Banana Pudding
This classic Texas-style banana pudding layers buttery vanilla wafers, ripe bananas, and rich homemade vanilla custard beneath a cloud of whipped cream. Chilled until set, it is a comforting Southern…
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 40 cookies vanilla wafer cookies
- 4 ripe but firm bananas
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Whisk the sugar, cornstarch, and salt together in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the egg yolks.
- Cook the mixture over medium heat, whisking constantly, until it comes to a gentle boil and thickens enough to coat the back of a spoon, about 8 to 10 minutes. Continue cooking for 1 minute while whisking.
- Remove the saucepan from the heat and whisk in the butter and vanilla extract. Pour the custard into a bowl and press plastic wrap directly onto its surface. Cool for 15 to 20 minutes, until warm but no longer hot.
- Slice the bananas into 1/4-inch rounds. Arrange one-third of the vanilla wafers across the bottom of a 9-inch square baking dish or a deep 2-quart serving dish.
- Add one-third of the banana slices, then spread over one-third of the custard. Repeat the layers twice more, finishing with custard.
- Cover and refrigerate for at least 4 hours, preferably overnight, so the wafers soften and the flavors meld.
- Just before serving, whip the heavy cream and powdered sugar with an electric mixer until medium-stiff peaks form. Spread or pipe the whipped cream over the pudding and garnish with a few extra vanilla wafers.
Watch the Banana Pudding cooking video
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