Banana Pudding

Banana pudding is the South's most beloved dessert: layers of vanilla wafers, ripe bananas and silky vanilla custard, crowned with clouds of whipped cream. It is nostalgic, creamy and impossibly comforting, and it only gets better as the wafers soften overnight.

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

Servings

4 servings

Calories

540

Ingredients

• 4 ripe bananas, sliced
• 60 vanilla wafer biscuits
• 500 ml whole milk
• 100 g sugar
• 3 egg yolks
• 3 tablespoons cornflour
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• Pinch of salt
• 250 ml double cream, whipped
• 1 tablespoon icing sugar
• Extra wafers, to decorate

Instructions

1. Whisk the milk, sugar, egg yolks, cornflour and salt in a saucepan.
2. Cook over medium heat, stirring constantly, until thick and bubbling, about 5 minutes.
3. Remove from the heat and stir in the vanilla and butter, then cool slightly.
4. Layer a third of the wafers in a serving dish, then a third of the bananas and a third of the custard.
5. Repeat the layers twice more, finishing with custard.
6. Cover and chill for at least 4 hours, or overnight.
7. Top with whipped cream and crushed wafers just before serving.

Pro tips

• Use ripe but firm bananas so they hold their shape.
• Stir the custard constantly or it will catch and go lumpy.
• Chilling overnight lets the wafers soften into cake-like layers.
• Add the whipped cream at the last moment so it stays fluffy.

Frequently asked questions