Description
A rich, creamy, and authentic Southern banana pudding made from scratch with a homemade vanilla custard, ripe bananas, and Nilla Wafers. This make-ahead dessert is a crowd-pleaser that combines velvety custard with crunchy cookies and fresh fruit.
Ingredients
Scale
- 4 cups whole milk
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 4 large egg yolks
- 4–5 medium ripe bananas
- 1 teaspoon lemon juice (optional)
- 1 package (250g) Nilla Wafers
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
- Place saucepan over medium heat and whisk constantly for 5-7 minutes until the mixture thickens and begins to bubble gently at the edges.
- In a separate bowl, whisk egg yolks. Slowly temper the eggs by whisking in about 1 cup of the hot custard.
- Pour the tempered egg mixture back into the saucepan. Return to medium-low heat and whisk constantly for 1-2 minutes until thickened. Remove from heat.
- Stir in butter and 2 teaspoons vanilla extract. Pour custard into a bowl, cover directly with plastic wrap, and refrigerate for at least 1 hour until completely cool.
- Slice bananas into 1/4-inch rounds. Toss with lemon juice if desired to prevent browning.
- If making whipped cream, beat cold heavy cream, confectioners’ sugar, and 1 teaspoon vanilla until stiff peaks form.
- To assemble, place a layer of Nilla Wafers in a 9×13 inch dish or trifle bowl. Spread half the cooled custard, then half the bananas. Repeat layers. Top with remaining wafers.
- Spread whipped cream over the top if using. Cover tightly and refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld and wafers to soften.
- Serve chilled.
Notes
Use ripe but firm bananas (yellow with a few brown spots) to avoid mushiness. Ensure the custard is completely cooled before assembling to prevent the bananas from browning and the wafers from disintegrating. This pudding is best made ahead and refrigerated overnight. It does not freeze well.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice or scoop
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: banana pudding, southern dessert, vanilla custard, Nilla wafers, homemade pudding, make-ahead dessert, comfort food