Banana Pudding

This Southern-style banana pudding layers vanilla custard, bananas, and vanilla wafers, then chills until creamy and sliceable for potlucks and holidays.

Instructions

1. 1

   In a medium saucepan off the heat, whisk together the milk, granulated sugar, cornstarch, and salt until smooth. Set over medium heat and cook, whisking often, until the mixture is hot and just starting to thicken, 4-6 minutes.

2. 2

   In a medium bowl, whisk the egg yolks. Slowly whisk about 3/4 cup (180 ml) of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan while whisking constantly.

3. 3

   Cook over medium-low heat, whisking constantly, until the custard comes to a full bubble and is thick enough to coat the whisk, 1-2 minutes. Remove from the heat and whisk in the butter and 1 tsp (5 ml) vanilla until smooth.

4. 4

   Let the custard cool for 10-15 minutes, whisking once or twice, until warm but no longer steaming heavily. Press a piece of plastic wrap or parchment directly onto the surface if you need to hold it briefly so a skin does not form.

5. 5

   In a 2 1/2- to 3-quart (2.4- to 2.8-L) serving dish, arrange one-third of the vanilla wafers in an even layer. Top with half of the banana slices, then spoon over half of the warm custard.

6. 6

   Add another third of the wafers, the remaining bananas, and the remaining custard, spreading it gently to the edges. Finish with the remaining wafers on top or reserve a few to crush over the whipped cream later.

7. 7

   In a chilled bowl, beat the heavy cream, powdered sugar, and remaining 1 tsp (5 ml) vanilla on medium-high speed until soft to medium peaks form, 2-3 minutes. The cream should hold its shape but still look smooth, not grainy.

8. 8

   Spread or spoon the whipped cream over the pudding. Cover and refrigerate until fully chilled and set, at least 2 hours and preferably 4 hours, before serving.

Tips for the Best Banana Pudding

• Use ripe yellow bananas with a few brown speckles; very green bananas taste starchy, while overripe ones can turn watery in the pudding.
• Do not skip tempering the egg yolks. Adding hot custard gradually prevents scrambled bits and keeps the pudding smooth.
• Cook the custard until it bubbles after the yolks are added; cornstarch reaches full thickening only after it comes to a boil.
• For neater layers, assemble while the custard is still warm, not cold. Warm custard settles around the wafers and helps them soften evenly.
• This can be made 1 day ahead. For the freshest look, add a few extra banana slices or crushed wafers on top just before serving.
• If you prefer a lighter topping, use 1 container whipped topping, about 8 oz (225 g), instead of homemade whipped cream.

Storage and Reheating

Cover and refrigerate leftovers for up to 3 days. The bananas will darken and the wafers will continue to soften, so the texture is best within the first 24 hours. This dessert is not ideal for freezing because the custard can weep and the bananas become mushy after thawing.

Frequently Asked Questions

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