Description
A classic Southern dessert, Banana Pudding features layers of creamy vanilla pudding, ripe banana slices, and crunchy vanilla wafers, chilled to perfection. This luscious pudding combines a smooth custard base made from scratch with simple ingredients and is perfect topped with whipped cream for a delightful treat.
Ingredients
Scale
Custard
- 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
- Prepare the custard base: In a medium saucepan, whisk together sugar, cornstarch, and salt until combined. Gradually whisk in the whole milk, making sure the mixture is smooth with no lumps.
- Cook the pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent sticking or lumps, until it thickens and reaches a gentle boil, about 6 to 8 minutes.
- Temper the eggs: Remove the pan from heat. In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot pudding mixture to the yolks in a steady stream while whisking continuously to prevent curdling.
- Combine egg mixture and finish cooking: Pour the tempered egg yolks back into the saucepan with the remaining pudding mixture. Cook over medium-low heat, stirring constantly, for another 2 to 3 minutes until the pudding is thickened and creamy. Remove from heat and stir in the pure vanilla extract.
- Cool the pudding: Allow the pudding to cool slightly for about 10 minutes before assembling the dessert to avoid melting the wafers and bananas.
- Assemble the pudding layers: In a serving dish or individual glasses, layer vanilla wafers, sliced bananas, and pudding. Repeat these layers until all ingredients are used, finishing with a layer of pudding on top.
- Chill: Cover the assembled pudding with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 3 hours to allow flavors to meld and the dessert to set properly.
- Serve: Before serving, optionally garnish the pudding with whipped cream, additional banana slices, or crumbled vanilla wafers for extra texture and flavor.
Notes
- Make sure to whisk constantly while cooking the pudding to avoid lumps or burning.
- Tempering the eggs prevents them from scrambling when added to the hot mixture.
- Pressing plastic wrap directly onto the pudding surface prevents a skin from forming during chilling.
- Use ripe but firm bananas to avoid mushiness in the layers.
- This pudding can be prepared a day in advance and kept refrigerated for up to 2 days.
