Banana pudding is a southern staple and a classic dessert. There are plenty of variations to be found out there, but we like to keep it simple and stick to the basics (right down to the Nilla wafers). That said, we believe everything tastes better with homemade ingredients, so our version passes on the canned whipped creams and instant puddings and uses nothing but the real deal for authentic bananas and cream flavor.
- 1 cup confectioners’ sugar, divided
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 quart heavy cream, divided
- 1 1/2 teaspoons vanilla extract
- 2 large egg yolks
- 3 ripe bananas, sliced
- 28 vanilla wafers, divided
- In a 2-quart saucepan, stir 3/4 cup confectioners’ sugar, cornstarch and salt until blended.
- Gradually stir in 2 cups heavy cream and vanilla extract. Cook over medium heat, stirring constantly until mixture comes to a boil and boil 1 minute.
- In a small bowl, softly beat egg yolks. Stir in 1/4 cup of cooked mixture until well blended. Return mixture to saucepan.
- Stirring constantly, bring to a boil and boil 1 minutes. Remove from heat.
- Pour mixture into a large bowl. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours.
- In a large bowl, beat remaining heavy cream and confectioners’ sugar until soft peaks form. Refrigerate until ready to assemble pudding.
- Pour half of the pudding mixture into a trifle dish or glass bowl. Top with a third of the bananas, 14 cookies and half of the whipped cream. Then, top with 1/3 of the bananas, remaining cookies and pudding. Then, top with remaining banana slices and whipped cream.
- Cover and refrigerate overnight.
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