Classic Banana Pudding
This rich classic banana pudding has layers of vanilla wafers, creamy homemade custard, ripe bananas, and a homemade whipped cream. No boxed ingredients in this easy recipe! It’s a timeless Southern dessert perfect for gatherings.
Servings: 12
Equipment
- saucepan
Ingredients
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2½ cups whole milk
- 1¾ cups heavy cream divided
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract or bean paste divided
- 1 11-ounce box vanilla wafers (I used about 50 wafers)
- 4-5 large ripe but firm bananas
- 3 tablespoons powdered sugar
Instructions
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Whisk in the milk, ½ cup heavy cream and egg yolks until smooth.
- Place over medium heat, and cook, stirring frequently until the pudding bubbles and thickens, about 8-10 minutes. It should coat the back of a spoon.
- Once thickened, cook for an additional minute while whisking. Remove from the heat and stir in the butter, one tablespoon at a time. Mix in the vanilla.
- Pour the pudding through a fine-mesh sieve over a heat-proof bowl for the silkiest texture.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Allow to cool for 1 hour, then place in the fridge to chill for 2 hours.
- In a mixing bowl beat 1 1⁄4 cups heavy cream, powdered sugar and vanilla extract on low speed until the powdered sugar is incorporated. Increase the speed to medium-high and whip until medium-stiff peaks form, about 3-4 minutes. Chill until ready to use.
- Remove the pudding from the refrigerator and whisk well until smooth. Set aside. Fill the bottom of a 2-quart dish with a layer of wafers.
- Slice 1-2 bananas into ¼-inch thick coins and place over top of the wafers. Top with half of the pudding.
- Repeat with the remaining wafers, banana slices, and pudding. Cover with plastic wrap and chill for 3 hours or overnight.
- Once chilled, spread the whipped cream over the pudding. Top with additional banana slices and crushed vanilla wafers just before serving.
Notes
- Use bananas that are ripe but firm and yellow with a few brown speckles for the best texture and taste. Overly soft bananas can become mushy.
- Slice the bananas evenly, about ¼ inch thick for the best texture in every bite.
- Whisking constantly while cooking the pudding will help keep pudding smooth and prevent lumps or scorching on the bottom of the pan.
- Covering the pudding with plastic wrap directly pressed onto the surface of the pudding until it has cooled will help prevent a skin from forming.
- Chilling for at least 3 hours or up to overnight allows the wafers to soften and the flavors will meld together.
- Add the whipped topping and banana slices just before serving for the freshest appearance.
- Using just a touch of lemon juice brushed on the banana slices will help prevent some browning. I used a little bit on the top bananas for a prettier presentation.
- This dessert tasted great the next day, and the bananas had minimal browning.
Nutrition
Calories: 288kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 83mg | Potassium: 258mg | Fiber: 1g | Sugar: 23g | Vitamin A: 763IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 0.3mg