Banana Pudding

Ripe bananas, tender vanilla wafers, and rich vanilla custard are layered in tiers of this traditional Southern delicacy, which is frequently garnished with whipped cream or a light meringue. Reminiscent of Sunday dinners and family get-togethers, this cozy, creamy dish is more than simply a delight.

Tasting Notes

Each spoonful of this Banana Pudding offers a symphony of textures and flavors. The smooth and creamy pudding, the natural sweetness of bananas, and the satisfying crunch of vanilla wafers create a dessert experience that is both nostalgic and irresistible.

Ingredients

• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 3-4 ripe bananas, sliced
• 1 box (12 ounces) vanilla wafers
• 2 cups heavy cream
• 1/4 cup powdered sugar

Kitchen Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• 9×13-inch baking dish
• Electric mixer
• Serving bowls or cups

Instructions

1. In a medium saucepan, whisk together sugar, flour, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly until the mixture thickens.
4. In a separate bowl, temper the egg yolks by slowly whisking in some of the hot milk mixture. Then, add the egg mixture back into the saucepan.
5. Continue cooking and stirring until the pudding reaches a pudding-like consistency.
6. Remove from heat and stir in butter and vanilla extract until well combined.
7. Allow the pudding to cool slightly.
8. In the 9×13-inch baking dish, layer vanilla wafers, sliced bananas, and pudding. Repeat until all ingredients are used, ending with a layer of pudding on top.
9. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. Spread the whipped cream over the top layer of pudding.
11. Refrigerate for at least 4 hours, allowing the flavors to meld.

Pro Tips

• For a richer flavor, use whole milk and real vanilla extract.
• Ensure the pudding is completely cooled before assembling the layers to prevent a soggy texture.
• Experiment with different types of cookies for a unique twist.

Variations

• Add a layer of chocolate shavings between the pudding and whipped cream for a chocolatey surprise.
• Try using caramel sauce or toffee bits for added depth of flavor.

FAQs

Yield: 8

Banana Pudding

Print

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, beaten
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3 ripe bananas, sliced
• 1 box vanilla wafers (about 12 ounces)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. In a medium saucepan, whisk together sugar, flour, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 8-10 minutes).
4. Remove from heat. Gradually whisk about 1/4 of the hot mixture into the beaten egg yolks, then add the egg mixture back into the saucepan.
5. Cook over medium heat, stirring constantly, for an additional 2 minutes.
6. Remove from heat and stir in butter and vanilla extract.
7. Allow the custard to cool to room temperature.
8. In a trifle dish or serving bowl, layer vanilla wafers, sliced bananas, and custard. Repeat the layers, ending with a layer of custard on top.
9. In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
10. Spread the whipped cream over the top layer of custard.
11. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
12. Before serving, garnish with additional banana slices and crushed vanilla wafers if desired.

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gCholesterol: 130mgSodium: 150mgCarbohydrates: 45gFiber: 2gSugar: 30gProtein: 5g