Southern Banana Pudding
This Southern Banana Pudding is a creamy, dreamy classic dessert. Layers of silky vanilla custard, sweet bananas, and crisp wafers make it a true crowd-pleaser.
Equipment
- electric mixer
Ingredients
- 2/3 cup Granulated Sugar
- 1/3 cup All-Purpose Flour
- 1/4 tsp Salt
- 3 cups Whole Milk
- 4 large Egg Yolks
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1 (11 oz) box Vanilla Wafer Cookies
- 4 medium Ripe Bananas (sliced)
- 1 1/2 cups Heavy Cream (cold)
- 3 tbsp Powdered Sugar
Instructions
- Whisk together the granulated sugar, flour, and salt in a medium saucepan. Add the whole milk and egg yolks, whisking until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens and just begins to bubble, about 8 to 10 minutes. It should coat the back of a spoon thickly. Remove from heat and stir in the butter and vanilla extract until the butter melts completely. The pudding will be very rich and silky.
- In a 9x13 inch dish or a large trifle bowl, arrange a layer of vanilla wafer cookies across the bottom. Top with a layer of sliced bananas, then pour about one-third of the warm pudding over the top.
- Repeat the layers two more times: wafers, bananas, pudding. End with a pudding layer on top. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
- When ready to serve, whip the cold heavy cream and powdered sugar together until stiff peaks form. Spread or dollop the whipped cream over the chilled banana pudding.
- Crush a handful of vanilla wafer cookies and scatter them over the whipped cream for decoration. Serve cold.
Nutrition
Serving: 1servingCalories: 485kcalCarbohydrates: 58gProtein: 6gFat: 25g