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Brenda Gantt’s Banana Pudding
A classic Southern dessert made with fresh bananas, homemade whipped cream, and vanilla wafers.
Equipment
- Mixing bowls
- Whisk
- medium saucepan
- 9×13 inch baking dish
Ingredients
- 1 box of vanilla wafers
- 4-5 ripe bananas, sliced
- 2 cups of milk
- 1 can of sweetened condensed milk
- ½ cup of all-purpose flour
- 3 egg yolks
- ½ tsp of salt
- 1 tsp of vanilla extract
- 1 cup of heavy whipping cream
Instructions
- Preheat your oven to 375°F.
- In a medium saucepan, whisk together the milk, condensed milk, flour, egg yolks, and salt.
- Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract.
- Layer the vanilla wafers and sliced bananas in a 9×13-inch baking dish.
- Pour the pudding mixture over the top and spread it evenly.
- In a separate mixing bowl, whip the heavy cream until stiff peaks form.
- Spread the whipped cream over the top of the pudding mixture.
- Crush a few extra vanilla wafers and sprinkle them over the whipped cream for garnish.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours before serving.
Notes
Recipe Notes:
- Make sure to use ripe, but not overripe, bananas for the best texture and flavor.
- Letting the pudding chill in the refrigerator for at least 4 hours is essential for it to set properly.
- Using a clear glass dish will showcase the layers of pudding and make it look even more delicious.
- Tossing the sliced bananas in a bit of lemon juice before adding them to the dish will prevent them from turning brown.
- Making your own whipped cream is easy and adds a light and fluffy texture to the pudding.
- Using high-quality ingredients will make all the difference in the taste of the final product.
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