delightful balance of textures and flavors, making it a beloved Southern treat.
Total Time:4 hours 30 minutes
Yield:6 servings
Ingredients
Pudding
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 3/4 cups milk
3 large egg yolks, beaten
1 teaspoon vanilla extract
Layers
2 ripe bananas, sliced
1 box (11 ounces) vanilla wafers
Whipped cream for topping (optional)
Instructions
Prepare the custard: In a medium saucepan, combine sugar, flour, and salt. Gradually whisk in milk to blend smoothly. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
Incorporate egg yolks: Whisk a small amount of the hot custard into the beaten egg yolks to temper them. Then, slowly return this egg mixture to the saucepan. Continue cooking for 2 more minutes while stirring constantly to avoid curdling. Remove from heat and stir in vanilla extract.
Assemble the pudding layers: In a serving dish, layer vanilla wafers evenly. Add a layer of sliced bananas over the wafers, followed by a layer of the warm pudding. Repeat the layers, finishing with a top layer of pudding.
Chill before serving: Cover the assembled pudding and chill in the refrigerator for at least 4 hours to let the flavors meld and the pudding to set.
Serve: Optionally, top with whipped cream before serving to add extra creaminess and sweetness.
Notes
Use ripe bananas for optimal sweetness and flavor.
To prevent bananas from browning, slice them just before assembling or lightly coat with lemon juice.
Ensure constant stirring during cooking to avoid lumps and prevent the custard from sticking to the pan.
If preferred, substitute vanilla wafers with homemade or other flavored cookies for variety.
For a richer pudding, substitute part of the milk with half-and-half or cream.
