This vanilla wafer banana pudding, which is actually a trifle, is easy to assemble with its layers of homemade pudding, crushed vanilla wafers, sliced bananas and pillowy topping of softly whipped cream.
Vanilla Wafer Banana Pudding
- Quick Glance
- 30 M
- 30 M
- Serves 10 to 12
Place the egg yolks in a heatproof bowl and whisk just enough to combine them.
In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt. Carefully add the milk to the pan, whisking constantly until the mixture starts to thicken, about 8 minutes. Do not let the pudding come to a full rolling boil, just a wee gentle simmer. Immediately remove the pan from the heat when the mixture thickens.
Slowly pour half the thickened milk mixture into the egg yolks, whisking well. Return the pan to medium heat and slowly pour the yolk mixture into the pan. Stirring constantly, bring the mixture to a gentle boil. Continue to cook, still stirring constantly, for 1 minute more. Remove the pan from the heat and stir in the butter and 1/2 teaspoon vanilla until incorporated. Let cool.
While the pudding cools, beat the cream with a stand mixer or handheld mixer until light and fluffy. Do not overbeat. Gently fold in the confectioners’ sugar and the remaining 1/2 teaspoon vanilla.
Peel the bananas, cut them into 1/2 inch slices, sprinkle them with lemon juice, and gently toss to coat.
Spoon 2 cups vanilla pudding in the bottom of a 2-quart bowl. Sprinkle with 1/2 cup crushed wafers (or, if you prefer the wafers whole, 1/3 of the wafers). Arrange 1 cup sliced bananas any way you wish over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers or almost all of the remaining wafers. Arrange the remaining banana slices on top of the wafers, reserving a few banana slices for garnish. Cover the entire surface with the whipped cream. If desired, decorate with the reserved banana slices and some more whole wafers. Serve immediately or refrigerate until ready to serve.
Recipe Testers' Reviews
Yeah, you can make banana pudding with a box of vanilla instant pudding and a tub of whipped topping, but if you can spare the extra time and a little extra effort (and a few more dishes), this recipe is worth your while. The pudding is creamy and rich, the cream is lightly sweetened, and oh, the bananas are good too! To make things go a bit quicker, make sure the whole milk is at room temperature before making the pudding. I got a little too aggressive crushing the vanilla wafers and would have liked to have bigger pieces for a little extra texture.
This recipe was a blast from the past! Was it really that wonderful or was it the fact that it brought back memories of our childhood? Did it taste just like my mom’s? Since it has been at least 50 years since I’ve had vanilla wafer banana pudding, I can’t be sure. Nevertheless, it was delicious. The recipe was straightforward and easy to follow. I left the wafers whole, as my mother did, rather than crushing them, but I’m sure it made no difference in the taste. The pudding was creamy and delicious, with just the right amount of sweetness. I can’t wait to make this dish for my grandchildren.