Description
This Old-Fashioned Homemade Banana Pudding is a classic Southern dessert featuring layers of creamy vanilla pudding, ripe banana slices, and crunchy vanilla wafers. The rich pudding is homemade on the stovetop using wholesome ingredients, and the dessert is chilled for a few hours to meld the flavors before being topped with freshly whipped cream. It’s a comforting, nostalgic treat perfect for family gatherings or anytime you crave a timeless sweet indulgence.
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
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Pudding Base: In a large saucepan, whisk together the granulated sugar, all-purpose flour, and salt. Gradually add the whole milk, whisking continuously until the mixture is smooth with no lumps.
- Cook the Pudding: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent burning, until it thickens and coats the back of a spoon. This process typically takes 10 to 12 minutes.
- Temper the Egg Yolks: Remove the saucepan from heat briefly. Gradually whisk about 1 cup of the hot pudding mixture into the lightly beaten egg yolks to temper them and prevent curdling. Once combined, return the egg yolk mixture into the saucepan while stirring constantly.
- Finish Cooking the Pudding: Return the saucepan to medium heat and continue to cook for 2 to 3 more minutes, stirring constantly, until the pudding thickens further. Remove from heat and stir in the vanilla extract for flavor.
- Assemble the Banana Pudding: In a glass baking dish, layer one-third of the vanilla wafers, followed by one-third of the sliced bananas. Pour one-third of the pudding over the bananas. Repeat this layering process two more times, finishing with a final layer of pudding on top.
- Chill the Pudding: Cover the baking dish tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate the assembled pudding for at least 4 hours or overnight to allow flavors to meld and the pudding to set properly.
- Make the Whipped Cream: Just before serving, whip the heavy cream and powdered sugar together in a chilled mixing bowl until soft peaks form, creating a light and fluffy topping.
- Serve and Garnish: Spread or dollop the whipped cream over the chilled banana pudding. Garnish with additional vanilla wafers or banana slices if desired for an inviting presentation.
Notes
- Use ripe but firm bananas to avoid browning and maintain texture layers.
- For a richer pudding, you can substitute some of the whole milk with half-and-half or cream.
- Pressing plastic wrap directly onto the pudding prevents an undesirable skin from forming during refrigeration.
- Pudding can be assembled a day ahead to enhance flavor, but add the whipped cream just before serving to maintain its texture.
- If you prefer, you can toast the vanilla wafers lightly before layering for an added crunch and depth of flavor.
- Ensure constant stirring while cooking the pudding to prevent lumps and scorching.
