The Glorious Golden Spoon Ultimate Homemade Southern Banana Pudding

The Glorious Golden Spoon Ultimate Homemade Sout

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Preparation time:30 Mins

Cooking time:30 Mins

Servings:8-10 servings

Ingredients:

• cup Granulated Sugar
• /2 cup All-Purpose Flour
• tablespoons Cornstarch
• /4 teaspoon Salt
• cups Whole Milk
• Large Egg Yolks
• tablespoons Unsalted Butter
• tablespoon Pure Vanilla Extract
• large boxes Nilla Wafers (approx. 312g total)
• medium Ripe Bananas
• Large Egg Whites (for optional meringue)
• /2 cup Granulated Sugar (for optional meringue)
• /4 teaspoon Cream of Tartar (for optional meringue)

Instructions:

• Whisk together the sugar, flour, cornstarch, and salt in a heavy-bottomed saucepan until thoroughly combined and lump-free.
• In a separate bowl, lightly whisk the egg yolks. Gradually stream in about 1 cup of the cold milk while whisking constantly to temper the yolks.
• Pour the tempered yolk mixture back into the saucepan with the remaining milk and dry ingredients. Whisk well to combine.
• Place the saucepan over medium heat. Whisk continuously, scraping the bottom and sides, until the mixture thickens significantly and begins to bubble (about 8-12 minutes). It should coat the back of a spoon thickly.
• Remove from heat immediately. Whisk in the butter pieces until fully melted and incorporated. Stir in the vanilla extract.
• Transfer the hot custard to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour.
• Prepare the assembly ingredients: Slice bananas into uniform 1/4-inch thick rounds. Prepare the optional meringue by whipping egg whites and cream of tartar until soft peaks form, then gradually adding sugar until stiff, glossy peaks are achieved.
• Begin assembly in a 9x13 inch dish: Spread a thin layer of the cooled custard on the bottom. Arrange a single layer of vanilla wafers over the custard.
• Top the wafers with half of the sliced bananas. Follow this with a generous layer of custard, then another layer of wafers.
• Repeat the banana, custard, and wafer layers, ending with a final layer of custard on top. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the wafers to soften.
• If using the meringue topping, spread it evenly over the chilled pudding, ensuring it touches the edges. Brown quickly using a kitchen torch or under a hot broiler for 1-2 minutes. Serve chilled.

Nutrition Facts

Calories:400 calories

Protein:7g

Fat:15g

Carbs:65g

Fiber:2g

Sugar:38g

Recipe Info

Category:Dessert

Cuisine:American

The Secret to Truly Epic Homemade Banana Pudding

Right then, let's get this show on the road! Anyone who claims they don't love a proper, wobbling pot of homemade Banana Pudding simply hasn't had the very best . I remember being little, sneaking spoons of it when Mum thought I was napping. It’s that nostalgic, comforting hug in a bowl—the sort of thing that tastes like a Sunday roast at Grandma’s, even if yours was slightly less traditional!

This isn't your quick-fix, instant stuff, mind you. We're aiming for that rich, slow-cooked texture. If you're after a proper Southern Comfort Dessert that actually tastes like it took some love, you’re in the right place. We’ll nail that glorious From Scratch Vanilla Custard today, no bother.

What's Actually in This Pudding?

I know what you’re thinking when you google how to make this dessert. You’re probably asking three things: How do I stop my custard from turning into wallpaper paste? How ripe do the bananas need to be? And most importantly, how do I get those vanilla wafers soft but not mush? Well, settle in. This guide covers every wobble, every whisk, and every layer. Most other recipes just slap the steps together, but we're making sure your Vanilla Wafer Pudding Ever turns out perfect.

Getting Started: The Custard Game

Making a great Custard Layered Dessert hinges entirely on the heat control. Seriously, this is where most folks panic and end up with lumpy gravy instead of silky pudding. The key to a smooth finish in this Classic Southern Recipe is gentle heating and constant movement. Always use a heavy-bottomed pan; thin metal pots are your enemy here, trust me on that one.

We need four gorgeous egg yolks for richness. Don’t let those whites go to waste—stick 'em in the fridge! We’ll save them later for a killer meringue topping, which adds that perfect crispy contrast to the soft layers.

