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’s a nostalgic and comforting treat that’s perfect for family gatherings or anytime you crave a luscious, sweet dessert.
Ingredients
Scale
Pudding
- 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
Layers
- 1 box vanilla wafers (approximately 11 ounces)
- 5 to 6 ripe bananas, sliced
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the pudding base: In a large saucepan, whisk together sugar, flour, and salt. Gradually add the milk while whisking continuously until the mixture is smooth to avoid lumps.
- Cook the pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10 to 12 minutes.
- Temper the eggs: Remove the pan from heat and slowly whisk about 1 cup of the hot pudding mixture into the beaten egg yolks to temper them, preventing curdling. Then return this egg mixture to the saucepan, stirring constantly.
- Finish cooking the pudding: Return the saucepan to medium heat and continue cooking for 2 to 3 minutes until the pudding thickens further. Remove from heat and stir in the vanilla extract for flavor.
- Assemble the layers: In a glass baking dish, layer one-third of the vanilla wafers evenly, then add one-third of the banana slices, followed by one-third of the pudding. Repeat layering two more times, ending with a pudding layer on top.
- Chill the pudding: Cover the dish with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to allow flavors to meld and pudding to set.
- Prepare the whipped cream topping: Just before serving, whip the heavy cream with powdered sugar in a mixing bowl until soft peaks form. Spread or dollop the whipped cream evenly over the chilled pudding.
- Garnish and serve: Optionally, decorate the top with extra vanilla wafers or banana slices for an appealing presentation. Serve chilled and enjoy.
Notes
- Use ripe but firm bananas to avoid sogginess in the pudding layers.
- Pressing plastic wrap onto the pudding surface prevents a skin from forming and keeps it smooth.
- For a lighter version, you can substitute the heavy cream with whipped topping.
- The pudding needs adequate chilling time to set properly, so prepare in advance if possible.
- Leftovers should be covered and refrigerated, best consumed within 2 days.
