Indulge in the creamy, dreamy perfection of Baby S's Southern Banana Pudding – a family recipe passed down through generations! Forget those boxed mixes – this homemade version is unbelievably delicious, featuring layers of vanilla wafers, creamy custard, and sweet, ripe bananas. Warning: It's incredibly rich and decadent, so save room for this unforgettable Southern treat! This recipe uses a smaller box (approximately 10 oz) of vanilla wafers.
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How to Make Baby's Southern Banana Pudding
Preheat oven to 350°F (175°C).
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk until smooth.
Bring the mixture to a boil over medium heat, stirring constantly, until thickened (about 5-7 minutes).
Remove from heat and stir in the butter, vanilla extract, and egg yolks (tempered by slowly whisking a small amount of the hot mixture into the yolks before adding them to the main mixture).
In a large bowl, layer half of the vanilla wafers, half of the sliced bananas, and half of the custard.
Repeat layers with remaining vanilla wafers, bananas, and custard.
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to set.
Before serving, optionally top with whipped cream or a sprinkle of cinnamon.
Nutrition Information(Approximate per serving)
Sodium
14 g
Sugar
169g
Fat
36g
Carbs
27g
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