Banana Cream Pudding
A classic comfort dessert combining smooth homemade vanilla pudding, ripe bananas, and crispy vanilla wafers, perfect for any occasion.
Ingredients
Pudding Base
- 2 cups whole milk Use half-and-half for a creamier pudding.
- 1/2 cup granulated sugar For a lighter version, reduce sugar by half.
- 3 large egg yolks Skip for a vegan version.
- 2 tablespoons cornstarch To thicken the pudding.
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter Use dairy-free butter for a vegan version.
Assembly
- 3 ripe bananas, sliced Toss with lemon juice to prevent browning.
- 1 box vanilla wafer cookies Optional, for layering.
- Whipped cream, for topping Add just before serving.
Instructions
Preparation
- In a medium saucepan, whisk together the milk, sugar, egg yolks, and cornstarch until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 5-7 minutes).
- Reduce heat to low and continue to cook, stirring, until the pudding is thick and coats the back of a spoon (about 2-3 more minutes).
- Remove from heat and stir in the vanilla extract and butter until fully melted and incorporated.
Assembly
- Let the pudding cool slightly, then layer it with sliced bananas and vanilla wafers in serving dishes or a large bowl.
- Cover and chill in the refrigerator for at least 2 hours to set.
- Before serving, top with whipped cream and extra banana slices if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed cold and add whipped cream topping just before serving.