Old-Fashioned Homemade Banana Pudding
250kcal
Ingredients
Pudding Base
- 2 cups milk Whole milk is recommended for creaminess.
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons butter Unsalted is preferred.
- 1 teaspoon vanilla extract
Layering Ingredients
- 1 box vanilla wafers About 12 oz.
- 3 ripe bananas, sliced Use ripe bananas for best flavor.
- to taste Whipped cream Optional for topping.
Method
Preparation of Pudding
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually stir in the milk and cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- In a separate bowl, beat the egg yolks. Slowly temper the yolks by adding a bit of the hot pudding mixture to them, then return the egg yolk mixture to the saucepan.
- Cook for another minute, stirring constantly. Remove from heat and stir in the butter and vanilla extract.
Layering and Chilling
- In a serving dish, layer the vanilla wafers, sliced bananas, and pudding mixture.
- Repeat the layers until all ingredients are used, finishing with pudding on top.
- Chill in the refrigerator for at least 2 hours before serving.
Serving Suggestions
- Serve this delightful banana pudding chilled.
- Add a dollop of whipped cream on top and garnish with a slice of banana.
- Sprinkle crushed vanilla wafers or a dusting of cinnamon for extra flair.
Nutrition
Serving1gCalories250kcalCarbohydrates35gProtein4gFat10gSaturated Fat6gSodium150mgFiber1gSugar15g
Notes
Store leftovers in an airtight container in the refrigerator for about 3 days. Add bananas just before serving to prevent browning. You can make the pudding a day in advance to save time.