Banana Pudding

Ingredients

Pudding

• 1 cup granulated sugar

• 1/3 cup all-purpose flour

• Pinch of salt

• 4 large egg yolks

• 3 cups whole milk

• 2 tsp vanilla extract

• 1 box vanilla wafers (about 11 oz)

• 4–5 ripe bananas, sliced

Whipped Cream Topping

• 1 cup cold heavy whipping cream

• 3–4 tbsp powdered sugar (to taste)

• 1 tsp vanilla extract

• Optional (recommended): 2 tbsp cream cheese, softened (for stability)

Instructions

1. Make the custard: In a saucepan, whisk together sugar, flour, and salt. Whisk in egg yolks, then gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbling (about 8–12 minutes). Remove from heat and stir in vanilla.

2. Cool slightly: Let the custard sit 10–15 minutes, stirring once or twice, to reduce steam (helps keep the wafers from turning too soggy).

3. Layer: In a 2-quart baking dish, add a layer of vanilla wafers, then a layer of banana slices, then a layer of warm custard. Repeat layers, ending with custard.

4. Chill: Cover and refrigerate at least 2 hours (4 hours is better) to set.

5. Make whipped cream topping: (Optional) Beat softened cream cheese with powdered sugar and vanilla until smooth. Add cold heavy cream and whip to stiff peaks.

6. Finish and serve: Spread or dollop whipped cream over the chilled pudding. Garnish with crushed wafers (optional). Slice and serve cold.

Make-Ahead & Storage

For the best texture, assemble the pudding and chill first, then add whipped topping within a few hours of serving. Leftovers keep covered in the refrigerator for 2–3 days (bananas will darken over time).