Homemade Banana Pudding
This old-fashioned banana pudding is a nostalgic treat featuring layers of creamy pudding, fresh bananas, and crispy vanilla wafers, all topped with whipped cream.
Ingredients
Pudding Base
- 2 cups milk Whole milk is best, but 2% can be used.
- 1/2 cup granulated sugar Brown sugar can be used for a deeper flavor.
- 1/4 cup cornstarch Can substitute with gluten-free starch if needed.
- 1/4 teaspoon salt Enhances sweetness and balances flavors.
- 3 large egg yolks No whites; saves those for meringue.
- 2 tablespoons unsalted butter Salted butter can be used but may alter the balance.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
Finishing Touches
- 1 package vanilla wafers Crispy wafers are essential for layering.
- 3 ripe bananas, sliced Choose spotty and fragrant bananas.
- to taste whipped cream Can use homemade or store-bought.
Instructions
Preparation of Pudding
- In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Whisk until smooth.
- Turn the heat to medium and cook while stirring constantly until it thickens, about 5-10 minutes.
- Lightly beat the egg yolks in a bowl. Gradually whisk in some of the hot milk mixture to temper the yolks.
- Return the yolk mixture to the saucepan. Cook on medium-low for another 2-3 minutes until it thickens further.
- Remove from heat and stir in the butter and vanilla extract.
Assembly
- In a serving dish, layer vanilla wafers, sliced bananas, and pudding, repeating layers until all ingredients are used, finishing with pudding on top.
- Cover and chill in the refrigerator for at least 2 hours.
- Serve topped with whipped cream.
Notes
For added texture, sprinkle crushed vanilla wafers on top before serving. Best enjoyed fresh, ideally within 2-3 days.