Perfect! Here’s a classic, creamy banana pudding recipe that’s straightforward but indulgent. I’ll give it in easy-to-follow steps.
Classic Banana Pudding Recipe (Serves 6–8)
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 3 large egg yolks (lightly beaten)
- 2 tsp vanilla extract
- 3–4 ripe bananas, sliced
- 1 box (about 11 oz) Nilla wafers
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (optional, for whipped cream)
Instructions
1. Make the pudding
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Slowly whisk in the egg yolks, then cook 1–2 more minutes until thickened.
- Remove from heat and stir in vanilla. Let it cool slightly.
2. Assemble the layers
- In a 2-quart dish, spread a thin layer of pudding on the bottom.
- Add a layer of Nilla wafers, then a layer of banana slices.
- Repeat layers until you run out of ingredients, finishing with pudding on top.
3. Make the whipped cream (optional but recommended)
- Whip heavy cream (and powdered sugar if using) until stiff peaks form.
- Spread or pipe over the top layer of pudding.
4. Chill and serve
- Cover and refrigerate at least 2–4 hours (or overnight) so flavors meld and wafers soften slightly.
Tip: For extra flavor, you can brandy-flavor your pudding slightly or sprinkle crushed wafers on top for crunch.
If you want, I can also give a quick “no-cook” version that’s even faster but still creamy and delicious—perfect if you don’t want to deal with eggs and stovetop pudding.
Do you want me to give that version too?
