Desserts
Southern Banana Pudding
Layers of vanilla wafers, ripe bananas, and silky homemade custard chilled together until every bite turns soft and spoonable.
Real banana pudding is built on a stovetop custard, not instant pudding mix, and the difference shows in every rich, creamy spoonful. Letting it chill overnight is the real secret, since that's when the wafers soften into something closer to cake.
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 box vanilla wafer cookies (about 11 ounces)
- 5-6 ripe bananas, sliced
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
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1
Cook the custard baseWhisk the sugar, flour, and salt together in a saucepan, then gradually whisk in the milk until smooth.
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2
Thicken over heatCook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble, about 8-10 minutes.
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3
Temper the eggsWhisk a ladleful of the hot mixture into the beaten egg yolks to temper them, then whisk the warmed yolks back into the saucepan.
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4
Finish the custardCook for another 2 minutes, stirring constantly, until thick and glossy, then remove from heat and stir in the butter and vanilla.
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5
Layer the puddingIn a trifle dish or 9x13-inch dish, layer vanilla wafers, sliced bananas, and warm custard, repeating until all ingredients are used, ending with custard.
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6
Chill thoroughlyPress plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours, or overnight for the best texture.
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7
Whip the toppingJust before serving, whip the heavy cream with the powdered sugar to soft peaks and spread over the chilled pudding, garnishing with extra wafers if desired.
Okra & Oak Tip
Slice the bananas just before layering to keep them from browning, and tuck them between wafers rather than exposed on top for the same reason.
Storage
Keep covered in the refrigerator up to 3 days; the bananas will soften over time, so it's best enjoyed within the first two days.
Frequently Asked Questions
Yes, it's actually best made the night before so the wafers have time to soften; just add the whipped cream topping right before serving.
This usually happens if the milk mixture cooked too fast or the eggs weren't tempered slowly enough, so keep the heat at medium and whisk in the hot liquid gradually.
Nutrition
Per serving. Values are estimates.
350
Calories
5g
Protein
48g
Carbs
16g
Fat
