Description
A classic Southern dessert featuring layers of creamy vanilla pudding, ripe bananas, and crunchy vanilla wafers, topped with fluffy whipped cream. Perfectly chilled, this banana pudding offers a delightful combination of textures and flavors that’s irresistibly comforting.
Ingredients
Scale
Dry Ingredients
- 1 box of vanilla wafers
- 1 cup of sugar
- 1/2 cup of all-purpose flour
- 1/4 teaspoon of salt
Fresh Ingredients
- 4 ripe bananas, sliced
- 4 cups of milk
- 3 large egg yolks
- 1 teaspoon of vanilla extract
- 1 cup of heavy whipping cream
Instructions
- Prepare the pudding base: In a saucepan, combine sugar, flour, and salt. Gradually whisk in milk to avoid lumps and cook over medium heat, stirring continuously until the mixture thickens.
- Add egg yolks: Whisk the egg yolks in a separate bowl, then slowly incorporate them into the thickened milk mixture in the saucepan. Continue cooking for another 2 minutes while stirring to ensure the pudding is smooth and rich.
- Flavor the pudding: Remove the saucepan from heat and stir in the vanilla extract, which adds a warm aromatic note to the pudding.
- Layer the dessert: In a serving dish, arrange a layer of vanilla wafers followed by a layer of sliced bananas and then a layer of the prepared pudding. Repeat these layers until all ingredients are used, finishing with a layer of pudding on top.
- Whip the cream: Beat the heavy whipping cream until stiff peaks form, creating a light and airy topping.
- Top and chill: Spread the whipped cream evenly over the top layer of pudding and refrigerate the dessert for at least 4 hours. This chilling time allows the flavors to meld and the wafers to soften perfectly, enhancing the dessert’s texture and taste.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Layer the dessert just before chilling to prevent the wafers from becoming overly soggy.
- For a lighter option, substitute heavy cream with whipped topping or use half-and-half in the pudding.
- Ensure frequent stirring during pudding preparation to avoid lumps and scorching.
- The dessert can be made a day ahead and stored covered in the refrigerator.
