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Creamy Southern Banana Pudding Recipe with Easy Homemade Vanilla Wafers

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A nostalgic and indulgent Southern classic featuring creamy homemade custard, fresh bananas, and buttery homemade vanilla wafers that melt perfectly into the layers.

Ingredients

  • All-purpose flour (1 ¾ cups / 220 g)
  • Baking powder (1 tsp)
  • Salt (¼ tsp)
  • Unsalted butter (½ cup / 115 g), softened
  • Granulated sugar (¾ cup / 150 g)
  • Large egg (1), room temperature
  • Pure vanilla extract (1 tsp)
  • Milk (2 tbsp / 30 ml), any kind (whole milk recommended)
  • Whole milk (3 cups / 720 ml)
  • Granulated sugar (¾ cup / 150 g)
  • Large egg yolks (4), room temperature
  • Cornstarch (⅓ cup / 45 g)
  • Salt (¼ tsp)
  • Pure vanilla extract (2 tsp)
  • Unsalted butter (2 tbsp / 28 g), cut into small pieces
  • Ripe bananas (4-5 medium), sliced
  • Whipped cream (optional), for topping

Instructions

  1. Make the Vanilla Wafers: Preheat oven to 350°F (175°C). Whisk together flour, baking powder, and salt. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Alternate adding dry ingredients and milk, mixing until just combined.
  2. Shape and Bake Wafers: Drop teaspoon-sized dollops of dough onto parchment-lined baking sheet, spacing 1 inch apart. Flatten each into 2-inch circles. Bake 10-12 minutes until edges are golden. Cool completely on tray.
  3. Prepare the Custard: Heat milk in saucepan over medium heat until steaming. Whisk sugar, egg yolks, cornstarch, and salt until smooth.
  4. Cook the Custard: Temper eggs by slowly whisking hot milk into egg mixture. Return mixture to saucepan and cook, whisking constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat; stir in vanilla and butter until melted. Strain custard for smoothness if desired.
  5. Assemble the Pudding: Layer vanilla wafers, banana slices, and warm custard in serving dish. Repeat layers, finishing with custard on top.
  6. Chill and Serve: Cover pudding with plastic wrap pressed onto surface. Refrigerate at least 4 hours or overnight. Top with whipped cream before serving if desired.

Notes

Temper eggs properly to avoid scrambling. Strain custard for silky texture. Watch vanilla wafers closely while baking to prevent overbaking. Cover custard surface with plastic wrap to prevent skin formation. Pudding tastes better after chilling overnight. Bananas can be tossed with lemon juice to prevent browning. Vanilla wafers can be baked ahead and stored up to 3 days.

Nutrition

Keywords: banana pudding, homemade vanilla wafers, Southern dessert, creamy custard, layered pudding, easy dessert, nostalgic recipe

Find it online: https://chrisfeasts.com/creamy-southern-banana-pudding-recipe-with-easy-homemade-vanilla-wafers/