Southern Style Banana Pudding

Southern Style Banana Pudding ingredients

• 3 cups whole milk
• 0.75 cup granulated sugar
• 0.25 cup all-purpose flour
• 3 large egg yolks
• 2 tbsp butter
• 1 tsp vanilla extract
• 11 oz box vanilla wafers (Nilla Wafers)
• 4-5 ripe bananas, sliced
• 1 cup heavy cream
• 1 tbsp powdered sugar

How to make Southern Style Banana Pudding

1. In a medium saucepan, whisk together milk, granulated sugar, and flour over medium heat. Bring to a gentle boil, whisking constantly, then reduce heat to low.
2. In a small bowl, whisk egg yolks. Slowly temper the egg yolks by gradually whisking about 1/2 cup of the hot milk mixture into the yolks. This prevents the yolks from scrambling.
3. Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook, whisking constantly, for 5-7 minutes until the pudding thickens. It should coat the back of a spoon.
4. Remove from heat and stir in the butter and vanilla extract until melted and fully incorporated.
5. To assemble: In a 9x13 inch dish or individual parfait glasses, create a layer of vanilla wafers.
6. Arrange a layer of sliced bananas over the wafers.
7. Pour about one-third of the warm pudding mixture evenly over the bananas.
8. Repeat the layers: wafers, bananas, and pudding, finishing with a final layer of pudding on top.
9. Cover the dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Let cool completely to room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.
10. Optional Topping: Before serving, whip heavy cream with powdered sugar until soft peaks form. Dollop or spread over the top of the chilled banana pudding. Garnish with a few extra vanilla wafers or banana slices.

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