Southern Banana Pudding Delight

🕒 Prep: 15 min
🔥 Cook: 12 min
🍽 Serves: 8
★★★★★
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If you’re a fan of classic Southern desserts, this Banana Pudding Delight is going to be your new favorite. It's a creamy, dreamy treat layered with ripe bananas, a silky homemade custard, and crunchy vanilla wafers, all topped off with a drizzle of caramel.

Ingredients for Southern Banana Pudding Delight

Whole milk forms the base of our custard, giving it a luscious consistency. Granulated sugar sweetens the custard perfectly, while all-purpose flour helps thicken it. A pinch of salt enhances the overall flavor, balancing the sweetness. We’ll need large eggs, separating yolks for the custard to enrich it and whites if you want to make a meringue topping. Vanilla extract adds a classic, comforting aroma, and unsalted butter provides creaminess and depth. Of course, we can't forget the stars— ripe bananas for natural sweetness and texture. Homemade vanilla wafer crumbs add a delightful crunch, and a caramel sauce drizzle offers a sweet, luxurious finish.

Tips & Tricks

  • For extra flavor, toast the vanilla wafer crumbs before layering.
  • Use bananas that are ripe but not overly mushy to maintain good texture.
  • Refrigerate overnight for an even better flavor meld.

Serving Suggestions

This pudding pairs wonderfully with a light, crisp white wine. For a more indulgent experience, serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream on the side.

Frequently Asked Questions

Can I use store-bought vanilla wafers?
Absolutely! While homemade adds a special touch, store-bought works just fine.
How long will the pudding last in the fridge?
Stored properly in an airtight container, it should last up to 3 days.
Can I make this recipe vegan?
You can try using plant-based milk and a vegan butter substitute, but results may vary.

Southern Banana Pudding Delight Recipe Walkthrough

Start by grabbing a medium saucepan and combine the milk, sugar, flour, and salt. Set it over medium heat, whisking constantly until everything blends smoothly. Keep stirring as the mixture heats up and thickens. You'll know it's ready when it coats the back of a spoon, which usually takes about 10 minutes.

Take the pan off the heat and whisk in the egg yolks one by one. This part is crucial to avoid scrambling the eggs, so go slowly. Once incorporated, return the pan to the heat and let it cook for another 2 minutes, continuously stirring.

Remove the pan from the heat again, and stir in the vanilla extract and butter until they melt and blend seamlessly into the custard.

Now it's assembly time! In a trifle bowl, start with a layer of vanilla wafer crumbs, then sliced bananas, and a third of the custard. Repeat these layers twice more, finishing with custard on top. Drizzle the caramel sauce over the final layer and pop it into the fridge for at least 2 hours to set.

Why You'll Love This Recipe

  • Homemade custard that's rich and velvety.
  • Perfect balance of sweet and savory flavors.
  • Easy to prepare but impresses every time.
  • Great for gatherings, potlucks, or just because!

Ingredients

2 cups whole milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 teaspoon vanilla extract
3 tablespoons unsalted butter
5 ripe bananas, sliced
2 cups homemade vanilla wafer crumbs
1/4 cup caramel sauce

Step-by-step Instructions

1. In a medium saucepan, whisk together milk, sugar, flour, and salt over medium heat until smooth.
2. Cook while stirring constantly until the mixture thickens and coats the back of a spoon, about 10 minutes.
3. Remove from heat and whisk in egg yolks one at a time.
4. Return to heat and cook for another 2 minutes, stirring constantly.
5. Remove from heat and stir in vanilla extract and butter until fully incorporated.
6. In a trifle bowl, layer a third of the vanilla wafer crumbs, followed by sliced bananas and a third of the custard mixture.
7. Repeat layering twice more, finishing with a layer of custard on top.
8. Drizzle with caramel sauce and refrigerate for at least 2 hours before serving.

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