Description
A rich, nostalgic homemade banana cream pudding featuring a silky custard base, fresh ripe bananas, and a buttery vanilla wafer crumble topping. This dessert is easy to make, improves overnight, and is perfect for dinner parties or cozy weeknight treats.
Ingredients
Scale
- 4 cups whole milk
- 2 tablespoons vanilla extract (preferably bourbon vanilla)
- ¾ cup granulated sugar
- 3 tablespoons unsalted butter
- 4 large egg yolks
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 package (20-25 cookies) vanilla wafers
- 4 tablespoons unsalted butter (melted, for crumble)
- 2 tablespoons granulated sugar (for crumble)
- A pinch of salt (for crumble)
- 3–4 medium ripe bananas
- 1 teaspoon lemon juice
Instructions
- Prep bananas and wafers: Peel and slice bananas into quarter-inch rounds. Toss with lemon juice to prevent browning. Crush vanilla wafers into coarse crumbs and mix with melted butter and sugar to form a crumble; set aside.
- Heat milk and vanilla: In a medium saucepan, combine whole milk and vanilla extract. Heat over medium heat until it just starts to simmer (small bubbles around edges). Do not boil. Remove from heat.
- Whisk sugar and flour: In a large mixing bowl, whisk together granulated sugar and flour until no lumps remain.
- Temper eggs: Whisk egg yolks in a separate small bowl. Slowly pour about half of the hot milk mixture into the yolks while whisking constantly. Pour the egg-milk mixture back into the saucepan with the remaining milk.
- Cook custard: Return saucepan to medium heat. Whisk constantly until the custard thickens and bubbles form on the surface. Let it boil gently for 1 minute while whisking to cook out the flour taste. Remove from heat immediately.
- Finish custard base: Stir in 3 tablespoons of butter until fully melted. Pour hot custard into the large mixing bowl with the sugar-flour mixture. Press plastic wrap directly onto the surface to prevent a skin. Cool to room temperature (about 20 minutes).
- Fold in cream: Whip heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard using a figure-eight motion until combined.
- Layer pudding: In a 9×9 inch baking dish, layer vanilla wafers, sliced bananas, and custard. Repeat layers, finishing with a layer of custard. Sprinkle most of the vanilla wafer crumble over the top.
- Chill: Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and wafers to soften.
- Serve: Sprinkle reserved crumble on top just before serving. Slice into squares and serve cold.
Notes
Use ripe bananas with brown spots for the best flavor and texture. Do not skip the tempering step to avoid scrambled eggs. The pudding tastes better after chilling overnight. Do not freeze as the custard will separate and become grainy. Do not reheat; serve cold.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 380
- Sugar: 32
- Sodium: 220
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: banana pudding, banana cream pudding, vanilla wafer crumble, homemade custard, dessert recipe, comfort food, easy baking