Assembly: The Layering Magic

Once that custard is cooked—and I mean properly cooked until it clings to the back of your wooden spoon—you need to chill it fast, plastic wrap directly touching the surface. That little trick stops the dreaded skin from forming. When it comes to layering, think about texture. We want a base layer of wafers, then bananas, then custard, repeating. This allows the moisture from the custard to soak right into those wafers over time. This is the secret to a good Easy Banana Dessert . Don't rush the chilling; that four-hour minimum is vital for a solid, scoopable pudding experience. Enjoy!

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Right then, let's get this show on the road! Anyone who claims they don't love a proper, wobbling pot of Banana Pudding simply hasn't had the very best . We're aiming for that nostalgic, comforting hug in a bowl—the kind that reminds you of Sunday lunch at Grandma’s house, only slightly more refined (but still gloriously comforting).

This outline is designed to be crystal clear, ensuring even the novice baker can tackle this Southern Comfort Dessert without breaking a sweat. I’ve learned a few hard lessons over the years making this, mainly involving burnt milk solids, so pay attention to the heating bit!

Core Shopping List

When you’re heading to the shop, keep an eye on the dairy. You need 3 cups (710ml) of proper whole milk—don't skimp on the fat here; it’s what makes the texture divine. For the thickening base, we're using a mix: 1/2 cup (60g) of all-purpose flour and 2 tablespoons (18g) of cornstarch. The cornstarch is the secret weapon for stability in this From Scratch Vanilla Custard .

For the bananas, aim for fruit that’s mostly yellow with just a few little brown freckles. If they’re too green, they won't mash well into the pudding layers, and if they’re too brown, they turn to mush instantly. We need 5 to 6 medium bananas total.

Flavour Architecture

This isn’t just sweet stuff in a dish; it’s an experience. The 1 tablespoon (15ml) of pure vanilla extract is our main flavour player. Seriously, use the good stuff here; you can really taste the difference between that watery stuff and the proper extract.

The flour and cornstarch are purely textural, but that quarter teaspoon of salt? That’s the magic lift. It stops the whole thing tasting flat. If you find yourself missing that deep, almost caramel note you sometimes get in the boxed stuff, try whisking in 1/2 teaspoon of ground cinnamon along with your dry ingredients. It adds warmth without shouting "cinnamon roll!" It’s my little cheat for depth in this Easy Ba-a Dessert .

Equipment & Mise en Place

You absolutely need a heavy-bottomed saucepan for the custard. If your pan is too thin, you will scorch the bottom, and trust me, that smell haunts you forever. A balloon whisk is your best mate here; get ready for an arm workout!

My top mise en place tip for making this Custard Layered Dessert ? Get your egg yolks whisked with that first cup of milk before you even turn the hob on. Tempering (adding hot liquid slowly to eggs) is the trickiest bit of making this Homemade Ba-ng Recipe . Having that tempered mix ready to pour straight in saves panic when the dry ingredients start bubbling. We want smooth pudding, not curdled soup! Get the vanilla wafers counted out, too. This preparation ensures you can focus solely on the constant whisking needed for a perfect Vanilla Wafer Puddi-ng Ever .

Right then, let’s dive headfirst into making the best Banana Pudding you’ve ever tasted. Forget those sad, wobbly things from the supermarket chiller cabinet. We’re after the proper stuff here—the kind of Southern Comfort Dessert that makes you want to put your feet up and sigh contentedly. This isn't just pudding; it’s a hug in a bowl.

Before You Cook

Look, making this Homemade Ba
ng Recipe proper means taking a moment first. My old Auntie Brenda, bless her cotton socks, used to say, "Rushing the setup is inviting a kitchen disaster." She meant it! While those YouTube rivals bang on about speed, the real benchmark here is patience. We need the custard to be silky smooth, not grainy or lumpy. If you rush the tempering (mixing the hot milk into the cold yolks), you'll end up with tiny bits of cooked egg floating about. Trust me, I’ve done it. Lesson learned: Go slow when tempering the yolks. Also, don’t even think about slicing those bananas until the custard is ready to go; nobody likes brown banana slices in their gorgeous Custard Layered Dessert .

