In terms of sweets, banana pudding is the definition of comfort food. Making this Southern classic from scratch is simple and uses largely pantry goods. This pleasantly sweet and creamy banana pudding tastes real in compared to packaged pudding mixes because of the ideal pudding-to-cookie ratio. It might be the best thing I’ve ever created!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 12 |
Ingredients
- 3 cups whole milk
- 1 cup white sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 ½ teaspoons vanilla extract
- 1 (11 ounce) box vanilla wafers
- 4 large bananas, sliced
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
- Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
- Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
- When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
- Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.
- You can use half-and-half in place of whole milk.
- If using salted butter, eliminate salt from the recipe.
Reviews
Perfect! I made the recipe exactly as stated and it was wonderful. Not sickeningly sweet (as so many recipes can be), with cookies sufficiently softened with custard (with the occasional “hint of crunch”), and with a fair amount of fresh bananas. Fresh ingredients from scratch – that’s the way. It looked great in the trifle bowl too. The family raved!
This was the best banana pudding I have ever made and I used half and half in the pudding. And made the whipped cream with heavy cream and powdered sugar!
I decided not to make the whipped topping. Other than that, I followed the recipe 100% and I must say that it is so yummy!!! I could not wait for the 4 to 8 hours in the fridge thing, so I had a spoonful. Great recipe!
Unless you are planning on eating the pudding at once do not add the vanilla wafers. In short order they turn soggy. Crush and use for a topping for each serving. This pudding is delicious! Thanks Roy
finally a relative easy from scratch banana pudding without the need of frozen whipped tubs. Yuck. This recipe was very good. It is a keeper. I think using half and half instead of regular cold milk might notch it either up or a wee bit over the top. Subbing corn starch instead of flour might work as well. After following the recipe once or twice, you may want to tweak and experiment. You don’t necessarily need vanilla wafers, most any cookie will do
First time ever trying to make this from scratch.. It was simple and most of all.. Delicious!