Here’s a classic and creamy banana pudding recipe that’s rich, smooth, and perfect for dessert:
🍌 Creamy Banana Pudding
🛒 Ingredients (Serves 6–8)
Pudding:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups milk
- 3 large egg yolks, beaten
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Layering:
- 4–5 ripe bananas, sliced
- 1 box (11 oz) vanilla wafers
Topping (optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
1. Make the pudding
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually add milk, stirring to combine. Cook over medium heat until mixture thickens (5–7 minutes).
- Temper the egg yolks: slowly whisk a small amount of hot mixture into the yolks, then return the yolk mixture to the pan.
- Cook 2–3 more minutes until thick and smooth. Remove from heat.
- Stir in butter and vanilla. Let cool slightly.
2. Assemble the layers
- In a serving dish or individual cups, layer vanilla wafers, banana slices, and pudding.
- Repeat layers until all ingredients are used, finishing with pudding on top.
3. Optional topping
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread whipped cream over the top layer of pudding.
4. Chill
- Refrigerate at least 2–3 hours (overnight is best) to allow flavors to meld and wafers to soften.
5. Serve
- Garnish with crushed wafers, banana slices, or a sprinkle of cinnamon if desired.
🍴 Tips
- Use ripe but firm bananas so they don’t become mushy.
- For extra creaminess, substitute 1/2 cup of milk with heavy cream in the pudding.
- Vanilla wafers can be replaced with graham crackers for a slightly different texture.
If you want, I can also give a “quick 15-minute banana pudding” version that doesn’t require cooking the pudding on the stove—perfect for fast desserts.
Do you want me to share that version?
