Banana Pudding
A comforting and nostalgic dessert made with layers of vanilla wafers, ripe bananas, and a creamy pudding filling.
Ingredients
Pudding Base
- 3/4 cup sugar adds sweetness
- 1/4 cup all-purpose flour thickener for pudding
- 1/4 teaspoon salt enhances flavor
- 3 cups 2% milk provides creaminess
- 3 large eggs binding agent for the pudding
- 1-1/2 teaspoons vanilla extract adds flavor
Layering Ingredients
- 8 ounces vanilla wafers about 60 cookies, divided for layering
- 4 large ripe bananas cut into 1/4-inch slices for sweetness
Instructions
Preparation
- In a medium mixing bowl, combine the sugar, flour, and salt. Whisk until blended.
- In a saucepan over medium heat, heat the milk until steaming, stirring often.
- In a separate bowl, beat the eggs until well mixed.
- Slowly add 1 cup of hot milk to the beaten eggs while whisking continuously.
- Pour the egg mixture back into the saucepan with the remaining milk. Stir constantly over medium heat until thickened, about 5 to 10 minutes.
- Remove from heat and stir in the vanilla extract.
Layering
- In a baking dish, layer half of the vanilla wafers on the bottom.
- Pour half of the pudding mixture over the wafers.
- Add a layer of banana slices over the pudding.
- Repeat the layering with remaining wafers, pudding, and banana slices.
- Cover with plastic wrap and refrigerate for several hours, ideally overnight.
Notes
Use ripe bananas for optimal sweetness and allow sufficient chilling time to let the flavors meld. Layered desserts are often best when made a day in advance.