Aw, homemade banana pudding. Who doesn’t remember this as far back as you can. This is such a homey, comfort food that pleases the palette and makes your tummy smile. This is the best recipe I have ever tried. If you have vanilla beans definitely use them!
If you love banana pudding you will feel that you have found heaven with this recipe. A must try recipe for all!
Courtesy of evilshenanigans.com
Many traditional recipes for banana pudding use flour as a thickener, but mine uses cornstarch. I prefer the silky texture it gives the custard once chilled. Flour, at least in my experience, can make the finished dish a little grainy. I also use vanilla beans in my recipe because as the custard cooks the beans infuse the pudding with their rich, aromatic flavor. If you do not have vanilla beans just stir in two teaspoons of vanilla extract when you add the butter.
Southern Banana Pudding Serves 6
2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices 50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.
In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling. Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted.
Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.
Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.