Banana Pudding Southern Classic (Print Version)
Creamy banana pudding, crisp wafers, bananas, and whipped topping create an irresistible Southern treat.
# Ingredients:
→ Pudding
01 -
130 g granulated sugar
02 -
32 g cornstarch
03 -
1/4 teaspoon salt
04 -
600 ml whole milk
05 -
4 large egg yolks
06 -
28 g unsalted butter
07 -
2 teaspoons pure vanilla extract
→ Assembly
08 -
310 g Nilla wafers
09 -
4 medium ripe bananas, sliced
10 -
480 ml heavy whipping cream
11 -
3 tablespoons powdered sugar
12 -
1 teaspoon vanilla extract
# Steps:
01 -
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually pour in the whole milk, whisking constantly until smooth.
02 -
In a separate bowl, lightly beat the egg yolks until well combined.
03 -
Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble gently, about 6–8 minutes.
04 -
Slowly ladle approximately 120 ml of the hot pudding mixture into the egg yolks while whisking continuously to temper. Pour the egg yolk mixture back into the saucepan and whisk until fully incorporated.
05 -
Reduce the heat to low and cook, stirring, for 2 minutes until thick and creamy. Remove from heat and stir in unsalted butter and vanilla extract until smooth.
06 -
Transfer the pudding to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool to room temperature or refrigerate for quicker assembly.
07 -
Arrange a layer of Nilla wafers in the base of a large trifle dish or 33 x 23 cm baking dish. Add a layer of banana slices over the wafers, then gently spread a third of the pudding over the bananas.
08 -
Repeat the layering sequence—wafers, bananas, pudding—two more times, finishing with pudding as the top layer.
09 -
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe the whipped cream generously over the top of the pudding layers.
10 -
Garnish with extra banana slices and crushed Nilla wafers if desired. Refrigerate for at least 2 hours before serving to allow flavors to meld and dessert to set.
# Notes:
01 -
For added depth, incorporate a pinch of ground cinnamon into the pudding mixture.
02 -
Assembled pudding can be prepared up to 24 hours in advance; keep covered to maintain freshness, though sliced bananas may slightly brown.
03 -
For a lighter variation, substitute reduced-fat milk and light whipped topping as desired.