Banana pudding is a cherished Southern classic that combines creamy vanilla pudding with sweet, ripe bananas and crunchy Nilla wafers. This dessert is the epitome of comfort food, offering a delightful blend of textures and flavors that make it irresistible. Whether you’re hosting a family gathering or simply indulging in a homemade treat, this classic banana pudding recipe is sure to be a hit.
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks
- 1 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 4-5 ripe bananas, sliced
- 1 box (11 ounces) Nilla wafers
Instructions
- Prepare the Pudding Base
In a medium saucepan, whisk together the granulated sugar, flour, and salt. Gradually add the whole milk, whisking continuously to ensure there are no lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and comes to a gentle boil. - Temper the Egg Yolks
In a separate bowl, lightly beat the egg yolks. Once the milk mixture starts to boil, slowly ladle about a cup of the hot mixture into the egg yolks, whisking constantly to temper them. This step prevents the eggs from curdling when added to the hot mixture. - Combine and Cook
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture, stirring continuously. Continue to cook the pudding over medium heat, stirring constantly, until it thickens further and coats the back of a spoon. This usually takes about 2-3 minutes after adding the egg yolks. - Finish the Pudding
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the pudding to cool slightly before assembling the dessert. - Assemble the Banana Pudding
In a large serving dish or individual bowls, begin by layering Nilla wafers at the bottom. Add a layer of sliced bananas over the wafers, followed by a generous layer of pudding. Repeat the layers, ending with a layer of pudding on top. - Chill and Serve
Cover the banana pudding with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set properly. - Garnish (Optional)
Before serving, you can garnish the top of the banana pudding with additional Nilla wafers or fresh banana slices for added texture and visual appeal.
Tips for the Perfect Banana Pudding
- Banana Ripeness: Use ripe but not overly ripe bananas for the best flavor and texture. Overly ripe bananas can become mushy and affect the overall consistency of the pudding.
- Avoid Soggy Wafers: To prevent the Nilla wafers from becoming too soggy, you can briefly toast them in the oven before layering them. This will help them maintain a bit of their crunchiness.
- Make-Ahead: Banana pudding is an excellent make-ahead dessert. It actually tastes better after a day or two in the refrigerator as the flavors continue to meld and the wafers soften just right.
