Classic Southern Banana Pudding
Ingredients:
For the pudding:
1 cup of granulated sugar
1/3 cup of all-purpose flour
1/4 teaspoon of salt
4 large egg yolks
2 cups whole milk
1/2 cup of heavy cream
2 tablespoons of unsalted butter
2 teaspoons of pure vanilla extract
For the layers:
4–5 ripe bananas (sliced)
1 (312 g) box of Nilla Wafers
1 ½ cups of whipped cream (store-bought or homemade).
(Optional: Use meringue instead of whipped cream — see below.)
👩🍳 Instructions:
1. Make the homemade pudding.
In a medium saucepan, whisk together the sugar, flour and salt.
In a bowl, whisk the egg yolks with the milk and heavy cream.
Gradually whisk the milk mixture into the dry ingredients.
Cook over a medium heat, stirring constantly, until the mixture has thickened (this should take about 8–10 minutes).
Remove from the heat and stir in the butter and vanilla.
Leave to cool slightly, covering with cling film to prevent a skin forming.
2. Assemble the banana pudding.
In a 9×13-inch dish (or individual cups), layer:
Nilla wafers
banana slices
warm pudding
Repeat the layers until all the ingredients have been used up, finishing with a layer of pudding on top.
Add topping:
Spread the whipped cream over the top.
OR
Top with meringue and bake at 175°C (350°F) for 10–12 minutes until golden.
4. Chill.
Refrigerate for at least 4 hours, preferably overnight.
The wafers will soften to give the pudding a cake-like texture.
🍽 Tips for perfect banana pudding:
– Use ripe but firm bananas (not mushy).
– Chill overnight for the best texture.
– Add a splash of banana extract for extra flavour.
– Make it a day ahead for gatherings.
🧁 Easy shortcut version:
Use:
2 boxes of instant vanilla pudding
3 cups of cold milk
1 container of whipped topping
Whisk the pudding and milk together, then layer with bananas and wafers. Chill for 4 hours.