Ah, homemade banana pudding! 🍌🍮 Let’s make it classic, creamy, and delicious. Here’s a detailed recipe for a traditional Southern-style banana pudding that’s easy to follow:
Ingredients (Serves 6–8)
- 4–5 ripe bananas, sliced
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 4 cups whole milk
- 4 large egg yolks
- 2 tsp vanilla extract
- 1 box (12 oz) vanilla wafers
- 1 cup heavy cream (for whipped cream topping)
- 2 tbsp powdered sugar (for whipped cream, optional)
Instructions
1. Make the custard:
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually add milk while whisking to prevent lumps.
- Cook over medium heat, stirring constantly, until it thickens (about 8–10 minutes).
- In a small bowl, lightly beat the egg yolks. Temper them by slowly adding a small amount of the hot milk mixture to the yolks, whisking constantly.
- Pour the yolk mixture back into the saucepan. Cook 2–3 more minutes, stirring constantly.
- Remove from heat and stir in vanilla extract. Let it cool slightly.
2. Assemble the pudding:
- In a serving dish or trifle dish, layer vanilla wafers, then banana slices, then custard.
- Repeat layers until all ingredients are used, ending with custard on top.
3. Make the whipped cream:
- In a chilled bowl, whip heavy cream with powdered sugar (optional) until soft peaks form.
- Spread the whipped cream over the top of the pudding.
4. Chill:
- Refrigerate for at least 2–3 hours (overnight is even better). This lets the flavors meld and the wafers soften slightly.
5. Serve:
- Optional: Garnish with crushed vanilla wafers or a few banana slices on top for presentation.
âś… Tips for best results:
- Use ripe but firm bananas so they don’t turn mushy too quickly.
- Layer custard and bananas carefully to avoid soggy wafers.
- For extra richness, some people like to add a little cream cheese to the custard.
If you want, I can also give you a quick 20-minute “no-bake” version that’s lighter but still tastes amazing.
Do you want me to do that?
