Banana Pudding Recipe
This creamy Banana Pudding Recipe layers classic vanilla custard, ripe bananas, and crisp vanilla wafers into a homemade sweet treat that’s a Southern comfort food favorite.
Ingredients
- 12 oz vanilla wafers Keebler Golden or homemade ladyfingers
- 4 instant vanilla pudding mix 3.4 oz each package
- 4 cups whole milk
- 4 bananas medium, sliced
- 1 cup heavy cream chilled bowl preferred
- 2 tbsp powdered sugar adjust to taste
- 1 tsp vanilla extract
- salt pinch
- banana slices and cinnamon for garnish (optional)
Instructions
- Whisk instant vanilla pudding mix, salt, and 2 cups of cold milk until smooth, then whisk in remaining milk until it thickens into a custard.
- Allow the mixture to rest for 2 minutes so it transforms into a thick, creamy custard resembling classic Southern baked custard.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, chilling whisk and bowl for extra volume.
- Gently fold the whipped cream into the pudding with a spatula until light and airy, taking care not to deflate the cream.
- Arrange a single, even layer of vanilla wafers in the bottom of a 9×13-inch dish, pressing slightly for a softer texture if desired.
- Top the wafers with half of the banana slices, distributing them evenly to avoid soggy spots.
- Spoon half of the custard mixture over the bananas and smooth with an offset spatula.
- Add a second wafer layer, the remaining bananas, and top with the rest of the custard mixture and a swirl of whipped cream.
- Cover and refrigerate for at least 2 hours—ideally 4—for the flavors to meld and pudding to set firmly.
- Before serving, garnish with crushed wafers, banana coins, or a sprinkle of cinnamon, and enjoy chilled.
Notes
For extra richness, use homemade custard instead of instant mix. Leftovers keep well in the fridge for up to 3 days.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @thenandnowspace for more