OLD FASHIONED BANANA PUDDING
This old-fashioned banana pudding layers creamy homemade vanilla pudding with ripe banana slices and crisp vanilla wafers, finished with a light whipped cream. It's a classic Southern dessert that's easy to assemble and best chilled before serving.
Ingredients
Main Ingredients
- 3 cup vanilla wafers lightly crushed
- 5 large bananas ripe, sliced
- 3 cup whole milk
- 1 cup granulated sugar
- 0.25 cup cornstarch for thickening
- 4 large egg yolks beaten
- 2 tablespoon unsalted butter cut into pieces
- 2 teaspoon vanilla extract
- 2 cup heavy whipping cream for whipped cream
- 0.25 cup powdered sugar for whipped cream
Instructions
Preparation Steps
- In a medium saucepan, whisk together the granulated sugar and cornstarch. Slowly whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to simmer, about 6 to 8 minutes.
- Temper the beaten egg yolks by whisking a small amount of the hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Cook 1 to 2 minutes more, stirring, until very thick.
- Remove from heat and stir in the butter and vanilla extract until smooth. Let the pudding cool slightly.
- In a large bowl, whip the heavy cream with the powdered sugar until soft peaks form. Reserve a dollop for topping if desired.
- Assemble the pudding in a 9x13 dish or individual glasses: spread a layer of vanilla wafers on the bottom, top with a layer of banana slices, then spread a layer of warm pudding. Repeat layers, finishing with pudding on top.
- Top with whipped cream and additional vanilla wafers or banana slices for garnish.
- Cover and chill the assembled pudding for at least 2 hours before serving so the wafers soften slightly and flavors meld.
Notes
For a lighter version, substitute half-and-half for the whole milk and use lighter whipped topping. Assemble no more than a day ahead to keep banana slices from browning.
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