This classic Southern dessert is a summertime favorite in my family; I remember hanging around the kitchen until the pudding had cooled, afraid to miss the opportunity to lay out the Nilla Wafers and slop goo onto them. I am, frankly, always surprised at the taste of this dessert, considering the appearance (it won’t be winning any beauty pageants). Looks aside, this tastes awesome and is an incredible solution to the problem of wasting overripe bananas.
I chose to make my own vanilla pudding (to avoid another trip to HEB) and used homemade sugar cookies for the wafers, but store bought instant pudding and Nilla Wafers produce an incredibly agreeable result as well.
Banana Pudding Dessert
- a dozen baked Fool Proof Rolled Sugar Cookies, or 1 box Nilla Wafers
- 1 recipe homemade vanilla pudding (see below) or 1 box instant vanilla pudding
- 6 unripe bananas, or more, if you like bananas
1. Layer sugar cookies/wafers on the bottom of a large bowl or individual bowls. Cover cookie/wafer with layer of pudding followed by a layer of bananas. Repeat until you’re all out of goodies. Refrigerate at least 3 hours (I recommend overnight) before serving.
- 1.5 cups heavy whipping cream
- 2.5 cups whole milk
- 3/4 cup sugar
- 4 Tbs corn starch
- 1/2 tsp salt
- 3 egg yolks
- 1 Tbs pure vanilla extract
- 1 Tbs butter
1. Place cream and 2 Tbs of the sugar in bowl of stand mixer fitted with whisk attachment. Mix until stiff peaks form and transfer into a large bowl. Keep cool while preparing the rest of the pudding.
2. Manually whisk the rest of the sugar, corn starch, salt, egg yolks, and 1/2 a cup of the whole milk in the bottom of a saucepan. Once completely incorporated (make sure there’s no lumps of cornstarch stuck to the pan) add the rest of the milk and begin heating on the stove, stirring constantly.
3. Once the mixture begins to bubble and thicken, remove from heat but continue to whisk. If you’re doing this without the aid of an electric mixer, be prepared for a few solid minutes of stirring while this pile of goo cools. It’s super important to be constantly stirring here to avoid forming lumps. If you have a stand mixer, you can use the same whisk attachment and bowl as before, no need to clean it with soap and water.
4. Cut up dem nanas. Once the custard has cooled, use a spatula or wooden spoon to combine it with the whipped cream.
5. Layer pudding with bananas and wafers. Refrigerate for at least 3 hours before serving.