Homemade Southern Banana Pudding made from scratch uses simple ingredients to create a rich, creamy custard-like pudding layered with sweet, ripe bananas & addictive vanilla wafer cookies.
Ingredients
2 C sugar
6 tablespoon cornstarch
3 large eggs, beaten
4 C whole milk
pinch salt
½ teaspoon vanilla extract
4-5 medium ripe bananas
2 boxes vanilla wafer cookies
Instructions
Warm milk in a large sauce pan. In a medium bowl, mix together sugar and cornstarch using a fork. Add beaten eggs. Stir 1-2 tablespoons of the warm milk into egg mixture to "temper" it.
Whisk the tempered egg mixture to the sauce pan of warmed milk. Add a dash of salt and vanilla. Whisk for about 5-8 minutes until thick and continues to bubble even while being stirred. Remove from heat and let cool a little. The pudding will continue to thicken as it cools.
Start assembling the banana pudding by covering the bottom of your dish with 2 layers of cookies and one layer around the sides. This cookie layer is heavier than the others because this is the "crust" of the dessert.
Top with 1-2 layers of sliced bananas and enough pudding to cover the cookies on the sides. Repeat layers of cookies, including a layer around the sides, bananas and pudding until all ingredients are used. Finish with more cookies.
Serve immediately while warm, at room temperature or chilled.
Notes
Banana Pudding can even be assembled when the pudding is still a little warm (NOT hot). This will enhance the flavors.
Make sure you have 2 boxes of vanilla wafers on hand when creating your banana pudding layers. Any extra cookies can be served with individual servings or to spruce up leftovers!
Banana Pudding can be served warm or cold. If serving cold, chill at least 1-2 hours before serving.