Banana Pudding II

8 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
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Banana Pudding II
A classic childhood favorite featuring creamy vanilla custard, fresh bananas, and vanilla wafers layered into a simple Southern dessert. This homemade pudding uses cornstarch and milk for a smooth, sweet filling that’s perfect for family gatherings or Sunday dinners.

Ingredients

8 servings
  • 2 cups sugar
  • 6 tbsp cornstarch
  • 4 cups milk
  • 5 tbsp vanilla
  • 2 beaten egg yolks
  • vanilla wafers
  • sliced bananas
  • banana flavor optional

Step-by-Step Instructions

  1. Combine the sugar, cornstarch, milk, vanilla, and beaten egg yolks in a heavy-bottomed pot. Cook over low heat, stirring constantly, until the mixture thickens to a pudding consistency, about 15-20 minutes. The original recipe does not include the banana flavoring but as an option can be added for additional flavor.
  2. In a casserole or round dish, layer the vanilla wafers, sliced bananas and the cream filling. End with the cream filling topped with vanilla wafer crumbles. Chill for at least 2 hours and serve.

Common Problems and Solutions

Q: Why is my pudding not thickening?

A: Keep stirring constantly over low heat and be patient—it can take 15-20 minutes for the cornstarch to fully activate and thicken. If you raise the heat too high, you risk scorching the milk. Make sure you're using the full 6 tablespoons of cornstarch.

Q: Can I make this ahead of time?

A: Yes, banana pudding actually tastes better after chilling for several hours or overnight. The vanilla wafers soften slightly and absorb some of the custard, creating a cake-like texture that many people prefer.

Tips and Techniques

Stir the custard constantly while cooking to prevent scorching and lumps. Use ripe but firm bananas—overly ripe bananas will turn mushy and brown quickly. For best results, assemble and chill the pudding at least 2 hours before serving to let the flavors meld and the wafers soften.

Ingredient Substitutions

  • vanilla wafers: graham crackers or shortbread cookies
  • whole milk: 2% milk or a mixture of milk and half-and-half
  • fresh bananas: no good substitute

Equipment Needed

  • heavy-bottomed pot or saucepan
  • whisk or wooden spoon
  • casserole dish or trifle bowl
  • mixing bowls

Historical Context

Banana pudding became a Southern staple in the late 1800s when bananas became widely available in the United States. The combination of vanilla wafers and bananas was popularized by Nabisco in the 1940s when they printed a banana pudding recipe on the Nilla Wafer box, cementing this dessert as a Southern classic.