Guided Cooking Sequence

This is where the magic happens, turning humble ingredients into Vanilla Wafer Puddi
ng Ever . Pay attention to the heat, that’s mission-critical!

1. Get your dry bits (sugar, flour, cornstarch) mixed in the pan before adding any liquid. Whisk it like you mean it—we want zero lumps before we introduce the milk.
2. Slowly, I mean slowly , pour that tempered yolk mixture into the rest of the milk in the pan. Medium heat is your friend here.
3. Now, you must stand over that pan. Whisk constantly for about 8 to 12 minutes . You'll know it’s ready because it will suddenly thicken up—it should coat the back of a wooden spoon so well you can draw a clean line across it with your finger. If you smell it starting to stick to the bottom, yank it off the heat immediately! That burnt smell is doom.
4. Once it’s off the heat, stir in that lovely butter and vanilla. Then, the top trick: press plastic wrap right onto the surface of the From Scratch Va
   nilla Custard . This stops that awful skin forming. Let it chill for an hour before layering.

Save-It Section

If you make this Easy Ba
na Dessert the day before, you win! Seriously, refrigerate for at least 4 hours, but overnight is best. That’s when the wafers truly dissolve and marry with the custard—it becomes that signature cake texture. If you’re stuck and your sauce has split (the butter separating from the custard), just whisk in a tablespoon of warm milk, off the heat , really vigorously. It usually brings it back from the brink. This Classic Souther
nRecipe is always better the next day, believe you me. Enjoy every spoonful of that gorgeous, wobbly goodness!

Right then, let's get this show on the road! Anyone who claims they don't love a proper, wobbling pot of Banana Pudding simply hasn't had the very best . We're aiming for that nostalgic, comforting hug in a bowl—the kind that reminds you of Sunday lunch at Grandma’s house, only slightly more refined (but still gloriously comforting). This Homemade Banana Recipe is going to sort you right out.

Taste & Texture Upgrades

You know, I used to just slap it all together, same as the packet instructions. Big mistake. The biggest level-up? Ditch the idea that this is just a simple set-and-forget dessert. When I make this Custard Layered Dessert , I insist on using the very best vanilla extract. Seriously, if you’re using that clear stuff, stop it! That rich, amber colour from real vanilla in the From Scratch Vanilla Custard makes all the difference. For plating, forget the big dish if you’re showing off. Layer it up in small, clear glasses. Top mine with a scattering of finely crushed vanilla wafers mixed with toasted pecans. It gives that necessary textural pop against the smooth pudding. It beats any shop-bought Vanilla Wafer Pudding Ever , hands down, because you control the sweetness.

Nutrition & Dietary Paths

Let’s keep it real; this isn't kale salad. For a standard slice (no meringue topping), we're looking at about 400 calories, mostly carbs and a fair bit of the good stuff—the fat from the milk and yolks which makes it taste rich. If you need to lighten it up, swap the whole milk for semi-skimmed, but honestly, you’ll notice the difference in mouthfeel. For a proper Easy Banana Dessert that’s gluten-free, just source some GF vanilla wafers. They hold up surprisingly well. Dairy-free is trickier because of the custard base, but a good quality oat milk works wonders, though you might need an extra teaspoon of cornstarch for security.

Serving & Pairing Ideas

This is the ultimate Southern Comfort Dessert , so treat it right. It needs time to settle—don't rush the chill. Four hours minimum, but if you can leave this Classic Southern Recipe overnight, you’ll thank me. The wafers absorb the custard perfectly. When reheating leftovers (if there are any, unlikely!), don't microwave the whole dish; just scoop a portion out and eat it cold. For pairing, a strong, hot cup of tea cuts through the richness beautifully. If you’re feeling bold, a small nip of dark rum added to the custard right at the end before cooling gives it a lovely warmth. Trust me on this Homemade Banana Recipe ; once you nail that custard, you’ll be making this No Bake Banana Dessert all the time. Go on, give it a whirl!

If you're craving more ideas, explore Grandma Bettys Banana Pudding Southern Recipe , Banana Bliss Cake The Moistest Recipe EVER and Mamas Southern Banana Pudding A Taste of Home .

For deeper guidance, visit Banana Pudding .