Classic Banana Pudding
A creamy and nostalgic dessert with layers of vanilla custard, ripe bananas, and crunchy vanilla wafers.
Equipment
- Medium Saucepan
- Mixing Bowl
- Trifle Dish or Individual Cups
Ingredients
Ingredients
- 3-4 pieces Ripe Bananas Choose bananas that are slightly speckled for the best sweetness.
- 12 oz Vanilla Wafers Crunchy cookies for texture contrast.
- 1 cup Granulated Sugar Essential for balancing flavors in the custard.
- 1/3 cup All-Purpose Flour Helps to thicken the custard.
- 1/4 teaspoon Salt Enhances sweetness and rounds out flavors.
- 4 large Egg Yolks Adds richness to the custard.
- 2 cups Whole Milk Preferred for creaminess.
- 2 teaspoons Pure Vanilla Extract Enhances overall flavor.
- 1 cup Heavy Cream Whipped for a light texture.
- to taste Additional Vanilla Wafers and Banana Slices For garnish.
Instructions
- In a medium saucepan, combine the granulated sugar, all-purpose flour, and salt. Whisk until well combined.
- In a separate bowl, whisk the egg yolks and set aside. Gradually add the whole milk to the dry mixture in the saucepan, stirring continuously over medium heat until thickened.
- Once thickened, remove from heat and temper the egg yolks by slowly pouring a small amount of hot custard into the yolks while whisking.
- Return the egg yolk mixture to the saucepan and cook for an additional 2-3 minutes until slightly thicker.
- Stir in the vanilla extract and allow the custard to cool for 15-20 minutes.
- Peel and slice the bananas into 1/4-inch rounds.
- In a trifle dish or individual cups, layer vanilla wafers, sliced bananas, and custard. Repeat layers, finishing with custard on top.
- Whip the heavy cream until soft peaks form and spread over the final layer of custard.
- Garnish with additional vanilla wafers and banana slices. Cover and refrigerate for at least 4 hours or overnight.
- Serve chilled and enjoy!
Notes
Banana pudding can be made ahead of time and is best enjoyed within 3-4 days.