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Classic Southern Banana Pudding

Close-up of a layered banana pudding trifle featuring vanilla wafers, creamy pudding, fresh banana slices, and whipped cream topping.
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A rich and creamy Southern-style banana pudding featuring homemade vanilla custard and layers of vanilla wafers and fresh bananas.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 box (11 ounces) vanilla wafer cookies
  • 4 ripe, medium bananas, sliced
  • 2 cups heavy cream
  • 1/4 cup powdered sugar

Instructions

  1. Make the vanilla custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
  2. Cook the custard: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens significantly and comes to a boil. Boil for one minute, stirring constantly. Remove from heat.
  3. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot custard mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining custard.
  4. Finish the custard: Return the saucepan to low heat. Cook for 2 minutes, stirring constantly, until the mixture thickens again. Do not boil. Remove from heat and stir in the butter and vanilla extract until the butter melts. Pour the custard into a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.
  5. Prepare the whipped cream: In a separate bowl, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
  6. Assemble the pudding: In a large glass trifle dish or 9×13 inch baking dish, create the first layer by spreading a thin layer of chilled vanilla custard on the bottom.
  7. Arrange a layer of vanilla wafers over the custard. Top the wafers with a layer of sliced bananas.
  8. Spread about one-third of the remaining custard over the bananas. Repeat the layers: wafers, bananas, custard, until all ingredients are used, ending with a layer of custard.
  9. Spread the prepared whipped cream evenly over the top layer of custard.
  10. Chill the pudding for at least 4 hours, or preferably overnight, before serving to allow the wafers to soften.

Notes

  • For a quicker version, you can substitute the homemade custard with two boxes of instant vanilla pudding mix prepared according to package directions, but reduce the milk slightly for a thicker result.
  • Slice the bananas just before assembling to minimize browning.
  • You can use store-bought whipped topping instead of making fresh whipped cream if you prefer.

Nutrition

Find it online: https://savorsensations.com/banana-pudding-classic-southern-recipe/