This dish takes the classic southern banana pudding and elevates it with layers of flavor and texture that will have your taste buds dancing with delight. It brings comfort, nostalgia, and a bit of sophistication to your gatherings, making it perfect for both casual weeknight dinners and festive occasions alike.
Ingredients
Scale:
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 cups whole milk
4 large egg yolks, lightly beaten
1 tablespoon vanilla extract
3-4 ripe bananas, sliced
1 box vanilla wafers (about 12 oz)
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the whipped cream)
Instructions
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually add the milk while whisking continuously to prevent lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble (about 10-15 minutes).
Once thickened, remove from the heat. Slowly stir a small amount of the hot mixture into the beaten egg yolks to temper them, then add the yolk mixture back into the saucepan. Cook for an additional 2 minutes, stirring continuously.
Remove from heat and stir in the vanilla extract. Transfer the pudding to a bowl, cover with plastic wrap, and let it cool to room temperature.
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form (about 3-5 minutes).
In a large serving dish, layer the ingredients starting with vanilla wafers, followed by sliced bananas, and then a layer of pudding. Repeat the layers until all ingredients are used, finishing with pudding on top.
Spread the whipped cream topping evenly over the final layer of pudding. Garnish with additional vanilla wafers or banana slices if desired.
Cover and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
