Ingredients
- 3 cups whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 4–5 ripe bananas, sliced
- 1 box vanilla wafers (or ladyfingers)
- Whipped cream (for topping)
Instructions
- Make the Custard Base:
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Slowly whisk in milk until smooth.
- Place over medium heat and cook, whisking constantly, until it begins to thicken.
- Temper the Eggs:
- In a separate bowl, lightly beat the egg yolks.
- Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly (this prevents scrambling).
- Then pour the tempered yolks back into the saucepan.
- Cook Until Thick:
- Continue cooking the pudding over medium heat until thick and creamy (about 2–3 minutes).
- Remove from heat and stir in butter and vanilla extract.
- Assemble the Pudding:
- In a glass dish or trifle bowl, layer vanilla wafers, sliced bananas, and warm pudding.
- Repeat the layers until all ingredients are used, finishing with pudding on top.
- Chill & Serve:
- Cover and refrigerate for at least 3–4 hours, or overnight, to let the flavors meld.
- Before serving, top with whipped cream and extra banana slices if desired.
✨ Creamy, fresh, and classic—this homemade banana pudding is comfort in a dish!
Would you like me to also give you a baked meringue topping version (like the Southern-style banana pudding)?