Banana Pudding
A classic Southern dessert featuring creamy vanilla pudding, fresh bananas, and fluffy whipped cream layered with vanilla wafers, perfect for impressing family and friends.
Ingredients
Pudding Mixture
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
Layers
- 3 ripe bananas, sliced Use ripe bananas for the best flavor.
- 1 box vanilla wafers
- additional whipped cream for topping (optional) Use for garnishing.
Instructions
Preparation
- In a medium saucepan, whisk together the milk, heavy cream, sugar, flour, and salt. Cook over medium heat until the mixture begins to thicken, stirring constantly.
- In a bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them, then add the egg yolk mixture back into the saucepan.
- Continue cooking for another 2-3 minutes, stirring until thickened. Remove from heat and stir in the vanilla extract. Let this pudding mixture cool to room temperature.
Layering
- In a trifle dish or any glass serving bowl, layer the vanilla wafers, followed by a layer of sliced bananas and then a generous layer of the pudding mixture. Repeat the layers until all ingredients are used, topping with a final layer of pudding.
- Optional: Top the pudding with additional whipped cream for garnish.
Chilling
- Cover and refrigerate for at least 4 hours, or overnight for best results.
Notes
Serve chilled, ideally in individual bowls. For better freshness, cover tightly with plastic wrap or use an airtight container. Consume within 3 days for optimal flavor and texture.