The Best Homemade Southern Banana Pudding
Banana Pudding has been the staple dessert in every summer I can remember. It's Southern Trdition. My mom has always made it for every big event, or even just for a sweet treat on a warm Saturday. And as I have grown up, I've taken that responsibility into my own hands. In doing so, I have also taken the recipe into my own and made it a homemade from-scratch dish that's not only simple to make, but freaking delicous.
Many of the traditional recipes are full of boxed pudding and fake whipped "cream" but not mine. It's homemade pudding, fresh whipped (and lightly sweetened) real cream, topped with Nilla wafers and sliced bananas - two things from the original recipe I couldn't bring myself to replace. It's the perfect addition to any summer get-together, especially when servied individually in little mason jars.
Southern Banana Pudding
Serves: 5-7 | Prep| 1 Hour (Total) | Total Time: 12-24 Hours
Pudding Base (Adapted from this BHG Cook Book)
- 3/4 Cup Sugar
- 3 Tbsp Cornstarch
- 3 Cups Whole or 2% Milk
- 4 Eggs Yolk, Beaten
- 1 Tbsp Coconut Oil or Butter
- 1 Tbsp Vanilla Extract
- 1 Tbsp Banana Extract
- Heat a saucepan over medium heat, combine sugar, cornstarch, and milk. Stir until thick and bubbly, then continue to cook for about 2 minutes, stirring constantly.
- Remove from heat and use one cup of the milk mixture to temper the egg yolks. Whisk to bring up to temperature, then add it back to the saucepan.
- Bring back to a boil over medium heat, then cook and stir for another 2 minutes.
- Remove from heat, stir in butter, vanilla extract, and banana extract.
- Pour into a glass or steel bowl, cover with plastic wrap (placed tightly on the surface of the pudding, or else it will form a skin on top), and chill for 12 hours, and up to 2 days ahead of time.
- 1 Batch Prepared Pudding
- 2 Cups Heavy Cream, whipped with 1/3 cup white sugar until stiff peaks form
- 1 - 11 oz Box Vanilla Wafers
- 3-4 Bananas, sliced into 1/2 inch segments
- In a large mxing bowl, gently combine and the pudding and whipped cream until just combined.
- For individual assembly: layer vanilla wafers on the bottom of a bowl or jar, just to cover (I love these mason jars for this). Place 4-5 banana slices on top. Then portion out the pudding between the jars. Gently tap the jar on the counter to settle the pudding. Top with a vanilla wafer on top.
- For a large batch: layer the same as before, but portion out into two layers (vanilla wafers, bananas, pudding mix, vanilla wafers, bananas, pudding) into a trifle. Top with vanilla wafers (or crumbs!).
- For both: chill for an hour and up to eight. Serve cold and enjoy!
We've got a few summer shin-digs still this summer and since basically everyone loves this recipe, I'm sure it'll be making more and more appearances.
Tell me - what's your go-to Summer dessert? Any family recipes you've made your own?