Banana pudding is one of my favorite non-chocolate desserts. But I’ll let you in on a secret — I usually cheat and use boxed pudding. It’s fail-proof, it’s quick, and it’s easy. But when I came across this recipe that called for from-scratch pudding I knew I had to take on the challenge.
The recipe is pretty easy to follow, although my pudding took longer to thicken than the original recipe stated (mine took closer to 20 minutes) so just watch it and remove it once it’s thick enough.
I didn’t have a double boiler but I found this cool post that helped me make a DIY one, so don’t let that scare you away either.
Here’s one last summer dessert recipe for you! Get ready to impress your friends with homemade banana pudding.
Homemade Banana Pudding
1½ cup sugar
2 tablespoons all purpose flour
⅛ teaspoon salt
⅛ teaspoon baking powder
2 cups whole milk
4 large eggs, beaten
2 teaspoons vanilla
Ripe bananas, peeled and sliced (the number of bananas you will need will be based off how many layers you make
1 box of vanilla wafers
Whipped cream, for garnish
In a double boiler, whisk together the sugar, flour, salt and baking powder.
Mix in the milk, beaten eggs, and vanilla. Combine well and cook, stirring occasionally over medium-high heat until thick, about 15-20 minutes. Let pudding cool.
In a large bowl, starting with wafers on the bottom, repeat layers of wafers, bananas and pudding until all ingredients are used.
Top with whipped cream.
Refrigerate until ready to serve.