I made this banana pudding last weekend for my family and it was gone in less than an hour! Honestly, I made a big bowl and my kids ate almost all of it before dinner
I have been making banana pudding for about 3 years now. I tried many recipes but this one is my favorite. It's so creamy and sweet, and I love how the vanilla wafers get soft in the fridge. The fresh bananas make it taste so fresh and not too heavy
It's my go-to dessert when I want something easy but still looks impressive. I usually make it the night before when we have guests. It saves me so much time on the day
WHY YOU WILL LOVE THIS RECIPE
This is not complicated at all. You don't need to be a baker. I am not a professional baker, I just love to cook for my family
It's cheap, you need only simple things from any store. And you can make it ahead. That's what I love most - I make it at night and next day it's ready
My husband doesn't like very sweet desserts but he loves this one because the bananas make it fresh
INGREDIENTS YOU NEED
For the Custard:
* 3/4 cup sugar - I use white sugar
* 1/3 cup all-purpose flour
* A pinch of salt
* 3 cups whole milk - full fat is better, makes it creamy
* 4 egg yolks - I save the whites for omelet next morning
* 2 tbsp butter - unsalted
* 2 tsp vanilla extract - good vanilla makes big difference
For the Layers:
* 5-6 ripe bananas - I use bananas that are yellow with a little brown spots
* 1 box vanilla wafers (about 11 oz) - Nilla Wafers are my favorite brand
* 2 cups heavy whipping cream for topping
* 2 tbsp powdered sugar
HOW TO MAKE BANANA PUDDING STEP BY STEP
Step 1: Make the Custard
In a medium saucepan, whisk together sugar, flour and salt. Add milk and egg yolks and whisk well until no lumps. This part is important, make sure no lumps from the start
Step 2: Cook It
Cook over medium heat and keep whisking - don't stop and don't go away! It will take about 5-8 minutes to get thick. You will see it getting thick slowly. This is where I always stay close to the stove because it can burn very fast. Once it starts to bubble, cook 1 more minute then turn off
Step 3: Add Flavor
Take it off the heat and add butter and vanilla. Stir until butter melts and it's smooth. I let it cool for 10 minutes, I stir it sometimes so it doesn't make skin on top
Step 4: Make the Layers
In a big glass bowl or 9x13 dish, make layers. First put a layer of vanilla wafers at the bottom, then some banana slices, then half of the custard. Repeat again - wafers, bananas, custard. I do 2 layers, it's perfect for me
Step 5: Chill
Cover with plastic wrap - try to put the wrap directly on the custard so it doesn't get skin. Put it in the fridge for at least 4 hours. But honestly, overnight is even better - trust me
Step 6: Topping
Before serving, I whip the heavy cream with powdered sugar until soft peaks. I put it on top and add some crushed wafers. I do this right before serving so it looks fresh
MY BEST TIPS FROM MY KITCHEN
* The bananas: Don't use green bananas, they are not sweet. Yellow with small brown spots is perfect
* Don't stop whisking: I made mistake first time. I stopped for 1 minute to answer phone and I got lumps
* Make it ahead: This dessert needs time. If you eat it directly, the cookies are hard. You need to give it at least 4 hours
* Glass bowl: I like to use a glass bowl so you can see the beautiful layers
VARIATIONS I TRIED
Sometimes I add a little peanut butter in the custard - my kids love that. Sometimes I use shortbread cookies instead of vanilla wafers when I don't have them. Both work well
You can also make it in small cups for individual servings. I did that for my daughter's birthday and all kids loved their own cup
HOW TO STORE LEFTOVERS
I keep leftovers in the fridge covered for up to 2 days. After 2 days the bananas start to get brown and watery, so it's better to eat fast. I never freeze it because bananas don't freeze well and texture changes
I hope you try this recipe and your family loves it as much as mine does
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