Description

Ever craved a dessert that wraps you in a warm hug with every creamy, fruity bite? Homemade Banana Pudding is that perfect blend of nostalgia and deliciousness, layering silky vanilla pudding with sweet bananas and crunchy vanilla wafers

Ingredients

Scale

Homemade Banana Pudding uses simple ingredients to create its iconic creamy, fruity flavor. Here’s what you’ll need for 4 servings:

⅔ cup white sugar: Sweetens the pudding base.
⅓ cup all-purpose flour: Thickens the pudding for a creamy texture.
¼ teaspoon salt: Balances the sweetness.
3 large eggs, beaten: Adds richness and structure to the pudding.
2 cups milk: Creates a smooth, velvety pudding base.
2 tablespoons butter, softened: Adds a buttery depth to the pudding.
½ teaspoon vanilla extract: Enhances the flavor with a warm, sweet note.
2 bananas, peeled and sliced: Provides fresh, sweet fruitiness.
½ (12-ounce) package vanilla wafer cookies: Adds a crunchy, sweet layer (about 25-30 cookies).

Why These Ingredients Matter

Pudding Base: The combination of eggs, milk, flour, and sugar creates a rich, creamy custard that’s the heart of the dessert.
Bananas: Fresh, ripe bananas add natural sweetness and a soft texture that pairs perfectly with the pudding.
Vanilla Wafers: Their crisp texture contrasts the creamy pudding, softening slightly as the dessert chills.
Butter and Vanilla: These add depth and warmth to the pudding’s flavor.

Substitutions and Variations

Milk: Use whole milk for richness, or substitute with 2% or plant-based milk (like almond or oat) for a lighter or dairy-free version.
Flour: Swap with 2 tablespoons cornstarch for a gluten-free pudding.
Cookies: Replace vanilla wafers with graham crackers, shortbread cookies, or gluten-free cookies.
Bananas: Add a layer of sliced strawberries or peaches for a mixed fruit twist.
Vegan Option: Use plant-based milk, vegan butter, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan cookies.

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Instructions

Step 1: Gather and Prep

Ensure 2 tablespoons butter is softened and 3 large eggs are beaten.
Gather ⅔ cup white sugar, ⅓ cup all-purpose flour, ¼ teaspoon salt, 2 cups milk, ½ teaspoon vanilla extract, 2 bananas, and ½ (12-ounce) package vanilla wafer cookies.
Have a medium saucepan, whisk, and serving dish ready.

Tip: Use ripe but firm bananas to avoid mushiness in the layers.

Step 2: Make the Pudding

In a medium saucepan, combine ⅔ cup white sugar, ⅓ cup all-purpose flour, and ¼ teaspoon salt.
Add the beaten eggs and stir well to combine.
Gradually stir in 2 cups milk until smooth.
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon (about 8-10 minutes). Do not boil.
Remove from heat and continue stirring for a minute to cool slightly.
Stir in 2 tablespoons softened butter and ½ teaspoon vanilla extract until smooth.

Tip: Stir constantly to prevent lumps or scorching. If lumps form, strain the pudding through a fine mesh sieve.

Step 3: Layer the Pudding

In a serving dish (about 1.5-2 quarts), start with a layer of vanilla wafers (about 8-10 cookies).
Add a layer of sliced bananas (about ½ banana).
Pour a layer of warm pudding over the bananas and wafers, spreading evenly.
Repeat layers (wafers, bananas, pudding) until all ingredients are used, ending with a layer of pudding.

Tip: Work quickly to layer while the pudding is warm, as it spreads more easily. Aim for 2-3 layers, depending on your dish size.

Step 4: Chill and Serve

Cover the dish with plastic wrap, pressing it directly onto the pudding surface to prevent a skin from forming.
Refrigerate for at least 1 hour to chill and let the flavors meld.
Serve cold in bowls or dessert cups.

Tip: For extra flair, top with crushed vanilla wafers or whipped cream just before serving.