Banana Pudding
A nostalgic dessert layered with creamy pudding, sweet bananas, and crispy vanilla wafers, perfect for any occasion.
Ingredients
Pudding Base
- 1.5 cups whole milk Provides a creamy base.
- 1.5 cups heavy cream Makes the pudding smooth and indulgent.
- 0.5 cups granulated sugar Balances the flavors.
- 4 large egg yolks Adds richness and velvety texture.
- 0.25 cups cornstarch Thickens the pudding.
- 0.25 teaspoon salt Enhances flavors.
- 1 teaspoon vanilla extract Adds depth to the pudding.
- 1 tablespoon unsalted butter Contributes to the pudding's silky texture.
Layers
- 1 box vanilla wafers Provides crunch.
- 4 ripe bananas Adds natural sweetness.
Instructions
Pudding Preparation
- In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until steaming.
- In a separate bowl, whisk together granulated sugar, egg yolks, cornstarch, and salt until smooth.
- Gradually pour a small amount of warm milk mixture into egg mixture, whisking constantly to temper the eggs.
- Slowly add the remaining warm milk mixture, whisking until fully combined.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat, stir in vanilla extract and unsalted butter until fully incorporated.
- Allow the pudding to cool for a few minutes, stirring occasionally.
Layering
- Arrange a layer of vanilla wafers at the bottom of a large serving dish.
- Slice the bananas into thin rounds and layer them on top of the wafers.
- Pour the cooled pudding over the bananas and wafers, spreading evenly.
- Add another layer of wafers followed by more banana slices.
- Top with the remaining pudding, smoothing it out gently.
- Cover with plastic wrap and refrigerate for at least 4 hours until set.
Notes
For best results, use ripe bananas and allow the pudding to cool to prevent anyone from soggy wafers. Consider serving individual portions in cups for convenience.