Old-Fashioned Banana Pudding

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 8
★★★★★
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If you're looking for a dessert that blends nostalgia with comfort, this Old-Fashioned Banana Pudding is your ticket to happiness. Its layers of creamy, rich pudding, fresh bananas, and crunchy vanilla wafers offer a delightful medley of textures and flavors. It's perfect for a family gathering or a cozy night in.

Ingredients for Old-Fashioned Banana Pudding

Bananas: Ripe bananas are crucial for this recipe, providing natural sweetness and a soft texture that complements the pudding.

Whole milk: This is the base for a creamy pudding. Whole milk offers richness that skim or low-fat milk can't replicate.

Granulated sugar: Used to sweeten the pudding without overpowering the banana flavor.

All-purpose flour: Acts as a thickening agent for the pudding, giving it that perfect custard consistency.

Salt: Just a pinch enhances all the flavors without making the dessert salty.

Egg yolks: They add richness and a silky texture to the pudding. Make sure to beat them well before adding.

Vanilla extract: Adds depth and warmth to the flavor profile of the pudding.

Unsalted butter: Incorporates a smooth texture and a hint of buttery flavor.

Vanilla wafers: These cookies add crunch and soak up the pudding, creating a perfect textural contrast.

Heavy cream: Whipped into a light, fluffy topping that balances the dense pudding layers.

Powdered sugar: Sweetens the whipped cream without making it grainy.

Tips & Tricks

  • For best results, use bananas that are ripe but not overly soft to maintain some texture.
  • If you prefer a firmer pudding, refrigerate it overnight before serving.
  • Whip the cream just before serving to keep it fresh and fluffy.

Serving Suggestions

This banana pudding is delightful on its own, but you can elevate it by serving it with a sprinkle of cinnamon or nutmeg. For a touch of elegance, serve in individual parfait glasses with a sprig of mint on top.

Frequently Asked Questions

Can I use a different type of milk?
While whole milk is ideal for creaminess, you can substitute with 2% milk, though the pudding may not be as rich.
How long does the pudding last in the fridge?
The pudding can be stored in the fridge for up to 3 days, but it's best enjoyed within 1-2 days for optimal texture.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free all-purpose flour and gluten-free vanilla wafers.

Old-Fashioned Banana Pudding Recipe Walkthrough

Start by grabbing a medium saucepan. Whisk together the sugar, flour, and salt until they're well combined. This creates the base of your pudding.

Gradually whisk in the milk over medium heat. Keep stirring constantly—this part is crucial to avoid lumps and ensure a smooth, creamy pudding. Continue until the mixture thickens and comes to a boil.

Once boiling, reduce the heat to low and let it cook for an additional two minutes. This helps the flavors meld and ensures the mixture is fully thickened.

Remove the saucepan from heat and slowly whisk in the egg yolks. Make sure to do this gradually to prevent the eggs from curdling. Stir until everything is well combined.

Return the mixture to low heat and cook for another two minutes, stirring constantly. This step ensures that the egg yolks are fully cooked, adding richness without any raw egg taste.

Take it off the heat again and blend in the vanilla extract and butter until the pudding is smooth and glossy.

Now, slice your bananas and layer them at the bottom of a 9x13-inch baking dish. Pour half of the pudding over the bananas, ensuring they're well-covered.

Add a layer of vanilla wafers on top of the pudding. Repeat the layers once more, ending with a final layer of pudding on top.

Cover the dish with plastic wrap and refrigerate for at least four hours. This chilling time lets the flavors meld and the wafers soften slightly.

Just before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread this fluffy topping over the pudding for a light finish.

Why You'll Love This Recipe

  • Layers of creamy goodness paired with fresh banana slices.
  • Perfect balance of sweetness and texture.
  • Simple ingredients that are likely already in your pantry.
  • An excellent make-ahead dessert that tastes better after chilling.

Ingredients

4 ripe bananas
3 cups whole milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large egg yolks, beaten
2 teaspoons vanilla extract
2 tablespoons unsalted butter
1 box vanilla wafers (about 12 ounces)
1 cup heavy cream
2 tablespoons powdered sugar

Step-by-step Instructions

1. In a medium saucepan, whisk together the sugar, flour, and salt.
2. Gradually whisk in the milk over medium heat, stirring constantly until the mixture thickens and comes to a boil.
3. Reduce heat to low and cook for an additional 2 minutes.
4. Remove from heat and gradually whisk in the egg yolks until well combined.
5. Return to low heat and cook for another 2 minutes, stirring constantly.
6. Remove from heat and blend in the vanilla extract and butter until smooth.
7. Slice bananas and layer them at the bottom of a 9x13-inch baking dish.
8. Pour half of the pudding over the bananas and add a layer of vanilla wafers.
9. Repeat the layers once more, ending with a layer of pudding on top.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours.
11. Before serving, whip the heavy cream with powdered sugar until stiff peaks form and spread over the pudding.

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