Step-by-Step Directions
1. Prepare the Pudding
In a medium saucepan, whisk together the flour, sugar, and salt. Gradually stir in the milk and cook over medium heat, stirring constantly. Once the mixture begins to thicken, reduce the heat and temper the eggs by slowly adding a small amount of the hot mixture into the beaten eggs. Then, return the egg mixture to the saucepan and cook for a few more minutes until fully thickened. Remove from heat and stir in the vanilla extract.
2. Assemble the Pudding
In your serving dish, start with a layer of vanilla wafers, followed by a layer of sliced bananas. Pour a portion of the pudding over the bananas, then repeat the layers until all ingredients are used, ending with a layer of pudding on top.
3. Make the Whipped Cream
Using an electric mixer, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the top layer of pudding. For a finishing touch, you can sprinkle a bit of cinnamon or nutmeg on top.
4. Chill and Serve
Cover the pudding with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld together and the pudding to set. Serve chilled and enjoy!
Tips, Shortcuts, and Variations
Quick Version: If you’re in a hurry, you can use instant vanilla pudding mix instead of making the pudding from scratch. It won’t have the same rich flavor, but it’s a good time-saver.
Healthier Option: Substitute the heavy cream with Greek yogurt for a tangy twist, and use low-fat milk and sugar substitutes to cut down on calories.
Add a Crunch: Crushed pecans or walnuts add a delightful crunch when sprinkled on top.
Banana Foster Twist: For an indulgent version, sauté the banana slices in butter, brown sugar, and a splash of rum before layering them in the pudding.
How to Store Leftovers
If you’re lucky enough to have any leftovers, banana pudding can be stored in the refrigerator for up to 3 days. Make sure it’s covered tightly with plastic wrap or transferred to an airtight container. Keep in mind that the bananas may start to brown after a day or two, but the flavor will still be delicious.
