Classic Southern Banana Pudding
If there’s one dessert that feels like a warm hug from the South, it’s a Classic Southern Banana Pudding. It’s creamy, layered with soft vanilla wafers, ripe bananas, and sweet vanilla pudding that melts in your mouth.
Equipment
- Saucepan
- Whisk
- Mixing Bowls
- Serving Dish or Dessert Cups
Ingredients
Custard
- 2 cups whole milk
- 3 egg yolks
- 1/2 cup sugar
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
Assembly
- 4 ripe bananas sliced
- 1 box vanilla wafers
- whipped cream or meringue optional topping
Instructions
- In a saucepan, combine milk, sugar, and cornstarch. Whisk constantly over medium heat until slightly thickened.
- Whisk the egg yolks in a small bowl. Slowly add a bit of the hot milk mixture to temper the eggs. Return everything to the saucepan and cook until smooth and creamy.
- Remove from heat and stir in butter and vanilla extract. Let it cool slightly.
- In a clear dish or dessert cups, layer vanilla wafers, banana slices, and pudding.
- Repeat the layers, finishing with pudding on top. Chill for at least 3 hours before serving.
Notes
- Use slightly overripe bananas for better flavor.
- Let pudding cool before layering.
- For a Louisiana twist, add a dash of rum or brown sugar to the custard.
- Tastes even better the next day!