Description
Classic homemade banana pudding features layers of creamy vanilla custard, ripe bananas, and crunchy vanilla wafers. This luscious, comforting dessert is perfectly chilled for a smooth, indulgent treat that’s ideal for any occasion.
Ingredients
Scale
Custard
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Layers
- 1 box vanilla wafers (approximately 11 oz)
- 4 ripe bananas, sliced into thin rounds
Instructions
- Heat Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Place over medium heat and stir occasionally. Warm the mixture until hot but do not let it boil.
- Prepare Egg Mixture: In a separate bowl, whisk together granulated sugar, egg yolks, cornstarch, and salt until smooth and fully combined.
- Temper Eggs: Slowly pour a small amount of the warm milk and cream into the egg mixture while whisking constantly to gently raise the temperature and prevent curdling.
- Combine Mixtures: Gradually add the remaining warm milk and cream mixture into the egg mixture, whisking continuously to ensure a smooth blend.
- Cook Custard: Pour the combined mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, indicating it has reached pudding consistency.
- Finish Custard: Remove from heat and stir in vanilla extract and unsalted butter until fully incorporated. Allow the pudding to cool for a few minutes, stirring occasionally to prevent a skin from forming.
- Build Layers: In a large serving dish, arrange a layer of vanilla wafers on the bottom, then add a layer of banana slices on top.
- Add Pudding: Pour a portion of the cooled pudding over the bananas and wafers, spreading it evenly using a spatula.
- Repeat Layers: Add another layer of vanilla wafers, followed by another layer of banana slices, then top with the remaining pudding, smoothing the surface.
- Chill: Cover the pudding with plastic wrap, pressing it directly on the surface of the pudding to prevent skin formation. Refrigerate for at least 4 hours or until fully set and chilled.
- Serve: Once chilled, serve the banana pudding cold. Optionally, garnish with extra vanilla wafers or whipped cream for added texture and flavor.
Notes
- Make sure to temper the eggs carefully to avoid curdling the custard.
- Use ripe bananas for the best sweetness and texture.
- Press the plastic wrap directly on the pudding surface to prevent a skin from forming while chilling.
- This pudding can be made a day ahead, as chilling improves the flavors and texture.
- If desired, substitute some whole milk with half-and-half for a richer custard.
