Banana Pudding from Scratch
This Banana Pudding is a nostalgic delight! Creamy custard, fresh bananas, and crunchy wafers create a dessert that's pure comfort.
Servings: 6 servings
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 large bananas for slicing firm, yet ripe
- lemon juice for dipping bananas
- 24-36 pieces vanilla wafers
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
- Gradually add the whole milk to the dry mixture while whisking constantly. Next, whisk in the two large egg yolks until fully incorporated.
- Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 7-10 minutes. Remove from heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover it with plastic wrap, and refrigerate until cooled, about 1-2 hours.
- While the custard cools, whip the heavy cream in a mixing bowl until stiff peaks form.
- Once the custard is chilled, gently fold in the whipped cream using a rubber spatula.
- Slice the bananas and dip them lightly in lemon juice to prevent browning.
- In your baking dish or trifle bowl, layer vanilla wafers, sliced bananas, and custard mixture until ingredients are used up, finishing with custard on top.
- Cover the assembled pudding with plastic wrap and refrigerate for at least 4 hours or overnight.
- When ready to serve, top with additional whipped cream and crushed vanilla wafers. Enjoy!
Equipment
- Medium Saucepan
- Whisk
- Mixing bowls
- Rubber spatula
- 9x9-inch baking dish or trifle bowl
Notes
- Make sure your bananas are ripe but firm for the best flavor and texture.
- Using fresh ingredients makes a noticeable difference in taste.
- Allowing the pudding to chill overnight enhances the flavors and texture.
- Gently folding the whipped cream into the custard is key to achieving the perfect lightness.