Old Fashioned Banana Pudding - How To Make Homemade Southern Banana Pudding 🍌

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large pot, add 2 cups of half and half over medium low heat.

Add 3 tablespoons of all-purpose flour, 1/4 teaspoon of table salt, and 2/3 cup of white sugar to the half and half and whisk until well incorporated.

Heat the mixture until it gets hot, but do not boil it.

In a bowl, temper 3 extra-large egg yolks by adding a ladle of the hot half and half mixture to them.

Pour the tempered egg yolks back into the hot half and half mixture and whisk.

Cook until the custard thickens, then turn off the heat.

Add 2 tablespoons of unsalted butter, 1 teaspoon of pure vanilla extract, and 1 teaspoon of pure banana extract to the mixture and whisk until blended and the butter melts.

Pour the pudding into a large bowl and cover with plastic wrap to prevent a skin from forming.

Chill the pudding in the refrigerator for 2 hours.

In a chilled mixing bowl, add 1 cup of cold heavy whipping cream, 1/2 teaspoon of pure vanilla extract, and 2 heaping tablespoons of powdered sugar.

Whip the cream on low speed to avoid splatter, then increase to medium speed and whip for about 5 minutes until stiff peaks form.

Slice 3 yellow ripe bananas into medium rounds.

In an 8x8 inch square baking pan, layer vanilla wafer cookies, banana slices, and pudding, spreading evenly after each layer.

Repeat the layering process with remaining vanilla wafer cookies, banana slices, and pudding.

Top with the homemade whipped cream and spread evenly.

Garnish with crushed vanilla wafer cookies on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens