Description
This classic Old-Fashioned Homemade Banana Pudding recipe combines layers of creamy vanilla custard, ripe bananas, and crunchy vanilla wafers for a nostalgic dessert that’s easy to prepare and perfect for gatherings. The pudding is made from scratch on the stovetop, providing a rich and smooth texture balanced by the fresh fruit and crispy wafers.
Ingredients
Scale
Custard
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 3 large eggs
- 2 teaspoons pure vanilla extract
Layers
- 1 box (approximately 8 ounces) vanilla wafers
- 3–4 ripe bananas, sliced
Instructions
- Prepare the custard base: In a medium saucepan, whisk together the sugar, flour, and salt until well combined. Gradually whisk in the milk until the mixture is smooth and free of lumps.
- Cook the custard: Place the saucepan over medium heat and stir constantly as the mixture heats. Continue cooking until it thickens and begins to bubble, ensuring the flour fully cooks through for a smooth texture.
- Simmer briefly: Reduce the heat to low and continue cooking for 2 more minutes, stirring constantly to prevent scorching. Once thickened, remove the saucepan from the heat.
- Temper the eggs: In a small bowl, lightly beat the eggs. Slowly add about ½ cup of the hot milk mixture into the eggs while whisking continuously to temper and prevent curdling.
- Combine eggs and custard: Pour the tempered eggs back into the saucepan with the remaining milk mixture, whisking constantly to incorporate evenly.
- Finish cooking custard: Return the saucepan to medium heat and cook the mixture until it gently boils, stirring constantly. Maintain this gentle boil for an additional 2 minutes to thicken fully and ensure safety.
- Add vanilla and cool: Remove the custard from heat and stir in the vanilla extract. Let the pudding cool for 15 minutes, stirring occasionally to prevent a skin from forming.
- Assemble the pudding layers: In an 8-inch square baking dish, place about 25 vanilla wafers to cover the bottom evenly.
- Add banana layer: Arrange a layer of sliced bananas over the vanilla wafers, making sure the fruit is evenly distributed.
- Layer pudding: Pour half of the cooled custard evenly over the bananas to cover them completely.
- Repeat layering: Add a second layer with the remaining vanilla wafers, followed by the remaining sliced bananas and custard, creating a layered effect.
- Cover and chill: Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Cover the dish completely and refrigerate for at least 4 hours or overnight to set and meld flavors.
- Serve with garnish: Just before serving, sprinkle crushed vanilla wafers on top for added texture and a pleasing crunch.
Notes
- Make sure to whisk constantly when cooking the custard to avoid lumps and prevent burning on the bottom of the pan.
- Tempering the eggs is essential to prevent scrambling and achieve a smooth pudding.
- Pressing plastic wrap directly on the pudding surface helps avoid an unappetizing skin from forming.
- This pudding tastes best after resting overnight, allowing flavors to meld and the wafers to soften just right.
- For variation, you can use banana chips or add whipped cream topping if desired.
