Classic Banana Pudding Recipe

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🍌 Classic Banana Pudding Recipe

Description

This creamy, dreamy Classic Banana Pudding is a Southern favorite made with layers of vanilla wafers, fresh bananas, and luscious homemade vanilla pudding (or custard). Topped with whipped cream or meringue, it’s a nostalgic dessert that brings comfort and joy to every bite. Perfect for family gatherings, holidays, or whenever you want a sweet treat with a touch of tradition.

🥘 Ingredients For Classic Banana Pudding Recipe

  • 4–5 ripe bananas (firm but yellow, not overripe)

  • 1 box vanilla wafers (about 11 oz)

  • 3 cups whole milk

  • 3/4 cup granulated sugar

  • 1/4 cup cornstarch

  • 4 large egg yolks

  • 1/4 tsp salt

  • 1 1/2 tsp pure vanilla extract

  • 2 tbsp unsalted butter

  • 1 cup heavy whipping cream (for topping)

  • 2 tbsp powdered sugar (for topping)

👩‍🍳 Instructions

  1. Make the Custard/Pudding Base:

    • In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk until smooth.

    • Cook over medium heat, whisking constantly, until mixture thickens and bubbles (about 6–8 minutes).

    • In a separate bowl, whisk egg yolks. Slowly add 1/2 cup of the hot mixture into yolks to temper. Then pour yolk mixture back into the saucepan.

    • Cook another 2 minutes, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla.

  2. Layer the Dessert:

    • In a 9×13-inch dish (or trifle bowl), spread a thin layer of custard.

    • Add a layer of vanilla wafers, then sliced bananas, then pudding. Repeat until all ingredients are used, ending with pudding on top.

  3. Whipped Cream Topping:

    • Beat heavy cream with powdered sugar until soft peaks form. Spread or pipe over pudding.

  4. Chill & Serve:

    • Cover and refrigerate for at least 3–4 hours (overnight is best for flavors to meld).

    • Serve chilled.

🍽️ Servings

  • Makes about 8–10 servings (depending on portion size).

📝 Notes

  • Use bananas that are yellow with a few freckles – too ripe will make the pudding mushy.

  • If you prefer meringue instead of whipped cream, you can bake the topping until golden.

  • Can be made a day ahead; it actually tastes better after resting overnight.

💡 Tips

  • Dip banana slices lightly in lemon juice to prevent browning if storing for more than 1 day.

  • For extra flavor, add a splash of banana liqueur or rum to the pudding.

  • Garnish with crushed wafers or caramel drizzle before serving.

📊 Nutritional Info (per serving, approx. for 10 servings)

  • Calories: 310

  • Protein: 5g

  • Fat: 14g

  • Carbohydrates: 42g

  • Fiber: 2g

  • Sugar: 28g

  • Sodium: 200mg

🌿 Benefits

  • Bananas provide potassium, fiber, and natural sweetness.

  • Dairy adds calcium and protein.

  • A comforting dessert that can be enjoyed in moderation as part of a balanced diet.

❓ Q&A

Q1: Can I use instant pudding instead of homemade custard?
➡️ Yes! For convenience, use 2 boxes of vanilla instant pudding mixed with 4 cups of cold milk.

Q2: How long does banana pudding last in the fridge?
➡️ Up to 3 days, but best enjoyed within 24–48 hours.

Q3: Can I make it without eggs?
➡️ Yes, just skip the egg yolks and use more cornstarch (about 1/3 cup total) for thickening.

Q4: How do I keep bananas from turning brown?
➡️ Slice them right before layering and lightly toss in lemon juice or pineapple juice.

Q5: Can I freeze banana pudding?
➡️ Not recommended – the texture of bananas and custard changes after thawing.

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