Description

A rich, creamy, and crunchy homemade banana pudding with a traditional custard base, perfectly ripe bananas, and vanilla wafers. This make-ahead dessert is easier to make than you think and guarantees to disappear fast.

Ingredients

Scale

6 large egg yolks
1 cup (200g) granulated sugar
1/4 cup (30g) all-purpose flour
3 cups (720ml) whole milk
1 cup (240ml) heavy cream
2 teaspoons vanilla extract (or 1 tablespoon vanilla bean paste)
1/4 teaspoon salt
6 medium ripe bananas
1 teaspoon lemon juice
2 packages (16 oz) vanilla wafers
Fresh whipped cream (optional, for serving)

Instructions

Peel bananas and slice into 1/2-inch rounds. Toss with 1 teaspoon of lemon juice to prevent browning.
In a large saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until no lumps remain.
Place pot over medium heat and cook, whisking constantly for 10-15 minutes until the mixture thickens and bubbles.
Remove pot from heat. In a separate bowl, whisk egg yolks. Slowly temper the yolks by whisking in about 1 cup of the hot custard.
Pour the tempered egg mixture back into the saucepan. Return to medium-low heat and whisk constantly for 2-3 minutes until very thick and glossy.
Remove from heat. Stir in vanilla extract and salt.
Transfer custard to a clean bowl. Place plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature, then refrigerate for at least 1 hour until cold.
In a 9×13 glass baking dish or trifle bowl, create layers: start with vanilla wafers, then banana slices, then a generous layer of cold custard. Repeat layers, finishing with custard on top.
Cover and refrigerate for at least 4 hours, ideally overnight, to allow wafers to soften and flavors to meld.
Serve topped with fresh whipped cream or extra vanilla wafers if desired.

Notes

Do not skip tempering the eggs to avoid scrambling. Use ripe bananas with brown spots for best flavor and texture. The pudding must be chilled for at least 4 hours to allow the wafers to soften properly. It does not freeze well. For a gluten-free version, use gluten-free vanilla wafers. For a dairy-free version, substitute coconut cream and dairy-free milk/wafers.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice or scoop
Calories: 320
Sugar: 28
Sodium: 180
Fat: 14
Saturated Fat: 7
Carbohydrates: 42
Fiber: 2
Protein: 6

Keywords: banana pudding, homemade banana pudding, classic dessert, custard recipe, vanilla wafers, make ahead dessert, southern dessert