Yes! Classic Southern banana pudding is such a comfort food. The creamy custard, sweet bananas, and fluffy meringue or whipped cream make it absolutely irresistible. Here’s a tried-and-true recipe for the Best Homemade Banana Puddingthat’ll definitely have everyone asking for seconds!
Ingredients:
For the Custard:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 5 large egg yolks (discard the whites or save them for meringue, if you’re making that)
- 2 tsp pure vanilla extract
- 2 tbsp unsalted butter
For the Banana Pudding:
- 4-5 ripe bananas, sliced (not too mushy)
- 1 box (12 oz) vanilla wafers (such as Nilla Wafers)
For Whipped Cream or Meringue:
- For Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- For Meringue (optional):
- 5 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Instructions:
- Make the Custard:
- In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk everything together and bring to a simmer over medium heat. Stir constantly to prevent lumps and burning.
- In a separate bowl, whisk the egg yolks until smooth. Slowly temper the egg yolks by adding a few tablespoons of the hot milk mixture to them, whisking constantly. Once warmed, pour the yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble. Remove from heat.
- Stir in the butter and vanilla extract. Let the custard cool for a few minutes.
- Assemble the Banana Pudding:
- In a large glass or ceramic dish (9×13 works great), layer the vanilla wafers on the bottom.
- Add a layer of sliced bananas on top of the wafers.
- Pour half of the warm custard over the bananas and wafers, spreading it evenly.
- Repeat the layers with the remaining wafers, bananas, and custard. Smooth the top layer of custard out to cover everything evenly.
- Top with Whipped Cream or Meringue:
- For Whipped Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream evenly over the pudding.
- For Meringue: Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tbsp at a time, until stiff peaks form. Spread the meringue over the pudding, making sure to seal the edges to prevent shrinking.
- Bake (if using meringue):
- If you made meringue, bake in a preheated 350°F (175°C) oven for about 10-12 minutes, or until the meringue is golden brown. Watch it closely to avoid burning.
- If you’re using whipped cream, you don’t need to bake it. Just chill the pudding for at least 2-3 hours before serving to let it set and get extra creamy.
- Serve:
- Allow the banana pudding to chill for a few hours before serving to let all the flavors meld together and the texture set.
Pro Tip:
- You can make the custard ahead of time and let it cool, then assemble the dessert later for an easier, stress-free prep.
- If you’re not a fan of meringue, whipped cream is a lighter option that still adds the perfect finishing touch.
What do you think? Are you going with whipped cream or meringue? Either way, I know this dessert is going to be a hit!