Homemade Southern Banana Pudding
Southern banana pudding is creamy, nostalgic, and layered with vanilla wafers, bananas, and rich pudding—an easy classic dessert perfect for gatherings.
Ingredients
Main Ingredients
- 4 medium Bananas Choose ripe but firm bananas.
- 1 box Vanilla wafers (Nilla or shortbread) Classic vanilla wafers preferred.
- 4 cups Whole milk Can substitute with 2% milk.
- 3/4 cup Sugar Adjust to taste.
- 1/3 cup Cornstarch or instant vanilla pudding mix Cornstarch for stovetop pudding.
- 4 large Egg yolks For the custard.
- 2 tablespoons Butter For richness in custard.
- 2 teaspoons Vanilla extract Enhances flavor.
- 1 pinch Salt Enhances flavor.
- 1 cup Heavy cream For topping, can use meringue.
- 1 tablespoon Lemon juice Optional, to prevent browning of bananas.
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Instructions
Making the Pudding/Custard
- For instant pudding, whisk the mix with cold milk and chill until thick.
- For stovetop custard, whisk sugar, cornstarch, salt, and milk in a saucepan. Cook over medium heat, stirring until it bubbles and thickens.
- Beat egg yolks, slowly whisk in hot milk, then return the mixture to the pan.
- Stir until silky and thick, then remove from heat and stir in butter and vanilla.
Preparing Bananas
- Peel and slice bananas into coins about 1/4 inch thick.
- Optionally brush slices lightly with lemon juice to slow browning.
Layering
- In a deep dish or trifle bowl, add a layer of vanilla wafers.
- Add a layer of banana slices, then a layer of pudding. Repeat until full, ending with pudding on top.
Topping
- Spread whipped cream on top or make a meringue to toast in the oven.
Chilling
- Cover and refrigerate for at least 4 hours, preferably overnight.
Serving
- Spoon into bowls and enjoy.
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Note
Keep bananas firm to hold structure. Chill time is crucial for best results. For travel, assemble layers at the destination.