Banana Pudding

There is no dessert out there, that screams bbq, better than banana pudding. If you go to any hardcore bbq joint in the south they will have a banana pudding. It is a great dessert that is cool, refreshing and balances out the smoke of the main dish. So I decided that I had to have an awesome banana pudding in my repertoire. This banana pudding is amazing and I hope that you get a chance to make it for yourself.

Banana Pudding

Making the Vanilla Pudding

In a double boiler, combine the milk, sugar, cornstarch and salt.  Whisk until the mixture begins to thicken.

While the milk mixture cooks, separate the egg yolks from the whites.  The whites are not needed so you can save them by freezing them for use at a later time.

When the milk mixture begins to thicken.  Slowly add a bit of the mixture to the egg yolks.  This will temper the eggs so that they don’t turn to scrambled eggs.

Mix and then pour the egg mixture back into the milk mixture.  Make sure to keep whisking.

Cook until thickened and then add the vanilla and the butter.

Mix together and set aside to cool.

Making the Banana Pudding

Slice the bananas into 1/4 inch sections.

Neatly arrange wafers into the bottom of a 8×8 or 9×9 dish.  Make a single layer.

Top with 1/3-1/2 of the bananas.

Cover with 1/2 of the pudding.

Repeat the layers on more time.

Refrigerate for at least 4 hours.  I suggest overnight for best results.

To serve, scoop out the desired portion and then top with whipped cream.  Use an extra vanilla wafer for garnish.

Serve, Eat and Enjoy!

This banana pudding is freaking amazing.  I totally ate all of it.  Did not share with the kids or Dana.  Oops.

Print

Banana Pudding

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

The ultimate banana pudding recipe!

Course: Dessert

Cuisine: American

Servings: 8 servings

Author: Rex

Ingredients

Vanilla Pudding

• 2 1/2 cups whole milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 3 egg yolks
• 1 tbs butter
• 1 tsp vanilla

Banana Pudding

• 1 batch vanilla pudding - ingredients above
• 1 11-12 oz box vanilla wafers
• 5 medium bananas ripe
• Whipped Cream

Instructions

Making the Vanilla Pudding

1. In a double boiler, combine the milk, sugar, cornstarch and salt. Whisk until the mixture begins to thicken.
2. While the milk mixture cooks, separate the egg yolks from the whites. The whites are not needed so you can save them by freezing them for use at a later time.
3. When the milk mixture begins to thicken. Slowly add a bit of the mixture to the egg yolks. This will temper the eggs so that they don't turn to scrambled eggs.
4. Mix and then pour the egg mixture back into the milk mixture. Make sure to keep whisking.
5. Cook until thickened and then add the vanilla and the butter. Mix together and set aside to cool.

Making the Banana Pudding

1. Slice the bananas into 1/4 inch rings.
2. Neatly arrange wafers into the bottom of a 8x8 or 9x9 dish. Make a single layer.
3. Top with 1/3-1/2 of the bananas.
4. Cover with 1/2 of the pudding.
5. Repeat the layers on more time.
6. Refrigerate for at least 4 hours. I suggest overnight for best results.
7. To serve, scoop out the desired portion and then top with whipped cream. Use an extra vanilla wafer for garnish.
8. Serve, Eat and Enjoy!