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Southern Banana Pudding Recipe Easy Classic Dessert Grandma’s Best

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A classic Southern banana pudding recipe featuring creamy vanilla custard, fresh bananas, and crunchy vanilla wafers. Perfect for family gatherings and comforting desserts.

Ingredients

Scale
  • About 45 vanilla wafers
  • 4 to 5 ripe medium bananas
  • 3 cups whole milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • A pinch of salt

Instructions

  1. Heat the milk in a medium saucepan over medium heat until warm with tiny bubbles around the edges (not boiling).
  2. In a mixing bowl, whisk together sugar, flour, salt, and egg yolks until smooth.
  3. Slowly pour about half the warm milk into the egg mixture, whisking constantly to temper the eggs.
  4. Pour the mixture back into the saucepan.
  5. Cook over medium-low heat, whisking constantly until custard thickens enough to coat the back of a spoon and becomes glossy and smooth.
  6. Remove from heat and stir in butter and vanilla extract until melted and combined. Set aside to cool slightly.
  7. Slice bananas into 1/4-inch thick rounds just before layering.
  8. In a 9×13 baking dish, spread a thin layer of custard on the bottom.
  9. Add a single layer of vanilla wafers, then a layer of banana slices.
  10. Pour more custard over the bananas to cover, then repeat layers ending with custard on top.
  11. Optionally, top with a final layer of vanilla wafers for crunch.
  12. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Notes

[‘Slice bananas just before layering to prevent browning; optionally press a little lemon juice on slices to keep fresh.’, ‘Constant whisking while cooking custard prevents lumps and ensures smooth texture.’, ‘Use whole milk for richest custard; low-fat milks thin the custard.’, ‘Chill pudding at least 4 hours to allow wafers to soften and custard to set properly.’, ‘Avoid instant pudding for best flavor and texture; homemade custard is superior.’, ‘Add final layer of vanilla wafers just before serving for texture contrast.’, ‘If custard is too thin, cook longer or add a teaspoon more flour mixed with milk and cook briefly again.’, ‘Store covered in fridge up to 4 days; best served cold or at room temperature.’, ‘Freezing not recommended as custard and bananas become watery when thawed.’]

Nutrition

Keywords: banana pudding, southern dessert, classic banana pudding, easy dessert, vanilla custard, vanilla wafers, homemade pudding

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