Ah, Mama’s Banana Pudding—classic Southern comfort food! Creamy, sweet, with layers of vanilla wafers, banana slices, and rich custard, usually topped with meringue or whipped cream. Here’s a traditional recipe that nails that nostalgic flavor:
Ingredients (8 servings)
Custard:
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1 cup sugar
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¼ cup all-purpose flour
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Pinch of salt
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3 cups whole milk
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3 large egg yolks, lightly beaten
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2 tsp vanilla extract
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2 tbsp unsalted butter
Other ingredients:
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1 box (about 12 oz) vanilla wafers
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4–5 ripe bananas, sliced
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Whipped cream or meringue (for topping)
Instructions
1. Make the Custard:
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In a medium saucepan, whisk together sugar, flour, and salt.
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Gradually whisk in milk until smooth.
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Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (~8–10 minutes).
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Slowly whisk about ½ cup of the hot mixture into the egg yolks to temper them, then return the egg mixture to the saucepan.
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Cook 2–3 more minutes until thickened. Remove from heat, stir in butter and vanilla. Let cool slightly.
2. Assemble the Pudding:
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In a 2-quart dish or trifle bowl, layer vanilla wafers, banana slices, and custard.
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Repeat layers, ending with custard on top.
3. Top the Pudding:
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Option 1: Whipped Cream: Spread whipped cream over the top.
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Option 2: Meringue: Top with meringue and lightly brown under a broiler or with a kitchen torch.
4. Chill:
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Refrigerate for at least 4 hours, preferably overnight, to let flavors meld and wafers soften slightly.
Tips for the Best Banana Pudding
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Use ripe but firm bananas so they don’t turn mushy.
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If you like extra soft layers, you can slightly dip wafers in milk before layering.
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For richer custard, substitute ½ cup of milk with heavy cream.
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Let it chill fully; it tastes even better the next day.
If you want, I can also give a “quick, no-bake version” that uses instant pudding and whipped cream but still tastes just like Mama’s homemade version.