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If you’re craving a dessert that feels like a warm hug from childhood, look no further than this Classic Banana Pudding with Vanilla Wafers Recipe. It’s a luscious blend of creamy, rich pudding nestled between layers of crisp vanilla wafers and fresh, sweet banana slices. The homemade pudding base elevates the dessert into something truly special, combining silky smooth texture with just the right amount of vanilla warmth. Every bite offers a lovely balance of soft, crunchy, and fruity that will have you coming back for more.
Ingredients You’ll Need
Gathering simple, fresh ingredients is key to making this Classic Banana Pudding with Vanilla Wafers Recipe truly sing. Each component plays an important role—from the creamy dairy to the ripe bananas—creating the perfect harmony of flavors and textures.
- Whole milk: Provides a rich, creamy foundation for the pudding that’s essential for smoothness.
- Heavy cream: Adds lusciousness and depth, making the pudding extra indulgent.
- Granulated sugar: Sweetens the pudding just enough without overpowering the natural banana flavor.
- Large egg yolks: Help thicken the pudding while adding a silky texture and vibrant color.
- Cornstarch: Acts as a gentle thickening agent, ensuring the pudding sets perfectly.
- Salt: Balances the sweetness and enhances the overall flavor.
- Vanilla extract: Infuses the pudding with warm, aromatic notes that complement the bananas.
- Unsalted butter: Enriches the pudding with a subtle creaminess and smooth finish.
- Vanilla wafers: Crunchy, sweet layers that add texture and classic flavor contrast to the creamy pudding.
- Ripe bananas: Soft, naturally sweet slices that bring freshness and the star flavor to the dish.
How to Make Classic Banana Pudding with Vanilla Wafers Recipe
Step 1: Prepare the Cream Base
Start by combining whole milk and heavy cream in a medium saucepan over medium heat. Warm this mixture gently while stirring occasionally to prevent a skin from forming, but be careful not to let it boil. This warm cream base is the canvas for your pudding’s creamy texture and richness.
Step 2: Mix the Egg Mixture
While your cream warms, whisk together granulated sugar, egg yolks, cornstarch, and a pinch of salt in a separate bowl until smooth. This mixture not only brings sweetness but also thickens your pudding beautifully when combined with the warm cream.
Step 3: Temper the Eggs
To avoid scrambled eggs in your pudding, slowly pour a small amount of the warm milk and cream into the egg mixture while whisking continuously. This gradual blending adjusts the temperature of the eggs so they incorporate smoothly into the hot liquid.
Step 4: Combine and Cook
Whisk in the remaining warm cream mixture to your egg mixture, then pour everything back into the saucepan. Cook over medium heat, stirring non-stop until the mixture thickens and begins to bubble. This step requires patience but promises a perfectly thick, custard-like pudding that clings beautifully to your vanilla wafers and bananas.
Step 5: Add Final Flavors and Cool
Remove the pudding from heat and stir in vanilla extract along with unsalted butter. These final touches enrich the pudding’s flavor while giving it a silky gloss. Let it cool a bit, stirring occasionally to keep the surface smooth and skin-free.
Step 6: Layer the Pudding
Start building your dessert by placing a layer of vanilla wafers in your serving dish, followed by a generous layer of thinly sliced bananas. Pour over some of the slightly cooled pudding and spread it evenly. Repeat the layers: wafers, bananas, and pudding until all components are used, finishing with pudding on top.
Step 7: Chill and Set
Cover your assembled pudding with plastic wrap, pressing it directly onto the surface of the pudding to prevent skin from forming. Refrigerate for at least four hours to let the flavors meld and the pudding set to the perfect consistency. This step is crucial to achieve the dreamy texture that defines the Classic Banana Pudding with Vanilla Wafers Recipe.
How to Serve Classic Banana Pudding with Vanilla Wafers Recipe
Garnishes
Before serving, consider adorning the pudding with extra vanilla wafers or a dollop of freshly whipped cream. These simple garnishes bring added texture and a pretty finishing touch that makes the presentation irresistible.
Side Dishes
This banana pudding stands beautifully on its own, but if you want to create a well-rounded dessert experience, pair it with a light fruit salad or a cup of freshly brewed coffee. The refreshing contrast and complementary flavors elevate your dessert moment.
Creative Ways to Present
For a fun twist, try serving this Classic Banana Pudding with Vanilla Wafers Recipe in individual glass jars or trifle bowls. Layering it this way makes it feel special and allows guests to appreciate each delicious component visually before diving in.
Make Ahead and Storage
Storing Leftovers
Store any leftover banana pudding in an airtight container in the refrigerator. It keeps wonderfully for up to three days, allowing the flavors to deepen even more. Just give it a gentle stir before serving to refresh the texture.
Freezing
While freezing isn’t ideal for the pudding’s delicate texture and soft bananas, you can freeze the pudding base before assembling. When ready, thaw it slowly in the fridge and then assemble the pudding fresh with bananas and wafers.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is typically unnecessary. However, if you prefer it slightly warm, gently heat a small portion on the stove while stirring carefully and avoid boiling to preserve its smooth consistency.
FAQs
Can I use instant pudding mix instead?
Instant pudding can be a quick fix, but it won’t deliver the rich, homemade flavor and silky texture that this Classic Banana Pudding with Vanilla Wafers Recipe achieves. Making the pudding from scratch is worth the extra effort!
How ripe should the bananas be?
Choose bananas that are ripe but still firm for slicing. Overripe bananas can turn mushy and overly sweet, which changes the texture and balance of flavors in the pudding.
Can I make this dessert vegan?
To make a vegan version, substitute the milk and cream with full-fat coconut milk, and use a cornstarch-based custard thickener without eggs. There are great vegan vanilla wafers available as well to complete the recipe.
What’s the best vanilla wafers brand?
Classic vanilla wafers like Nabisco Nilla Wafers provide the perfect crunch and subtle vanilla flavor. They are iconic to the Classic Banana Pudding with Vanilla Wafers Recipe and hard to beat!
How long does the pudding last once assembled?
Once assembled, the pudding will keep well in the fridge for about three days. The wafers will soften gradually, so it’s best eaten within this time for maximum enjoyment.
Final Thoughts
If you’ve never tried making this Classic Banana Pudding with Vanilla Wafers Recipe, now is the perfect time to dive in. It’s a dessert that brings comfort, nostalgia, and smiles with every spoonful. Whether it’s a weeknight treat or a star at your next gathering, this pudding will become a cherished favorite in your kitchen just like it is in mine.
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Classic Banana Pudding with Vanilla Wafers Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m plus chilling time
- Yield: About 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Classic creamy Banana Pudding featuring layers of vanilla wafers, ripe bananas, and a rich homemade custard pudding made from scratch using whole milk, heavy cream, egg yolks, and a touch of vanilla. This comforting dessert is chilled to perfection, making it an ideal treat for any occasion.
Ingredients
Pudding Custard
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Layers
- 1 box vanilla wafers
- 4 ripe bananas
Instructions
- Warm Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Place the saucepan over medium heat and stir occasionally, allowing the mixture to warm up but not reach boiling point.
- Prepare Egg Mixture: In a separate bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth and well combined.
- Temper the Eggs: Slowly pour a small amount of the warm milk and cream mixture into the egg mixture while whisking constantly to gently raise the temperature and prevent curdling.
- Combine Mixtures: Gradually add the remaining warm milk and cream mixture to the tempered egg mixture, continuing to whisk constantly for smoothness.
- Cook Custard: Pour the combined mixture back into the saucepan. Heat over medium heat, stirring constantly, until it thickens and starts to bubble, forming a smooth pudding custard.
- Finish Custard: Remove the saucepan from heat and stir in vanilla extract and unsalted butter until fully incorporated and silky smooth.
- Cool Custard: Allow the pudding to cool for a few minutes, stirring occasionally to prevent a skin from forming on the surface.
- Prepare Layers: Arrange a layer of vanilla wafers at the bottom of a large serving dish. Slice the bananas into thin rounds and layer them on top of the wafers.
- Assemble Pudding: Pour a layer of the slightly cooled pudding over the bananas and wafers, spreading evenly. Add another layer of vanilla wafers, followed by another layer of banana slices.
- Top & Chill: Pour the remaining pudding over the final banana layer, smoothing the top. Cover the dish with plastic wrap and refrigerate for at least four hours, or until the pudding is set and chilled through.
- Serve: Once chilled, serve the banana pudding cold, optionally garnishing with additional vanilla wafers or whipped cream for extra texture and flavor.
Notes
- Tempering the egg yolks is crucial to avoid scrambled eggs in your pudding.
- Use ripe bananas for the best sweetness and flavor.
- Covering the pudding with plastic wrap directly on the surface helps prevent a skin from forming.
- The pudding benefits from chilling for at least 4 hours or overnight for improved texture and flavor melding.
- For a lighter version, substitute half-and-half or reduce heavy cream amount, but this will affect creaminess.
