This Southern Homestyle Banana Pudding is a true testament to classic comfort food. The creamy, custard-like pudding, made from scratch, is layered with sweet bananas and crisp vanilla wafers, creating a deliciously nostalgic dessert that’s both indulgent and heartwarming. Each bite offers a perfect balance of rich, velvety pudding and the delightful crunch of vanilla wafers, making it an irresistible treat that’s perfect for family gatherings or special occasions.
Ingredients:
- For the Pudding:
- 1 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Assembly:
- 1 package (12 oz) vanilla wafers
- 4 ripe bananas, sliced
- Whipped cream (optional, for topping)
Instructions:
- Prepare the Pudding:
- In a medium saucepan, whisk together the sugar, flour, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture starts to thicken and comes to a boil.
- In a separate bowl, lightly beat the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly. Return the egg yolk mixture to the saucepan and continue cooking for 2-3 minutes, or until the pudding is thickened.
- Remove from heat and stir in the butter and vanilla extract. Transfer the pudding to a bowl and cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming. Let it cool slightly.
- Assemble the Banana Pudding:
- In a 3-quart dish or trifle bowl, arrange a layer of vanilla wafers. Top with a layer of sliced bananas. Spoon a layer of pudding over the bananas.
- Repeat the layers, ending with a layer of pudding. Smooth the top with a spatula.
- Chill and Serve:
- Refrigerate the pudding for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
- Just before serving, top with whipped cream if desired. Garnish with additional vanilla wafers or banana slices, if you like.
