Description
This classic Banana Pudding recipe features a creamy homemade vanilla pudding layered with ripe banana slices and crunchy vanilla wafers. Chilled to perfection and optionally topped with whipped cream, it’s a nostalgic Southern dessert that’s easy to prepare and irresistibly delicious.
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
- Mix dry ingredients and milk: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk until the mixture is smooth and well combined.
- Cook the pudding base: Place the saucepan over medium heat. Stir constantly for 6–8 minutes as the mixture thickens and comes to a gentle boil, being careful not to scorch the bottom.
- Temper the egg yolks: Remove the saucepan from heat. In a separate bowl, whisk the egg yolks, then slowly whisk in about 1/2 cup of the hot milk mixture to gently raise the temperature of the eggs without scrambling them.
- Combine and thicken: Pour the tempered egg yolks back into the saucepan, whisking continuously. Return to medium-low heat and cook for an additional 2–3 minutes until the pudding thickens further. Remove from heat and stir in the vanilla extract.
- Cool the pudding: Allow the pudding to cool slightly for about 10 minutes before assembling to prevent wilting bananas and soggy wafers.
- Layer the dessert: In a large dish or individual glasses, layer vanilla wafers, slices of banana, and pudding. Repeat layers until all ingredients are used, ending with a layer of pudding on top.
- Chill: Cover the assembled pudding with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for at least 3 hours to allow flavors to meld and the texture to set.
- Serve: Before serving, optionally top with whipped cream, additional banana slices, or crushed vanilla wafers for extra texture and garnish.
Notes
- Tempering the egg yolks is crucial to prevent curdling and achieve a smooth pudding.
- Press plastic wrap directly on the pudding surface to avoid skin formation during chilling.
- For a lighter dessert, substitute some or all of the whole milk with 2% milk.
- This pudding can be stored in the refrigerator for up to 2 days before serving.
- If you prefer a firmer pudding, chill overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern American
