Homemade Banana Pudding Dessert Recipes

Ingredients

• 6 medium ripe bananas, sliced
• 1 (12 ounce) box vanilla wafers
• 3 cups whole milk
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 1 (8 ounce) container whipped topping, thawed
• 1 teaspoon lemon juice (optional, prevents browning)

Step-by-Step Instructions

1. In a medium bowl, gently toss the sliced bananas with the lemon juice (if using). This helps prevent them from browning while you assemble the pudding.
2. In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
3. In a separate bowl, whisk the egg yolks. Temper the yolks by slowly drizzling about ½ cup of the hot milk mixture into the yolks, whisking constantly. This prevents the yolks from scrambling.
4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, for 1-2 minutes more, or until the custard is thick and smooth.
5. Remove from heat and stir in the butter and vanilla extract. Let the custard cool slightly for about 10 minutes.
6. Gently fold in about two-thirds of the whipped topping into the cooled custard.
7. In a 9×13 inch dish, create the first layer with a single layer of vanilla wafers. Top with a layer of sliced bananas. Spread with a layer of the custard mixture.
8. Repeat layers – wafers, bananas, custard – ending with a layer of custard.
9. Spread the remaining whipped topping evenly over the final custard layer.
10. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.