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The Best Old-Fashioned Southern Banana Pudding

A rich slice of layered banana pudding featuring vanilla wafers, creamy pudding, whipped topping, and fresh banana slices.
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Make a creamy, layered banana pudding using classic techniques. This recipe features rich vanilla pudding, fresh bananas, and softened vanilla wafers for a comforting dessert.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 4–5 ripe but firm bananas, sliced
  • 1 box (11 ounces) vanilla wafers

Instructions

  1. In a medium saucepan, whisk together the sugar, flour, and salt.
  2. In a separate bowl, whisk the egg yolks lightly. Slowly whisk about 1 cup of the milk into the egg yolks to temper them.
  3. Pour the tempered egg mixture back into the saucepan with the remaining milk and sugar mixture.
  4. Cook over medium heat, stirring constantly with a wooden spoon or whisk, until the mixture thickens enough to coat the back of the spoon. Do not let it boil rapidly. This takes about 8 to 10 minutes.
  5. Remove the saucepan from the heat. Stir in the vanilla extract and the butter until the butter is completely melted and incorporated.
  6. Pour the hot pudding into a large bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Cool the pudding completely in the refrigerator, about 2 hours.
  7. Once chilled, gently stir the pudding to smooth it out.
  8. Assemble the pudding in a large glass bowl or individual serving dishes. Create a layer of vanilla wafers, followed by a layer of sliced bananas, and then top with a layer of the cooled pudding. Repeat the layers until all ingredients are used, ending with a layer of pudding.
  9. Garnish the top layer with a final scattering of vanilla wafers.
  10. Cover the dish and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the wafers to soften into a cake-like texture.
  11. Serve cold.

Notes

  • For a richer flavor, use homemade vanilla pudding instead of instant mixes.
  • Select bananas that are ripe but still hold their shape when sliced. Overripe bananas will become mushy.
  • If you prefer a slightly firmer texture, you can substitute half of the milk with heavy cream.

Nutrition

Find it online: https://cookingbycarla.com/best-banana-pudding-old-fashioned-southern/