Description

A classic Southern banana pudding with a creamy vanilla custard, fresh banana slices, vanilla wafers, and homemade whipped cream topping. Easy to make and perfect for any occasion.

Ingredients

Scale

4–5 ripe bananas, sliced
45–50 vanilla wafers
3 cups (720 ml) whole milk
3/4 cup (150 g) granulated sugar
4 large egg yolks, room temperature
1/3 cup (40 g) cornstarch
Pinch of salt
2 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
1 cup (240 ml) heavy whipping cream, chilled
2 tablespoons powdered sugar

Instructions

Peel and slice 4-5 ripe bananas into about 1/4-inch thick rounds. Set aside.
In a medium saucepan, combine 3 cups whole milk, 3/4 cup granulated sugar, and a pinch of salt. Heat over medium heat until just about to simmer, stirring occasionally.
In a separate bowl, whisk together 4 large egg yolks and 1/3 cup cornstarch until smooth and pale. Slowly add about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper.
Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until custard thickens and coats the back of a spoon, about 5-7 minutes.
Remove from heat and stir in 2 tablespoons softened unsalted butter and 2 teaspoons vanilla extract. Let cool slightly, about 10 minutes, stirring occasionally.
Whip 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form.
In a 9×13-inch dish, spread a thin layer of custard on the bottom. Add a layer of vanilla wafers, then banana slices. Repeat layers until all ingredients are used, finishing with a layer of custard.
Spread whipped cream over the top layer of custard, smoothing gently.
Cover and refrigerate for at least 4 hours or overnight to let flavors meld and pudding set.

Notes

If custard gets lumps, strain through a fine sieve before assembling. Chill pudding overnight for best flavor melding. Use gluten-free vanilla wafers for gluten-free version. For dairy-free, substitute milk and cream with almond or coconut milk and use dairy-free butter alternatives.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Southern American

Nutrition

Serving Size: 1 cup (240 g)
Calories: 325
Sugar: 28
Sodium: 150
Fat: 18
Saturated Fat: 10
Carbohydrates: 40
Fiber: 2
Protein: 5

Keywords: banana pudding, southern dessert, creamy banana pudding, vanilla custard, easy dessert, potluck dessert