Classic Southern Banana Pudding

Tammy Smith

Southern Banana Pudding layers vanilla custard, sliced ripe bananas, and vanilla wafers in a dish, then tops the whole thing with whipped cream or meringue. The wafers soften as the pudding chills, blending into the creamy layers for a texture that's part cake, part pudding. It takes about 30 minutes to assemble and needs at least 2 hours in the refrigerator before serving.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings bowls

Calories 435 kcal

Equipment

Medium saucepan
Whisk
Mixing Bowls
9x13 inch baking dish
Plastic wrap
Refrigerator

Ingredients

For the Custard:

0.5 cup granulated sugar
0.25 cup all-purpose flour sifted
0.25 teaspoon salt
4 cups whole milk divided
4 pieces egg yolks beaten
2 teaspoons vanilla extract

For the Pudding Assembly:

2 cups vanilla wafers preferably Nilla Wafers
4 medium ripe bananas sliced
1 cup heavy cream for topping, optional
0.25 cup powdered sugar for whipped cream topping

Instructions

In a medium saucepan, combine the sugar, flour, and salt. Gradually whisk in 2 cups of the milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
In a separate bowl, whisk the egg yolks and the remaining 2 cups of milk. Slowly add a small amount of the hot milk mixture to the yolks, whisking to temper them. Pour the yolk mixture back into the saucepan, continue cooking over medium heat, whisking constantly, until it reaches a pudding consistency.
Remove the saucepan from the heat and stir in the vanilla extract. Set aside to cool for 10 minutes.
In a 9x13 inch baking dish, layer vanilla wafers at the bottom. Add a layer of sliced bananas over the wafers. Pour half of the warm custard over the bananas. Repeat the layering process and finish with a layer of custard on top.
Cover the dish with plastic wrap, ensuring it touches the surface of the pudding to prevent skin from forming. Refrigerate for at least 2 hours before serving.
(Optional): Whip the heavy cream with powdered sugar until stiff peaks form. Spread over the refrigerated pudding just before serving.

Notes

For a richer taste, consider using ripe banana slices in layers for both flavor and texture.
To entice those sensitive to gluten, you can substitute vanilla wafers with gluten-free cookies.

Nutrition

Calories: 435kcalCarbohydrates: 59gProtein: 7gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 54mgSodium: 239mgPotassium: 452mgFiber: 2gSugar: 39gVitamin A: 680IUVitamin C: 5mgCalcium: 174mgIron: 0.4mg

Keyword Banana Pudding, classic dessert, Southern Cuisine

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