This homemade banana pudding recipe is a delightful blend of creamy textures and sweet, fruity flavors, creating a dessert that’s both comforting and indulgent. Featuring ripe bananas layered with velvety vanilla pudding and crisp Nila wafers, each spoonful offers a perfect balance of smooth and crunchy. The recipe is finished with a light, airy whipped cream topping, making it an irresistible treat that’s sure to be a hit with all ages.
Why You’ll Love This: Banana pudding is a classic dessert beloved for its rich flavor and satisfying texture. This version elevates the traditional recipe with homemade vanilla pudding, which provides a depth of flavor that can’t be matched by store-bought alternatives. The combination of fresh bananas and whipped cream adds a natural sweetness and luxuriousness that makes this pudding stand out. It’s a perfect dessert for anyone who loves the timeless pairing of bananas and cream.
Perfect Occasion: Banana pudding is ideal for any gathering, from casual barbecues to more formal dinners. It’s especially great for family reunions, potlucks, or as a sweet end to a Southern-inspired meal. This dessert is also perfect for holidays like Thanksgiving or Christmas, where you can make it in advance and serve a crowd. Its comforting qualities and crowd-pleasing nature make it a go-to choice for any event where you want a guaranteed hit.
Decoration Tips: For a beautiful presentation, serve the banana pudding in a clear trifle bowl or individual dessert glasses to showcase the layers. Garnish the top with additional banana slices, a sprinkle of crushed Nila wafers, or even a dusting of cinnamon or cocoa powder for a touch of elegance. Consider adding a few mint leaves for a pop of color and freshness.
Ingredients:
- 3-4 ripe bananas, sliced
- 1 box Nila wafers
- 2 cups milk
- 1 1/4 cups heavy cream (1 cup for pudding, 1/4 cup for topping)
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/4 cup cornstarch
- 5 egg yolks
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
Instructions:
- In a pot over medium heat, combine the milk, 1 cup of heavy cream, and vanilla extract. Stir frequently and bring to a light simmer.
- In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks.
- Gradually whisk a cup of the hot milk mixture into the egg mixture to temper the eggs. Then, slowly pour this back into the pot.
- Continue cooking over medium heat, stirring constantly, until the pudding thickens, about 20 minutes.
- Remove from heat and stir in the unsalted butter. Transfer the pudding to a bowl and cover with cling wrap directly on the surface to prevent a skin from forming. Refrigerate until cool.
- Once cooled, whip the remaining 1/4 cup of heavy cream to stiff peaks.
- To assemble the pudding, layer Nila wafers, sliced bananas, and half of the pudding in a serving dish. Repeat the layers and finish with a layer of whipped cream.
- Optionally, garnish the top with crushed Nila wafers.
- Refrigerate the assembled pudding for 2-4 hours before serving to allow the flavors to meld and the dessert to set.
Enjoy this luscious homemade banana pudding, a delightful treat that combines simple ingredients into a spectacular dessert!
