Homemade Banana Pudding
One of my daughter’s favorite desserts is my Homemade Banana Pudding. Since I got such a great deal at Aldi the other day on organic bananas – 59 cents for 2 pounds, I decided to go ahead and get everything I needed to make it while I was there. When my daughter saw the bananas, heavy cream, and Vanilla Wafers, she said, “Oh Mom, are you making what I think you are?” Unfortunately, I was a little tired from all the errands and grocery shopping I had done so I didn’t make it for her that night.
When I noticed the bananas were getting riper so I knew I needed to make this pudding right away. I hate to brag but every time I make this, it seems to get better and better. I do not care for meringue so I make whipped cream but feel free to reserve the egg whites and make it with meringue. Either way, it will be delicious! Afiyet olsun!
- 11 ounce Box Vanilla Wafers
- 1½ Cups Sugar
- 2 Tablespoons All Purpose Flour or Cornstarch
- 1 Teaspoon Salt
- 1½ Cups Milk
- 2 Teaspoons Vanilla Extract
- 4 Egg Yolks
- 2 Tablespoons Butter
- 5 Ripe Bananas
- For the Whipped Cream
- 1 Pint Heavy Whipping Cream
- ¼ Cup Sugar
- Alternately Make Meringue
- Reserve the egg whites
- 1 Teaspoon Cream of Tartar
- If you are not used to making homemade pudding, use a double boiler so you don't scorch your pudding.
- Otherwise, mix the sugar, flour or cornstarch, and salt in a 3-quart saucepan.
- Pour in the milk.
- Next, turn on the heat to medium-high and stir constantly.
- Separate the 4 egg yolks into a bowl that will be big enough to allow you to whisk in some of the hot milk. Add the vanilla extract and whisk well.
- When the milk is hot, use a measuring cup and get about ½ cup of the hot milk and slowly pour into the egg yolks while whisking quickly. Do this one or two more times, whisking constantly so the egg yolks do not cook.
- Then you will pour this mixture back into the saucepan while whisking it in quickly. This is method is called tempering.
- Keep whisking about 5-8 minutes until the mixture thickens.
- Remove from heat and add in the butter and whisk until combined.
- Next, arrange a layer of Vanilla Wafers in the bottom of a deep serving dish.
- Cut two and a half bananas and arrange on top of the wafers.
- Pour half of the pudding over the bananas.
- Place another layer of wafers and the remaining two and a half bananas.
- Next, top with the remaining pudding.
- Then arrange the remaining Vanilla Wafers on top.
- Place the heaving whipping cream in a mixing bowl and add in the sugar.
- Whip by hand or with a hand mixer until thick and fluffy.
- Serve as desired either warm, at room temperature or chilled.
- Top with the whipped cream.
- Alternatively, you can save the egg whites and beat with a teaspoon of Cream of Tartar until stiff peaks form. Spread the meringue on top of the pudding and place under a broiler until golden brown.
