Banana Pudding from Scratch
A classic Southern dessert redefined with a velvety homemade custard, ripe bananas, and vanilla wafers, creating a nostalgic yet sophisticated treat.
Ingredients
- 3 Cups Whole Milk
- 3/4 Cup Granulated Sugar
- 1/3 Cup Cornstarch
- 1/2 Teaspoon Salt
- 4 Large Egg Yolks
- 2 Tablespoons Unsalted Butter
- 2 Teaspoons Vanilla Extract
- 4 to 5 Large Ripe Bananas
- 1 Box (11 oz) Vanilla Wafers
- 1.5 Cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Slowly pour the whole milk into the saucepan while whisking constantly. Add the egg yolks and whisk until uniform.
- Cook the mixture over medium heat, stirring constantly until it thickens and bubbles.
- Remove from heat and stir in the unsalted butter and vanilla extract.
- Let the custard cool at room temperature for about 15 minutes.
- Layer vanilla wafers, sliced bananas, and custard in a large bowl or trifle jars.
- Press plastic wrap onto the surface and refrigerate for at least 4 hours.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form and spread over the pudding.
Notes
Use perfectly ripe bananas for the best flavor. Chill the pudding thoroughly to allow the wafers to soften.