Classic Southern Banana Pudding
A timeless Southern dessert featuring layers of creamy vanilla custard, fresh bananas, and crisp Nilla wafers. A comforting and nostalgic treat perfect for family gatherings and celebrations.
Ingredients
- 3-4 medium ripe bananas sliced into 1/4-inch rounds
- 1 (11 oz) box Nilla wafers for layering
- 2 cups whole milk for pudding base
- 3/4 cup granulated sugar to sweeten the custard
- 3 large eggs provides a velvety texture
- 1 teaspoon vanilla extract for added flavor
- 2 tablespoons cornstarch to thicken the pudding
- 1 cup whipped cream optional for topping
- 1 tablespoon lemon juice to prevent banana browning
Instructions
- In a medium saucepan, whisk together milk, sugar, and cornstarch until well combined.
- Place the pan over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- In a separate bowl, beat the eggs and slowly whisk in a small amount of the hot milk mixture to temper them.
- Pour the tempered eggs back into the saucepan, continuing to stir until the pudding thickens to a smooth, creamy consistency.
- Remove from heat and stir in vanilla extract. Let the pudding cool slightly.
- Toss banana slices with lemon juice to prevent browning.
- In a serving dish, layer Nilla wafers at the bottom, followed by a layer of banana slices, then a layer of pudding. Repeat until all ingredients are used, finishing with a layer of pudding.
- Optional: Top with whipped cream and crushed Nilla wafers for garnish.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and pudding to set.
Notes
For best results, allow banana pudding to chill overnight for maximum flavor. To keep bananas from browning, apply a thin layer of plastic wrap directly on the pudding surface. Store leftovers in the refrigerator for up to 3-4 days.