Description
Banana pudding is a beloved Southern dessert that has been delighting taste buds for generations. This creamy, comforting treat combines the natural sweetness of ripe bananas with a rich, vanilla-infused custard and the crunch of classic Nilla wafers.
Ingredients
- Sugar
- Flour
- Salt
- Milk
- Eggs
- Vanilla Extract
- Vanilla Wafers
- Bananas
Instructions
1. Mix the Dry Ingredients: In a medium saucepan, whisk together the sugar, flour, and salt until well combined.
2. Cook the Pudding: Gradually pour in the milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil.
3. Temper the Eggs: In a separate bowl, lightly beat the eggs. Slowly whisk in a small amount of the hot pudding mixture to temper the eggs, then pour the egg mixture back into the saucepan. Cook for 2 more minutes, stirring constantly, until the pudding is thick and creamy.
4. Add the Vanilla: Remove the saucepan from the heat and stir in the vanilla extract, blending it in thoroughly.
5. Layer the Pudding: In a shallow baking dish, create layers of vanilla wafers, sliced bananas, and the warm pudding mixture. Repeat the layers until you’ve used up all the ingredients, ending with a layer of pudding.
6. Chill and Serve: Cover the dish and refrigerate the Banana Pudding for at least 4 hours, or up to 24 hours, before serving. This allows the flavors to meld and the texture to set. Enjoy the chilled, creamy dessert!
Notes
Adjust Sweetness: If you prefer a less sweet dessert, you can reduce the amount of sugar in the recipe. Conversely, if you have a sweet tooth, feel free to add a bit more sugar to taste.
Choose Ripe Bananas: Look for bananas that are just starting to develop brown speckles on the peel, as they will be perfectly sweet and flavorful for the pudding.
Gluten-Free and Dairy-Free Options: To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free Banana Pudding, use unsweetened almond, coconut, or oat milk in place of regular milk.
Storing and Serving: Cover the Banana Pudding tightly and refrigerate it for up to 4 days. When ready to serve, scoop the chilled dessert into individual bowls or plates, ensuring each portion contains a good balance of pudding, bananas, and wafers.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 34
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 7
- Cholesterol: 186