Banana Pudding
A classic Southern dessert featuring layers of creamy vanilla pudding, fresh bananas, and soft vanilla wafer cookies. Topped with whipped cream, this indulgent dessert is rich, comforting, and perfect for gatherings, potlucks, or anytime you crave a sweet treat.
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Equipment
- Medium saucepan
- Whisk
- Mixing bowls
- Spatula
- Knife
- Trifle dish or individual serving cups
- Electric mixer or hand whisk (for whipped cream)
Ingredients
- For the Pudding:
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 4 cups whole milk
- 4 large egg yolks lightly beaten
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- For Assembly:
- 4 –5 ripe bananas sliced
- 1 box 11 oz vanilla wafer cookies
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pudding:
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
- Add Egg Yolks:
- Temper the egg yolks by slowly whisking in about 1/2 cup of the hot pudding mixture. Then add the tempered yolks back into the saucepan. Continue to cook for 2–3 minutes, stirring constantly. Remove from heat.
- Add Butter and Vanilla:
- Stir in butter and vanilla extract until smooth. Let the pudding cool slightly.
- Whip the Cream:
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the Banana Pudding:
- In a large trifle dish or individual serving cups, layer vanilla wafers, banana slices, and pudding. Repeat layers until all ingredients are used, ending with a layer of pudding.
- Top with Whipped Cream:
- Spread whipped cream over the top layer of pudding. Garnish with additional banana slices or crushed vanilla wafers if desired.
- Chill:
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and the wafers to soften slightly.
Servings: 10 servings