Southern Banana Pudding
Classic Southern Banana Pudding: Creamy, Dreamy & Irresistible!
Here’s a classic Southern Banana Pudding recipe that’s creamy, delicious, and perfect for any occasion:
Ingredients
(Serves 8–10)
- 3 large egg yolks
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) all-purpose flour
- Pinch of salt
- 2 cups (480ml) whole milk
- 1 tsp vanilla extract
- 1 (11 oz) box vanilla wafers (Nilla Wafers recommended)
- 4–5 ripe bananas, sliced
- 1 cup (240ml) heavy cream (for topping)
- 2 tbsp powdered sugar (optional, for whipped cream)
Instructions
- Make the Custard:
- In a medium bowl, whisk egg yolks until smooth.
- In a saucepan, mix sugar, flour, and salt. Gradually whisk in milk.
- Cook over medium heat, stirring constantly, until thickened (5–7 minutes).
- Temper the eggs: Slowly pour ½ cup of the hot milk mixture into the yolks while whisking. Pour the tempered yolks back into the saucepan.
- Cook 2–3 more minutes until custard coats the back of a spoon. Remove from heat, stir in vanilla, and let cool slightly.
- Assemble the Layers:
- In a 9×9 dish or trifle bowl, layer:
- Vanilla wafers (cover the bottom)
- Sliced bananas (single layer)
- Custard (spread evenly)
- Repeat layers 2–3 times, ending with custard on top.
- In a 9×9 dish or trifle bowl, layer:
- Add Whipped Cream:
- Whip heavy cream (and powdered sugar, if using) to stiff peaks. Spread over the pudding.
- Optional: Crush a few vanilla wafers and sprinkle on top for garnish.
- Chill:
- Refrigerate for at least 4 hours (or overnight) to let the flavors meld and wafers soften.
Tips
- Prevent Browning: Assemble just before serving, or toss bananas in a splash of lemon juice if prepping ahead.
- Shortcut: Use 3 cups instant vanilla pudding instead of homemade custard for a quicker version.
- Meringue Option: Swap whipped cream with a fluffy meringue (bake at 350°F/175°C for 5–10 minutes until golden).
Enjoy this luscious, comforting dessert! 🍌🥄