Here’s a delicious homemade banana pudding recipe that’s creamy, indulgent, and sure to be a crowd-pleaser! This version is made from scratch, with layers of rich vanilla custard, fresh bananas, and crisp vanilla wafers.
Homemade Banana Pudding
Ingredients (serves 6–8):
- For the Custard:
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 5 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- For the Pudding Layers:
- 4–5 ripe bananas, sliced
- 1 box of vanilla wafers (around 12 oz)
Instructions:
- Make the Custard:
- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt.
- Place over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble (about 5–7 minutes).
- In a separate bowl, whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly (this tempers the eggs).
- Slowly pour the egg mixture back into the saucepan while stirring. Continue cooking for another 2–3 minutes, until the custard is thickened.
- Remove from heat and stir in butter and vanilla extract. Let it cool for about 10 minutes while you prepare the layers.
- Assemble the Pudding:
- In a 9×9-inch dish or a trifle bowl, layer the vanilla wafers on the bottom.
- Add a layer of sliced bananas over the wafers.
- Pour half of the custard over the bananas and wafers, spreading it out evenly.
- Repeat with another layer of vanilla wafers, bananas, and the remaining custard.
- Chill the Pudding:
- Cover and refrigerate the pudding for at least 4 hours, preferably overnight. This helps the flavors meld and the wafers absorb some of the custard, softening them for the perfect texture.
- Serve:
- Before serving, top with whipped cream or a few extra vanilla wafers for garnish if desired.
Tips:
- Banana ripeness: Choose ripe but not overripe bananas. Overripe bananas may turn mushy and lose texture during chilling.
- For extra flavor: You can add a splash of rum extract or a dash of cinnamon to the custard for a unique twist.
- Storage: If you have leftovers, cover tightly and refrigerate for up to 3 days. It might soften a little more, but still delicious!
This classic banana pudding is rich, creamy, and perfect for any occasion—whether it’s a family dinner, picnic, or holiday dessert.
If you want to try a lighter version or any variations (like using chocolate wafers or adding whipped cream topping), just let me know! 😊
