Banana pudding is a classic, creamy, and utterly satisfying dessert that has been a favorite for generations. Combining layers of luscious vanilla pudding, ripe bananas, and crunchy vanilla wafers, this treat brings the perfect harmony of flavors and textures. Whether for a family gathering, potluck, or weekend indulgence, this easy-to-make dessert is sure to steal the show. Follow this recipe to create your own homemade banana pudding that tastes better than store-bought versions.
Ingredients:
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- 4-5 ripe bananas, sliced
- 1 box (12 oz) vanilla wafers
- Whipped cream or meringue for topping (optional)
Instructions:
- Prepare the pudding base: In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until the mixture is smooth. Heat over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- Temper the egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly add about 1/2 cup of the hot pudding mixture to the yolks while whisking continuously to prevent curdling. Once combined, pour the yolk mixture back into the saucepan.
- Cook the pudding: Continue to cook over medium heat, stirring constantly, for another 2-3 minutes or until the pudding reaches a thick and creamy consistency. Remove from heat and stir in the vanilla extract and butter until fully incorporated.
- Cool the pudding: Allow the pudding to cool slightly. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool to room temperature.
- Assemble the layers: In a large serving dish or individual dessert cups, start by arranging a layer of vanilla wafers at the bottom. Add a layer of sliced bananas, followed by a generous layer of pudding. Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.
- Optional topping: If desired, add a dollop of whipped cream or spread meringue over the top. For meringue, whip 3 egg whites with 1/4 cup sugar until stiff peaks form, spread over the pudding, and bake in a 375°F (190°C) oven for 8-10 minutes until golden.
- Chill before serving: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften.
- Serve and enjoy: Garnish with additional banana slices or crushed wafers before serving for an extra touch of elegance.
This homemade banana pudding recipe offers a creamy, nostalgic dessert that’s perfect for any occasion. Its layers of sweetness and crunch create a harmonious bite every time, making it a crowd-pleaser for all ages.