Classic Banana Pudding

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 8
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Classic Banana Pudding is a nostalgic dessert that brings together creamy custard, ripe bananas, and crunchy vanilla wafers for a delightful treat. Perfect for any occasion, this recipe is simple yet full of rich, comforting flavors that make it a favorite year-round.

Ingredients for Classic Banana Pudding

Whole milk is the base of our custard, giving it a rich and creamy texture. Granulated sugar sweetens the pudding just right. All-purpose flour helps thicken the mixture to the perfect consistency. We use a pinch of salt to enhance all the flavors. Eggs are essential for the custard's rich taste and texture, with yolks adding creaminess and whites forming a light meringue topping if desired. Vanilla extract adds a fragrant, sweet aroma that complements the bananas. A bit of unsalted butter at the end makes the pudding silky smooth. Ripe bananas are the star here, offering natural sweetness and a soft texture. Vanilla wafers provide a delightful crunch and classic flavor. Lastly, heavy cream, if used, adds an extra layer of indulgence when whipped and served on top.

Tips & Tricks

  • Use bananas that are ripe but not overly mushy for the best texture.
  • For a thicker custard, let it cook for an extra minute or two while stirring.
  • Allow the pudding to cool completely if you plan to serve it cold; it sets better this way.

Serving Suggestions

Enjoy your banana pudding chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, crumble some extra vanilla wafers on top just before serving for added crunch.

Frequently Asked Questions

Can I use low-fat milk instead of whole milk?
Yes, but the custard might be slightly less rich. Whole milk provides the best creamy texture.
How do I store leftover banana pudding?
Cover the dish with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days.

Classic Banana Pudding Recipe Walkthrough

Let's start by preheating the oven to 350°F (175°C), ensuring it's ready when we need it. In a medium saucepan, whisk together the sugar, flour, and salt. Do this gently to avoid lumps as these ingredients form the base of your custard.

Gradually add the milk to the saucepan, whisking until the mixture is smooth. This step is crucial for a lump-free custard, so take your time. Now, cook the mixture over medium heat. You'll need to stir constantly until it thickens and starts to bubble, which usually takes around 10 minutes.

While your milk mixture is thickening, separate your eggs. In a separate bowl, beat the yolks, then gradually add a small amount of the hot milk mixture. This tempers the yolks, preventing them from scrambling when returned to the saucepan. Once tempered, pour the yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.

Remove the saucepan from the heat and stir in the vanilla extract and butter until smooth. This will create a fragrant and silky custard. While it's still warm, layer your pudding. In a 2-quart baking dish, alternate layers of vanilla wafers, banana slices, and the warm pudding mixture until everything is used up.

If you're opting for a meringue topping, whip the egg whites with a pinch of sugar until they reach stiff peaks. Spread the meringue over the pudding, creating a light, airy topping. Bake for 12-15 minutes until the meringue is lightly browned or the pudding is set.

Let it cool before serving, and if you want an extra indulgence, top with whipped cream.

Why You'll Love This Recipe

  • Easy to make with everyday ingredients.
  • Perfect balance of creamy, fruity, and crunchy textures.
  • Great for gatherings, potlucks, or a family dessert night.
  • Can be made in advance for convenience.

Ingredients

3 cups whole milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
2 teaspoons vanilla extract
1 tablespoon unsalted butter
4 ripe bananas, sliced
1 box (11 oz) vanilla wafers
1 cup heavy cream (optional for topping)

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together sugar, flour, and salt.
3. Gradually whisk in the milk until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10 minutes.
5. In a separate bowl, beat the egg yolks, then gradually whisk in a small amount of the hot milk mixture to temper the yolks.
6. Return the yolk mixture to the saucepan and cook for another 2 minutes, stirring constantly.
7. Remove from heat and stir in vanilla extract and butter until smooth.
8. In a 2-quart baking dish, layer vanilla wafers, banana slices, and the warm pudding mixture.
9. If desired, whip the egg whites with a pinch of sugar to stiff peaks and spread over the pudding before baking.
10. Bake for 12-15 minutes or until the meringue is lightly browned or the pudding is set.
11. Allow to cool before serving. Top with whipped cream if desired.

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