Description
This Classic Banana Pudding with Homemade Vanilla Pudding is a nostalgic Southern dessert featuring layers of creamy, rich vanilla custard, fresh banana slices, and crisp Nilla wafers. The homemade vanilla pudding is smooth and luscious, made from scratch with egg yolks, sugar, and milk, creating a decadent treat perfect for gatherings or a comforting sweet snack.
Ingredients
Scale
Fruit
- 3 Ripe Bananas
Cookies
- 64 Nilla Wafers
Vanilla Pudding
- 6 Egg yolks (room temperature)
- 1 cup Sugar
- 4 tablespoons Corn starch
- 2.5 cups Whole milk
- 2 tablespoons Vanilla extract
- 2 tablespoons Butter
Instructions
- Mix egg yolks, sugar, and corn starch: In a large bowl, combine the 6 egg yolks, 1 cup sugar, and 4 tablespoons corn starch. Whisk together until the mixture is well blended and pale yellow in color, ensuring a smooth base for the pudding.
- Heat the milk: Pour 2.5 cups of whole milk into a medium saucepan and heat it over medium-high heat. Watch carefully and remove from heat as the milk begins to foam, but before it reaches a boil.
- Temper the eggs: Gradually drizzle the hot milk into the egg yolk mixture while whisking continuously to prevent curdling and combine the ingredients smoothly.
- Cook the custard: Pour the combined mixture back into the saucepan. Cook over medium heat, whisking constantly, until bubbles form and the custard thickens. Continue cooking for an additional 60 seconds to set the pudding, then remove from heat.
- Add vanilla and butter: Stir in 2 tablespoons butter and 2 tablespoons vanilla extract to enrich the custard, whisking until fully incorporated and smooth.
- Strain the pudding: Pour the pudding through a fine mesh sieve into a large bowl to remove any lumps, ensuring a silky texture for the final dessert.
- Layer the dessert: In an 8 x 8 inch glass casserole dish, spread a small amount of the custard on the bottom. Arrange a single layer of Nilla wafers (about 21-22 wafers) over the custard, then place banana slices on top of each wafer. Pour approximately one-third of the custard over the bananas.
- Repeat layers: Repeat the layering process two more times with wafers, banana slices, and custard, building up the pudding in three tiers total.
- Finish with wafers: Top the final layer with one last layer of Nilla wafers to create a crisp topping.
- Chill the pudding: Cover the dish and refrigerate the pudding for at least 2 hours or up to overnight, allowing the flavors to meld and the wafers to soften slightly.
- Serve: Serve the banana pudding chilled, either plain or topped with Cool Whip or freshly whipped cream for extra richness.
Notes
- Use ripe bananas for the best natural sweetness and flavor.
- Make sure the egg yolks are at room temperature to avoid curdling.
- Do not let the milk boil to prevent a burnt flavor.
- Whisk constantly while cooking the custard to prevent lumps and sticking.
- Chilling the pudding for several hours improves texture and flavor.
- Feel free to add whipped cream or Cool Whip topping before serving for added creaminess.
