Homemade Banana Pudding
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5 from 9 reviews
Homemade vanilla pudding with bananas and vanilla wafers
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 cups milk (I’ve used both whole and 2% with good results)
- 2 egg yolks
- 2 tablespoons butter, softened or cut into small bits
- 1 teaspoon vanilla extract
- For assembly:
- 1 large ripe banana, peeled and sliced
- about 20–30 vanilla wafer cookies
- Combine the sugar, cornstarch, and cold milk in a pot. Whisk thoroughly until the sugar is dissolved.
- Add the egg yolks and whisk again to combine well.
- Add the butter and turn the heat to medium.
- Stir constantly until the mixture just begins to bubble (see video). This will take about 5 minutes.
- Reduce heat to low and simmer another 2 minutes, stirring constantly.
- By now it should be thickened. Remove from heat and stir in vanilla. Set aside.
- Layer half the cookies and half the banana slices in the bottom of a 1 1/2 quart dish (or an 8×8 cake pan).
- Top with half the pudding, more bananas and/or cookies, and the rest of the pudding.
- Top with cookies or lay a piece of plastic wrap right over the top of the pudding and refrigerate for 4-8 hours.
- Add more crispy cookies on top when you serve it.