Description
This homemade banana pudding combines fresh whipped cream, ripe bananas, and vanilla wafers for a fluffy, creamy Southern classic dessert.
Ingredients
Units
Scale
- 3/4 cup plus 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 cups whole milk
- 3 tablespoons unsalted butter, cut into 6 pieces and chilled
- 1/2 teaspoon vanilla extract
- 3-4 ripe bananas, sliced
- 1 box vanilla wafers
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a medium saucepan, combine 3/4 cup sugar, cornstarch, and kosher salt. Add the eggs and egg yolk and whisk until well combined.
- Slowly whisk in the milk until the mixture is smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
- Remove from heat and whisk in the butter and vanilla extract until the butter is melted and the mixture is smooth. Let the pudding cool slightly.
- In a large bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Fold the whipped cream into the cooled pudding mixture until well combined and fluffy.
- In a serving dish, layer the vanilla wafers, banana slices, and pudding mixture. Repeat the layers, ending with a layer of pudding on top.
- Chill the banana pudding in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
Notes
For a twist, try substituting the bananas with pineapple or strawberries. This pudding is best served cold and can be stored in the refrigerator for up to 2 days. Folding whipped cream into the pudding makes it extra fluffy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80