Description
This classic Banana Pudding recipe is a creamy, layered dessert featuring smooth vanilla pudding, ripe banana slices, and crunchy vanilla wafers. It’s a delightful treat perfect for family gatherings or a comforting sweet indulgence, requiring chilling time to set and marry the flavors.
Ingredients
Scale
Custard
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
Assembly
- 3 ripe bananas, sliced
- 1 box vanilla wafers (about 50 wafers)
- Whipped cream for topping (optional)
Instructions
- Prepare custard base: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth to avoid lumps.
- Cook pudding: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 6 to 8 minutes.
- Temper egg yolks: Remove the saucepan from heat. In a small bowl, whisk the egg yolks, then gradually whisk in 1/2 cup of the hot milk mixture to warm the eggs gently and prevent curdling.
- Combine and thicken: Pour the tempered egg yolk mixture back into the saucepan, whisking constantly. Cook over medium-low heat for 2 to 3 more minutes until the pudding thickens further. Remove from heat and stir in the vanilla extract for flavor.
- Cool pudding: Allow the pudding to cool slightly, about 10 minutes, so it thickens and will hold its shape during assembly.
- Layer the dessert: In a serving dish or individual glasses, layer vanilla wafers, sliced bananas, and pudding. Repeat until all ingredients are used, finishing with a layer of pudding on top.
- Chill: Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours to let the flavors meld and the dessert set.
- Garnish and serve: Before serving, optionally top with whipped cream, additional banana slices, or crumbled vanilla wafers for extra texture and presentation.
Notes
- Be sure to whisk continuously when cooking the pudding to prevent lumps or scorching.
- Tempering the egg yolks is crucial to avoid scrambled eggs in the pudding.
- Using plastic wrap directly on the pudding surface helps prevent a skin from forming.
- Banana pudding is best enjoyed after chilling for the full recommended time to develop its signature texture and flavor.
- For a lighter version, you can substitute low-fat milk, though the custard may be less rich.
