Description
A classic dessert featuring creamy homemade banana pudding layered with ripe bananas and crunchy vanilla wafers. This old-fashioned banana pudding recipe combines a smooth, rich custard base with sweet bananas and crisp wafers for a comforting treat perfect for any occasion.
Ingredients
Scale
Custard
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Fruits & Layers
- 4 ripe bananas (just beginning to brown for best flavor)
- 1 box (11 oz) vanilla wafers (for classic crunch; graham crackers optional)
Optional
- Whipped cream for topping
Instructions
- Prepare Ingredients: Gather all ingredients and clean your workspace to ensure a smooth cooking process.
- Combine Dairy and Sugar: In a medium saucepan over medium heat, combine whole milk, heavy cream, and sugar.
- Heat the Mixture: Stir gently until the sugar dissolves and the mixture steams, but avoid bringing it to a boil to prevent curdling.
- Mix Cornstarch Slurry: In a separate bowl, whisk together cornstarch, salt, and a small amount of the warm milk mixture until smooth to prevent lumps.
- Thicken Pudding: Gradually add the cornstarch mixture back into the saucepan, whisking continuously to ensure even thickening.
- Finish Custard: Remove the saucepan from heat once the pudding thickens enough to coat the back of a spoon. Stir in the vanilla extract for flavor.
- Prepare Bananas and Wafers: Allow the pudding to cool slightly while slicing the ripe bananas and assembling the wafers.
- Layer Wafers: Place a layer of vanilla wafers at the bottom of a large serving dish or in individual cups.
- Layer Bananas: Arrange sliced bananas evenly over the wafer layer.
- Add Pudding: Spoon a generous layer of warm pudding over the bananas, ensuring they are well coated.
- Repeat Layers: Continue layering wafers, bananas, and pudding until the dish is filled, finishing with a final pudding layer.
- Chill: Smooth out the top layer of pudding and refrigerate the assembled dish for at least four hours to allow flavors to meld and the pudding to set.
Notes
- Use ripe bananas that are just starting to brown for optimal sweetness and texture.
- Do not boil the milk and cream mixture to avoid curdling.
- Whisk cornstarch with a bit of warm milk mixture first to prevent lumps in the pudding.
- Refrigerate for at least four hours to achieve the best texture and flavor melding.
- For a different twist, substitute vanilla wafers with graham crackers.
- Top with whipped cream just before serving for added indulgence.
