Banana Pudding
This classic banana pudding is a creamy and delightful dessert that layers vanilla pudding, sliced bananas, and crunchy vanilla wafers. Perfect for gatherings or as a sweet treat at home.
Equipment
- 1 medium saucepan
- 1 whisk
- 1 mixing bowl
- 1 spoon or spatula
- 1 9x13-inch baking dish
Ingredients
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 4 ripe bananas, sliced
- 1 box (11 oz) vanilla wafers
- optional whipped cream for topping
Instructions
- In a medium saucepan, whisk together the granulated sugar, flour, and salt until well combined.
- Gradually whisk in the milk, ensuring there are no lumps.
- In a separate bowl, lightly beat the egg yolks. Slowly add about half of the warm milk mixture to the egg yolks, stirring constantly to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil (about 8-10 minutes).
- Remove the saucepan from heat and stir in the vanilla extract and butter until melted and smooth.
- In the bottom of a 9x13-inch baking dish, layer half of the vanilla wafers. Top with half of the sliced bananas and half of the pudding mixture. Repeat with the remaining wafers, bananas, and pudding.
- Cover and refrigerate the banana pudding for at least 2 hours to allow it to set.
- Before serving, top with whipped cream if desired.
Notes
For added flavor, you can sprinkle some crushed vanilla wafers on top of the whipped cream.
This dessert is best consumed within 1-2 days, as the bananas can brown and the wafers may become soggy over time.
You can use instant pudding as a shortcut if you're short on time; just follow the package instructions and layer as directed.