Description
This classic Old-Fashioned Homemade Banana Pudding is a creamy, luscious dessert featuring layers of vanilla wafers, fresh bananas, and rich vanilla custard. Made from scratch with simple ingredients, this nostalgic treat is perfect for gatherings and family dinners, offering a perfect balance of sweetness and texture with every bite.
Ingredients
Scale
Custard
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
Assembly
- 1 box (approximately 8 ounces) vanilla wafers
- 3–4 ripe bananas, sliced
Instructions
- Mix dry ingredients and milk: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth, ensuring no lumps remain.
- Cook the base mixture: Cook over medium heat, stirring constantly with a whisk or spatula, until the mixture thickens and begins to bubble, indicating the starch has cooked.
- Simmer gently: Reduce heat to low and cook for 2 more minutes, continuing to stir to prevent burning. Then remove from heat to prepare for egg tempering.
- Temper the eggs: In a small bowl, lightly beat the eggs. Slowly whisk in ½ cup of the hot pudding mixture into the eggs to raise their temperature gradually, preventing curdling.
- Combine eggs with pudding: Pour the tempered egg mixture back into the saucepan with the remaining pudding, whisking continuously to blend.
- Cook until thickened: Return saucepan to medium heat and cook while stirring until the mixture gently boils. Continue cooking for an additional 2 minutes to fully thicken the custard.
- Finish custard and cool: Remove from heat and stir in vanilla extract. Let the custard cool for 15 minutes, stirring occasionally to prevent skin formation.
- Layer vanilla wafers: In an 8-inch square baking dish, layer approximately 25 vanilla wafers evenly on the bottom.
- Add banana slices: Spread a layer of sliced bananas over the wafers, covering them completely.
- Pour puddling layer: Pour half of the cooled custard over the bananas, spreading gently and evenly.
- Repeat layering: Add another layer of wafers, then bananas, and finally the remaining custard, completing the layered structure.
- Cover to prevent skin: Cover the pudding surface with plastic wrap pressed directly onto it to avoid skin formation during chilling.
- Refrigerate: Chill the pudding in the refrigerator for at least 4 hours or preferably overnight to allow flavors to meld and set fully.
- Serve with garnish: Before serving, sprinkle crushed vanilla wafers on top for added crunch and texture.
Notes
- Make sure to whisk constantly during cooking to prevent lumps and scorching.
- Temper the eggs carefully to avoid curdling the custard.
- Use ripe bananas for optimal sweetness and texture.
- Press plastic wrap onto the pudding surface to prevent a skin from forming as it cools.
- For a firmer texture, refrigerate overnight.
- Crushed vanilla wafers on top add a delightful crunch.
