Ingredients for Baby's Southern Banana Pudding
- 2 cups milk
- 2/3 cup sugar
- not used in recipe
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1 (12 ounce) box vanilla wafers
- 5 bananas, sliced
- 1 tablespoon butter
- not used in recipe
- 3 tablespoons cornstarch
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baby's Southern Banana Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
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