A classic Southern dessert featuring layers of creamy pudding, ripe bananas, and crunchy vanilla wafers.
Ingredients
Scale:
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
4 cups whole milk
4 large egg yolks, beaten
1 teaspoon vanilla extract
2 tablespoons unsalted butter
4 ripe bananas, sliced
1 box (11 oz) vanilla wafers
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
In a medium saucepan, whisk together the granulated sugar, flour, and salt until there are no lumps.
Gradually stir in the milk until smooth and combined. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil (about 10-15 minutes).
In a separate bowl, whisk the beaten egg yolks vigorously. Slowly add a cup of the hot pudding mixture to temper the yolks, whisking constantly.
Pour the egg mixture back into the saucepan with the rest of the pudding mixture. Cook for an additional 2-3 minutes, stirring constantly, until thickened to a custard-like consistency.
Remove from heat and stir in the vanilla extract and butter until fully melted and combined. Let the pudding cool slightly.
In a large serving dish, layer the vanilla wafers, followed by a layer of sliced bananas, and then a layer of pudding. Repeat the layers until all ingredients are used.
In a medium bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pudding layer.
Cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the dessert to set perfectly.
