Description
A rich, silky Southern banana pudding made from scratch with a homemade custard base, ripe bananas, vanilla wafers, and whipped cream. This recipe ensures a perfect texture without curdling or sogginess.
Ingredients
Scale
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tablespoons unsalted butter, room temperature
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large ripe bananas, sliced
- 1 tablespoon lemon juice
- 1 package (14 oz) vanilla wafers
- 1 cup heavy cream, cold
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, optional for garnish
Instructions
- Peel and slice bananas into 1/4-inch rounds. Toss with 1 tablespoon of lemon juice to prevent browning and set aside.
- In a large saucepan, whisk together sugar and flour until no lumps remain. Slowly whisk in milk, then add egg yolks and salt.
- Place saucepan over medium heat and stir constantly with a whisk. Cook for 5-7 minutes until the mixture begins to thicken.
- Reduce heat to medium-low and continue stirring for 2-3 minutes until the custard bubbles and coats the back of a spoon heavily.
- Remove from heat and stir in butter and 2 teaspoons vanilla extract until melted and incorporated.
- Transfer hot custard to a blender and blend for 30 seconds until smooth. Pour into a bowl, press plastic wrap directly onto the surface, and cool to room temperature.
- In a separate large mixing bowl, combine cold heavy cream, confectioners’ sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until stiff peaks form.
- To assemble, place a layer of vanilla wafers in the bottom of a 9×13 inch dish. Spread half the cooled custard over the wafers, then add half the banana slices.
- Repeat layers: remaining wafers, remaining custard, and remaining bananas. Dollop whipped cream over the top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and wafers to soften.
- Serve chilled, garnished with chocolate shavings if desired.
Notes
For best results, make the pudding the night before to allow the wafers to soften and flavors to meld. Do not freeze, as the texture of the whipped cream and custard will suffer. If using gluten-free wafers, ensure they are sturdy enough to hold layers. For dairy-free version, substitute coconut milk and coconut cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
Keywords: banana pudding, southern dessert, homemade custard, vanilla wafers, creamy pudding, make-ahead dessert