Classic Southern Banana Pudding
Traditional dish · American
A beloved Southern dessert featuring layers of creamy vanilla custard, ripe bananas, and vanilla wafers, baked until golden and bubbly.
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Ingredients
- Milk4 cups
- Granulated Sugar1.5 cups
- Cornstarch1/2 cup
- Egg Yolks6 large
- Butter2 tablespoons
- Vanilla Extract2 teaspoons
- Ripe Bananas4-5 medium
- Vanilla Wafers1 (11-ounce) box
- Salt1/4 teaspoon
Steps
- 1
In a large saucepan, whisk together sugar, cornstarch, and salt.
- 2
Gradually whisk in milk until smooth.
- 3
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute.
- 4
In a separate bowl, whisk the egg yolks.
- 5
Temper the egg yolks by gradually whisking about 1 cup of the hot milk mixture into them. Then, pour the tempered egg yolk mixture back into the saucepan.
- 6
Cook, stirring constantly, for 2 more minutes. Do not boil.
- 7
Remove from heat and stir in butter and vanilla extract until butter is melted and incorporated.
- 8
Let the custard cool slightly, stirring occasionally.
- 9
Preheat oven to 350°F (175°C).
- 10
Arrange a layer of vanilla wafers in the bottom of a 9x13 inch baking dish.
- 11
Slice bananas and arrange a layer over the wafers.
- 12
Pour about one-third of the custard over the bananas and wafers.
- 13
Repeat layers twice more, ending with a layer of custard.
- 14
Bake for 25-30 minutes, or until the top is lightly golden and the pudding is set.
- 15
Let cool completely before serving. Can be served chilled or at room temperature.
