Homemade Banana Pudding
Introduction
Banana pudding holds a special place in many people’s hearts, evoking memories of childhood and family gatherings. There’s something comforting about its creamy texture, sweet bananas, and layers of vanilla wafers. In this blog post, we’ll delve into the art of making old-fashioned homemade banana pudding, a timeless dessert that’s perfect for any occasion.
Who is This Recipe For?
This recipe is for anyone who appreciates the classic flavors of homemade desserts and enjoys indulging in a comforting treat. Whether you’re hosting a dinner party, planning a picnic, or simply craving a sweet pick-me-up, this old-fashioned banana pudding is sure to satisfy your cravings.
Why It’s Great
What sets this banana pudding apart is its homemade touch. Unlike store-bought versions, this recipe allows you to control the ingredients and create a dessert that’s truly personalized to your taste. From the rich vanilla pudding to the ripe bananas and crispy vanilla wafers, every layer is made with love and attention to detail.
Recipe Overview
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
- Calories: 230 kcal
Ingredients
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 3 cups milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 box Vanilla wafers (about 8 oz.)
- 4 bananas, sliced
Equipment Needed
- Saucepan
- Mixing Bowls
- 8×8 baking pan
Instructions
- Prepare the Pudding Mixture: In a saucepan, mix sugar, flour, and salt. Whisk in milk and cook over medium heat until thickened. Add a small amount of the hot mixture to beaten eggs, then return to the saucepan and cook until a gentle boil starts. Remove from heat, add vanilla, and allow to cool.
- Layer the Ingredients: In an ungreased 8-inch square pan, layer vanilla wafers on the bottom, followed by half of the banana slices. Pour half of the pudding mixture on top. Repeat the layers once more, ending with a pudding layer.
- Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, crush remaining wafers on top of the pudding. Serve cold and enjoy!
Kitchen Tips
- To save time, you can use instant vanilla pudding mix instead of making the pudding from scratch.
- For added flavor, try layering the pudding with sliced strawberries or crushed pineapple.
- If you’re short on vanilla wafers, graham crackers or shortbread cookies make great substitutes.
Food Pairings
- Pair this old-fashioned banana pudding with a cup of hot coffee or a glass of cold milk for the perfect dessert experience.
How to Store Leftovers
- Store any leftover banana pudding in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or at room temperature.
Frequently Asked Questions (FAQs)
Q: Can I use low-fat milk or alternative milk options? A: Yes, you can use low-fat milk or alternative milk options like almond milk or coconut milk, but keep in mind that it may alter the flavor and texture slightly.
Q: Can I make this pudding ahead of time? A: Absolutely! This banana pudding actually tastes better when made ahead of time as it allows the flavors to meld together. Simply prepare the pudding, assemble the layers, and chill until ready to serve.
Q: Can I freeze banana pudding? A: While it’s not recommended to freeze banana pudding due to the texture changes that occur upon thawing, you can freeze the pudding mixture and assemble the layers before serving for a quicker dessert option.
Homemade Banana Pudding
Equipment
- saucepan
- Mixing bowls
- 8×8 baking pan
Ingredients
- 3/4 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 3 cups milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 box Vanilla wafers about 8 oz.
- 4 bananas sliced
Instructions
- Prepare the Pudding Mixture: In a saucepan, mix sugar, flour, and salt. Whisk in milk and cook over medium heat until thickened. Add a small amount of the hot mixture to beaten eggs, then return to the saucepan and cook until a gentle boil starts. Remove from heat, add vanilla, and allow to cool.
- Layer the Ingredients: In an ungreased 8-inch square pan, layer vanilla wafers on the bottom, followed by half of the banana slices. Pour half of the pudding mixture on top. Repeat the layers once more, ending with a pudding layer.
- Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Before serving, crush remaining wafers on top of the pudding. Serve cold and enjoy!
Notes
To save time, you can use instant vanilla pudding mix instead of making the pudding from scratch.
For added flavor, try layering the pudding with sliced strawberries or crushed pineapple.
If you’re short on vanilla wafers, graham crackers or shortbread cookies make great substitutes.
Food Pairings
Pair this old-fashioned banana pudding with a cup of hot coffee or a glass of cold milk for the perfect dessert experience.