How to Make Creamy Banana Pudding from Scratch

Indulge in the classic comfort of “Southern Comfort: Creamy Banana Pudding.” This beloved dessert features layers of creamy vanilla pudding, ripe bananas, and vanilla wafers, all topped with a fluffy whipped cream or meringue. Perfect for family gatherings, potlucks, or a sweet treat anytime, this banana pudding is sure to bring smiles and satisfaction.

✔Ingredients Notes For Creamy Banana Pudding:

• Vanilla Wafers: Classic vanilla wafers for layering.
• Bananas: Ripe bananas, sliced for layering.
• Instant Vanilla Pudding Mix: For a quick and easy pudding base.
• Milk: Cold milk to prepare the pudding.
• Sweetened Condensed Milk: Adds extra creaminess and sweetness.
• Heavy Cream: Whipped for a light and fluffy topping.
• Vanilla Extract: Enhances the overall flavor.

✔Recipe Steps:

1. Prepare the Pudding:
   • In a large mixing bowl, combine 1 box (5.1 ounces) of instant vanilla pudding mix, 2 cups of cold milk, and 1 can (14 ounces) of sweetened condensed milk. Whisk together until smooth and thickened, about 2 minutes.
2. Fold in Whipped Cream:
   • In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until well combined.
3. Layer the Pudding:
   • In a 9×13-inch baking dish or a large trifle bowl, start with a layer of vanilla wafers, followed by a layer of sliced bananas, then a layer of the pudding mixture. Repeat the layers until all the ingredients are used, ending with a layer of pudding.
4. Top with Whipped Cream:
   • Whip an additional 1 cup of heavy cream with 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pudding.
5. Chill:
   • Refrigerate the banana pudding for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften.
6. Serve:
   • Just before serving, garnish with extra vanilla wafers or banana slices if desired.

✔Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

How to Make Creamy Banana Pudding from Scratch

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Ingredients

 

• ▢ 1 cup granulated sugar
• ▢ 1/2 cup all-purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 2 1/2 cups whole milk
• ▢ 4 large egg yolks
• ▢ 2 teaspoons vanilla extract
• ▢ 3 tablespoons unsalted butter
• ▢ 1 box vanilla wafers about 12 ounces
• ▢ 4-5 ripe bananas sliced
• ▢ 2 cups heavy whipping cream
• ▢ 1/4 cup powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

Prepare the Pudding:

• In a medium saucepan, whisk together the sugar, flour, and salt.
• Gradually whisk in the milk until smooth.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
• In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
• Pour the egg mixture back into the saucepan, whisking constantly.
• Continue to cook over medium heat, stirring constantly, until the pudding is thick and smooth, about 2-3 minutes.
• Remove from heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.

Assemble the Pudding:

• In a 9x13-inch baking dish or a large trifle dish, spread a thin layer of the pudding on the bottom.
• Add a layer of vanilla wafers, followed by a layer of banana slices.
• Pour about a third of the pudding over the bananas and wafers, spreading it evenly.
• Repeat the layers two more times, ending with a layer of pudding.

Make the Whipped Cream:

• In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread the whipped cream over the top of the pudding.

Chill:

• Cover the pudding with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set.

Serve:

• Just before serving, garnish with additional banana slices and vanilla wafers if desired.