Description
You need this recipe for the best homemade banana pudding, made completely from scratch for creamy, comforting layers that taste like true Southern tradition. This recipe avoids instant mixes for superior flavor.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks, lightly beaten
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 large ripe bananas, sliced about 1/4 inch thick
- 1 box (11 ounces) vanilla wafers (Nilla Wafers)
- Optional topping: 3 large egg whites, beaten with 1/4 cup sugar (for meringue)
Instructions
- Make the Pudding Base: In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the whole milk until smooth.
- Cook the Custard: Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or whisk, until the mixture thickens enough to coat the back of the spoon and begins to bubble gently. This takes about 8 to 10 minutes. Do not let it boil rapidly.
- Temper the Egg Yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking constantly. This prevents the yolks from scrambling.
- Return to Heat: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, for 1 to 2 minutes until the pudding thickens further. Do not allow it to boil.
- Finish the Pudding: Remove the saucepan from the heat. Stir in the butter until melted and smooth. Stir in the vanilla extract. Pour the pudding into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool slightly, about 20 minutes.
- Assemble the Layers (No Bake): Select a large glass trifle dish or individual banana pudding cups. Create the first layer with a single layer of vanilla wafers on the bottom. Arrange half of the sliced bananas over the wafers. Pour half of the slightly cooled pudding evenly over the bananas. Repeat the layers: wafers, remaining bananas, and top with the remaining pudding.
- Chill: Cover the dish loosely and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the vanilla wafers to soften into a cake-like texture, which is key to this creamy banana dessert.
- Optional Meringue Topping (If using): Preheat your oven to 350°F (175°C). Beat the 3 egg whites until soft peaks form. Gradually beat in the 1/4 cup of sugar until stiff, glossy peaks form. Spread the meringue over the chilled pudding, making sure to seal it to the edges of the dish. Bake for 10 to 12 minutes until the meringue is lightly golden brown. Cool before serving.
Notes
- For a quick, semi-homemade version similar to Magnolia Bakery Banana Pudding, you can substitute the scratch pudding with 2 boxes of instant vanilla pudding prepared according to package directions, using only 2 cups of milk total, and folding in 8 ounces of whipped topping (Cool Whip) after cooling.
- Use firm, ripe bananas; avoid overly soft ones, as they can break down too much during chilling.
- If you are making this ahead for a crowd, assemble it completely and keep it covered in the refrigerator for up to 2 days.
- Prep Time: 25 min
- Cook Time: 15 min
- Category: Dessert
- Method: Stovetop Cooking and Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 45
- Sodium: 210
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 2
- Protein: 7
- Cholesterol: 110