Classic Homemade Banana Pudding Delight
A timeless dessert featuring layers of creamy pudding, fresh bananas, and soft vanilla wafers.
Equipment
- Medium Saucepan
- Mixing Bowl
- Trifle Dish or Serving Cups
Ingredients
Ingredients
- 3-4 large Ripe Bananas Choose bananas that are yellow with a few brown spots.
- 1/3 cup All-Purpose Flour For thickening the pudding mixture.
- 1 cup Granulated Sugar Adjust according to taste preferences.
- 4 cups Whole Milk For a rich and creamy pudding base.
- 3 large Egg Yolks Adds richness and acts as a thickener.
- 1-2 cups Vanilla Wafer Cookies For layering within the pudding.
- 2 tablespoons Unsalted Butter To enrich the pudding.
- Whipped Cream Optional, for serving.
Instructions
- Prepare your work area and gather all the ingredients.
- In a medium saucepan, whisk together the granulated sugar and all-purpose flour until combined.
- Gradually add the whole milk to the saucepan, whisking continuously to avoid lumps. Place over medium heat and stir until thickened.
- Separate the egg yolks and lightly beat them in a separate bowl.
- Once the milk mixture has thickened, temper the egg yolks by adding a small amount of the hot mixture, whisking constantly.
- Pour the tempered egg yolk mixture back into the saucepan and cook for an additional 2-3 minutes.
- Remove from heat and stir in the unsalted butter.
- Allow the pudding to cool slightly before assembling.
- In a trifle dish or individual cups, layer vanilla wafers, sliced bananas, and cooled pudding.
- Repeat layering until all ingredients are used, finishing with pudding on top.
- Cover and refrigerate for at least 4 hours.
- Top with whipped cream and garnish with reserved banana slices and crushed wafers before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.