Description
This Old-Fashioned Homemade Banana Pudding recipe is a classic Southern dessert featuring creamy vanilla pudding layered with ripe bananas and crunchy vanilla wafers. Perfectly balanced in sweetness and texture, this comforting pudding is simple to make on the stovetop and chilled to set for a luscious, crowd-pleasing treat.
Ingredients
Scale
Banana Pudding Base
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
Layers
- 1 box (approximately 8 ounces) vanilla wafers
- 3–4 ripe bananas, sliced
Instructions
- Prepare the pudding base: In a medium saucepan, whisk together sugar, flour, and salt to combine the dry ingredients thoroughly. Gradually whisk in the milk until the mixture is smooth with no lumps.
- Cook the pudding mixture: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble. This ensures even cooking and prevents burning.
- Simmer the pudding: Reduce the heat to low and continue cooking for 2 more minutes, stirring constantly to maintain a smooth texture. Remove the pan from heat after simmering.
- Temper the eggs: In a small bowl, lightly beat the eggs. Gradually whisk in about ½ cup of the hot pudding mixture into the eggs to slowly raise their temperature without curdling.
- Combine eggs with pudding: Pour the tempered eggs back into the saucepan with the remaining pudding mixture, whisking continuously to incorporate evenly.
- Cook to thicken: Return the saucepan to medium heat and cook the mixture while stirring constantly until it gently boils. Continue cooking for an additional 2 minutes to ensure it reaches the proper thickness.
- Finish the pudding: Remove the saucepan from heat and stir in the vanilla extract for flavor. Let the pudding cool for 15 minutes, stirring occasionally to prevent a skin from forming.
- Layer the dessert: In an 8-inch square baking dish, arrange approximately 25 vanilla wafers evenly on the bottom.
- Add bananas: Place a layer of sliced bananas over the wafers to add natural sweetness and creaminess.
- Pour pudding: Pour half of the cooled pudding over the banana layer spreading it evenly for a smooth surface.
- Repeat layers: Add another layer of vanilla wafers, followed by bananas and then pour the remaining pudding on top to complete the layers.
- Cover and chill: Cover the dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to allow flavors to meld and the pudding to set.
- Serve: Before serving, optionally sprinkle crushed vanilla wafers on top for added texture and crunch.
Notes
- For best results, use ripe but firm bananas to prevent them from turning mushy during refrigeration.
- Press the plastic wrap gently onto the pudding surface to keep it from forming a thick skin.
- You can add whipped cream on top before serving for an extra creamy finish.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
- If you prefer a thicker pudding, you can increase the flour slightly or cook a few minutes longer while stirring.
