Description
Make a creamy, layered Southern banana pudding using homemade vanilla pudding and vanilla wafers.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups cold milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large ripe bananas, sliced
- 1 box (11 ounces) vanilla wafers
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the cold milk until smooth.
- Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for 1 minute, stirring constantly.
- Remove the saucepan from the heat. In a small bowl, temper the egg yolks by slowly whisking about 1/2 cup of the hot pudding mixture into the yolks.
- Pour the tempered yolk mixture back into the saucepan with the remaining pudding. Return to low heat and cook for 1 minute, stirring constantly. Do not boil.
- Remove from heat. Stir in the butter and vanilla extract until the butter melts and is fully incorporated.
- Pour the pudding into a bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold.
- When ready to assemble, whip the heavy cream and powdered sugar together until stiff peaks form.
- To assemble, spread a thin layer of chilled pudding in the bottom of a large glass trifle dish or individual serving dishes.
- Arrange a layer of vanilla wafers over the pudding. Top the wafers with a layer of sliced bananas.
- Spoon about one-third of the whipped cream over the bananas.
- Repeat the layers: pudding, wafers, bananas, whipped cream, until all ingredients are used, ending with a final layer of whipped cream.
- Chill the assembled pudding for at least 4 hours before serving for best flavor and texture.
Notes
- For a richer flavor, use half-and-half instead of milk in the pudding base.
- If you prefer a baked version, layer the ingredients and top with meringue instead of whipped cream, then bake at 350 degrees Fahrenheit for 15 minutes until lightly browned.
- Slice the bananas just before assembling the layers to minimize browning.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 110