My favorite banana pudding has plenty of the part I like best- the thick, rich, sweet vanilla custard that envelops the cookies and makes them luscious and cake-like.
Banana Pudding From Scratch Print
3/4 cup sugar
1/2 cup flour
1/4 teaspoon salt
6 egg yolks, slightly beaten
3 cups milk
2 teaspoons vanilla
1 tablespoon butter
1 (12 oz.) box vanilla wafers
5 ripe bananas, sliced
Desired topping such as meringue or whipping cream
1. Mix sugar, flour, and salt in large saucepan. Blend in egg yolks and milk. Whisk to completely combine. Whisking constantly, cook over medium low heat until mixture thickens, about 10 to 12 minutes. Remove from heat and stir in vanilla and butter. Stir until butter is completely melted into pudding.
2. Spread a small amount of custard evenly into the bottom of a 3 quart dish. Cover custard with a single layer of vanilla wafers, then with a layer of sliced bananas. Pour about 1/3 of the custard over bananas. Repeat layers two more times, ending with custard.
3. Top as desired with whipping cream and/or crushed vanilla wafers. Pudding is better refrigerated for several hours to overnight before serving. Refrigerate leftovers.
Cooks notes: To make whipping cream, pour 1 cup very cold heavy cream into bowl of stand mixer. Add 2 to 3 tablespoons of sugar, or to taste. You can also add 1/2 teaspoon of vanilla extract, if desired. Using the whisk attachment, mix on low until well combined, then on medium until medium-stiff peaks form. Makes about 2 cups. Refrigerate leftovers.