I’ve been making banana pudding for years, and it’s always a crowd-pleaser. It’s a classic Southern dessert that’s easy to make and requires only a few ingredients.
The first time I made it, I was surprised by how simple it was to put together. The combination of creamy pudding, sweet bananas, and crunchy vanilla wafers is a match made in heaven.
My family loves it when I serve it at family gatherings or just as a special treat after dinner. The best part is that it’s incredibly easy to make and can be prepared ahead of time, making it perfect for busy weeknights or weekend get-togethers.
One of the things I love about this recipe is that it’s so versatile – you can serve it in individual cups for a party or in a big ol’ bowl for a family gathering. The key to making good banana pudding is to use high-quality ingredients and to not overmix the pudding mixture.
This will ensure that the pudding sets properly and has a smooth, creamy texture. I like to use fresh bananas for this recipe because they add natural sweetness and a lovely texture to the pudding.
If you’re using frozen bananas, thaw them first and pat them dry with paper towels before using them in the recipe. Another trick I’ve learned is to use vanilla wafers instead of Nilla wafers – they have a more authentic flavor and texture that pairs perfectly with the bananas and pudding.
Classic Banana Pudding
4.7 from 1390 votes
A creamy and comforting classic dessert featuring layers of vanilla wafers, ripe bananas, and custard. This recipe is a must-try for any occasion.
1In a saucepan, heat 2 cups whole milk over medium heat until it just begins to simmer and form bubbles around the edges.
2In a separate bowl, whisk together 1 cup heavy cream, 1 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp salt, and 2 large egg yolks until the mixture is smooth and well combined.
3Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
4Return the mixture to the saucepan and cook over medium heat, stirring constantly with a whisk until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
5Remove from heat and stir in 1 tsp vanilla extract.
6Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
7Chill in the refrigerator until completely cool, about 2 hours.
8In a mixing bowl, combine 1 cup heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract.
9Using an electric mixer, beat the mixture until stiff peaks form.
10In a baking dish, arrange a layer of vanilla wafers, followed by a layer of sliced bananas, and then a layer of the chilled custard.
11Repeat the layers, ending with a layer of custard on top.
12Spread the whipped cream evenly over the top layer of custard.
13Cover and refrigerate for at least 2 hours, or until the pudding is chilled and set.
14Serve chilled, garnished with additional vanilla wafers and banana slices if desired
Tips: For a smoother custard, strain the mixture through a fine-mesh sieve before chilling. You can also add a pinch of nutmeg or cinnamon to the custard for extra flavor.
Watch Video Of How Classic Banana Pudding Works
This recipe makes about 6 servings – perfect for my family of four! One of my favorite things about this recipe is that it’s so easy to customize – you can add nuts, chocolate chips, or even caramel sauce if you want!
My kids love helping me mix everything together (except the heavy cream – they don’t like getting their hands sticky!) When we’re having company over, I love serving this as an after-dinner dessert because everyone raves about how delicious it is.
❓ Frequently Asked Questions About Banana Pudding
1. What type of bananas should I use for this recipe?
You can use either ripe or green bananas for this recipe, but the best results come from using ripe bananas. If you’re using frozen bananas, thaw them first and pat them dry with paper towels before using them in the recipe.
2. Can I substitute vanilla extract with another flavoring?
While you can substitute vanilla extract with another flavoring, keep in mind that it will change the overall flavor profile of the pudding. You can try using almond extract or lemon zest for a different twist on this classic recipe.
3. How long does banana pudding keep in the fridge?
Banana pudding will keep in the fridge for up to 3 days when stored in an airtight container in the refrigerator at 40°F (4°C) or below.
4. Can I make banana pudding without an instant pot?
Yes, you can make banana pudding without an instant pot! Simply cook the milk and sugar mixture on the stovetop over medium heat until it comes to a boil, then reduce heat to low and simmer until thickened.
5. How do I reheat banana pudding?
To reheat banana pudding, place it in the microwave for 10-15 seconds or until warmed through.
6. Can I freeze banana pudding?
Yes, you can freeze banana pudding! Simply scoop it into an ice cube tray or freezer-safe container, cover with plastic wrap or aluminum foil, and store in the freezer for up to 3 months.
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