Homemade Banana Pudding
Homemade Banana Pudding is a classic dessert featuring creamy vanilla pudding layered with fresh bananas and crunchy vanilla wafers, perfect for any occasion.
Servings: 6 servings
Ingredients
- 3 cups whole milk or any preferred milk alternative
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks lightly beaten
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter room temperature
- 4-5 ripe bananas sliced
- 1 box vanilla wafer cookies 12-ounce
- 1 cup heavy cream optional, or coconut cream for dairy-free, whipped for topping
Instructions
Step 1: Prepare the Pudding Base
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly pour in the milk while continuing to whisk to create a smooth mixture. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 7-10 minutes.
Step 2: Temper the Egg Yolks
- Once the pudding mixture is thick, slowly ladle about 1 cup of the hot mixture into the beaten egg yolks while whisking constantly to temper the eggs. Then, pour the egg yolk mixture back into the saucepan with the remaining pudding.
Step 3: Cook the Pudding
- Return the saucepan to medium heat and cook for another 2-3 minutes, stirring constantly until the pudding is thick and creamy. Remove from heat and stir in the vanilla extract and butter until fully incorporated and smooth.
Step 4: Layer the Banana Pudding
- In a large trifle dish or individual serving glasses, place a layer of vanilla wafers on the bottom. Add a layer of sliced bananas on top of the wafers. Pour a generous amount of pudding over the bananas, then repeat the layers until ingredients are used, finishing with a layer of pudding on top.
Step 5: Chill and Serve
- Cover the pudding with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight for best flavor and texture. Optionally top with whipped cream and additional vanilla wafers before serving.
Equipment
- Medium Saucepan
- Whisk
- Large trifle dish or individual serving glasses
- Plastic Wrap
Notes
Use ripe bananas with brown spots for best flavor. Press plastic wrap directly on pudding surface to prevent skin. For thicker pudding, cook a bit longer while stirring. Frozen bananas can be used but may alter texture. Substitute 1 cup milk with heavy or coconut cream for extra creaminess. Variations include coconut milk and shredded coconut, adding cocoa powder for chocolate flavor, or using plant-based milk and vegan substitutes for a vegan version. Store leftovers in airtight container refrigerated up to 3 days; wafers soften over time.