Description
Old-Fashioned Homemade Banana Pudding is a classic Southern dessert that features creamy custard layered with vanilla wafers and fresh banana slices. The pudding is made from scratch with a rich, velvety custard base, chilled to perfection, and topped with freshly whipped cream for a luscious, comforting treat that’s perfect for any occasion.
Ingredients
Scale
Custard
- 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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Make the custard base: In a large saucepan, whisk together the sugar, flour, and salt. Gradually add the milk while whisking until the mixture is smooth and free of lumps.
- Cook the custard: 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 saucepan from heat. Gradually whisk about 1 cup of the hot custard mixture into the lightly beaten egg yolks to warm them gently and prevent curdling.
- Thicken the custard further: Return the egg yolk mixture to the saucepan, stirring constantly. Place it back over medium heat and cook for an additional 2 to 3 minutes until the custard further thickens. Remove from heat and stir in vanilla extract.
- Layer the pudding: In a glass baking dish, create layers by placing one-third of the vanilla wafers, followed by one-third of the banana slices, and then pour one-third of the custard pudding over them. Repeat these layers two more times, finishing with a top layer of custard.
- Chill the pudding: Cover the dish with plastic wrap pressed directly onto the pudding surface to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the pudding to set.
- Prepare the whipped cream topping: Before serving, whip the heavy cream and powdered sugar together in a mixing bowl until soft peaks form.
- Add the topping and garnish: Spread or dollop the whipped cream evenly over the chilled pudding. Garnish with additional vanilla wafers or banana slices if desired.
Notes
- To prevent the bananas from browning, prepare the pudding close to serving time or sprinkle lemon juice over banana slices.
- For a lighter version, you can substitute whole milk with 2% milk, but the texture may be slightly less creamy.
- Ensure to whisk constantly when cooking the custard to prevent lumps and scorching.
- This pudding improves in flavor when refrigerated overnight, allowing the vanilla wafers to soften and meld with the custard.
- Use ripe but firm bananas to avoid mushy textures in the pudding.
- Whipped cream topping can be sweetened more or less according to taste preference.
