Classic Banana Pudding isn’t limited to the state of Texas. Just about every kid in the U.S. grew up on creamy rich servings of this delicious dessert. But as an adult, we can choose to make something just a little better.
Better Vanilla Wafers for Better Banana Pudding
Give my recipe for homemade Vanilla Wafers a try for the most amazing Classic Banana Pudding ever. You won’t need the entire recipe of Vanilla Wafers to make banana pudding…only half. The other Vanilla Wafers are good with coffee, tea or as a take along snack
Of course, you can used boxed Vanilla Wafers for making Classic Banana Pudding. In fact, I would say boxed cookies are really the more “classic” version of this favorite dessert. But as children we expect adult life to be oh-so-much better. So why settle for a dessert made from a boxed ingredient with oh-so-little flavor?
I like to use bananas that are brown and spotted – a little on the ripe side for extra flavor. This pudding recipe also has extra vanilla – my go-to hack in almost all of my dessert recipes.
Be Creative with your Garnishes
You can serve this banana pudding two different ways – Make individual servings in jam jars or custard dishes or simply make one big bowl. The layering technique is exactly the same. I garnished my pudding with some crumbled vanilla wafers too, but you can also top with nuts, granola, a dash of cinnamon, a drizzle of real maple syrup, extra banana slices or even a few berries. Classic Banana Pudding is easily jazzed up for a fancy meal or enjoyed as a simple comfort with your family, in your PJ’s as you watch your favorite movie…again!
I hope you enjoy this recipe for Classic Banana Pudding as much as we do! Absolutely from scratch!
Classic Banana Pudding
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
Ingredients
¾ cup sugar (150 g)
2 tbsp. cornstarch (15g)
¼ tsp. salt (1g)
2 cups whole milk (500ml)
3 egg yolks or 1 whole egg
2 tbsp. butter (28g)
1 tbsp. vanilla (15ml)
2 ripe bananas, sliced into rounds
6–8 oz vanilla wafers (170g-227g)
Whipped cream (I prefer unsweetened)
4 extra vanilla wafers for garnish, crushed
Instructions
Combine sugar, cornstarch and salt in a 2 qt. saucepan. Stir in the milk and place over a medium flame on the stove. Stirring constantly, cook the mixture until it is thick and bubbly. Once it is well thickened, cook for 2 minutes more, stirring constantly so the mixture does not scorch. Remove from heat.
Beat the egg yolks or whole eggs in a medium sized bowl until they are light and lemon colored. Whisk a spoonful of the hot pudding mixture into the egg yolks (or egg). Continue to add more until you have incorporated at least 1 cup of the hot mixture to the egg mixture. Return the egg mixture to the saucepan of the hot pudding mixture and stir well. Return to a medium flame and cook for 2 minutes more. Remove from the heat and add butter and vanilla.
Pour 1/3 of the warm pudding mixture into a large serving bowl or individual serving dishes. Place a layer of bananas (1 banana) topped with a layer of vanilla wafers (1/2 of the wafers) on top of the warm pudding. Pour over another 1/3 of the warm pudding. Top the pudding with another layer of bananas and vanilla wafers and then spoon the last 1/3 of the warm pudding on top. Allow to cool completely.
When ready to serve, top with whipped cream and garnish with crushed vanilla wafers.
Notes
Egg yolks are slightly thicker than a whole egg, so you may end up with tiny lumps in your cooked pudding. Avoid the lumps by rapidly whisking in small amounts of egg yolk or straining out the lumps from the hot pudding with a mesh strainer.
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