Southern Banana Pudding
Deliciously Southern banana pudding made from scratch with vanilla custard, layered with ripe bananas, and topped with a chantilly cream.
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why we can’t stop eating this Southern Banana Pudding
This Southern Banana Pudding made from scratch is the stuff of church cookbook legend. If you’ve ever wondered why Southerners are so fiercely protective of their banana pudding recipes, get ready to uncover the truth behind this beloved dessert that’s as comforting as a warm hug from Mamaw. With each bite, you’ll find yourself irresistibly drawn back for more, like a moth to a banana-scented flame, because let’s face it, resistance is futile when faced with such delectable temptation!
Ingredients for Southern banana pudding
- 3 cups whole milk
- 1 Cup Heavy Cream
- 1 Cup Table Sugar
- 3 Tbsp Cornstarch
- 8 egg yolks
- 1 1/2 Tbsp Vanilla Extract
- 1 tsp Kosher Salt
- 1 Tbsp Butter, optional
- 2-3 slightly overripe bananas
- 1 Box Vanilla Wafers (not pictured above)
- 2-3 Cups Chantilly Cream
Don’t forget the Chantilly Cream
- 2 Cups Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1/2 Cup Powdered Sugar
Instructions for making this Southern Banana Pudding from scratch
Step 1: Scald the milk
In a medium saucepan, mix together the milk and heavy cream and heat to just before boiling. When you see steam and bubbles around the edges of the pan, remove from heat.
Step 2: Mix together sugar, cornstarch and eggs
While the milk is heating, add the cornstarch to the sugar and mix well. Then, slowly add the egg yolks into the cornstarch-sugar mixture, whisking well to combine.
Tip: Tempering eggs refers to a technique of slowly adding a hot liquid to eggs in order to raise the temperature slowly enough that the eggs do not curdle.
Step 3: Temper the eggs
Using a whisk or fork, stir rapidly as you very slowly pour the scalded milk into the egg mixture 1/4 cup at a time. You want to drizzle the liquid in little by little so that the temperature of the eggs does not raise too quickly. If done right, the mixture will be smooth, not curdled, and slightly frothy.
Step 3: Cook the custard
Return the tempered egg- milk mixture to a saucepan and bring the mix to a low boil over medium low heat, stirring constantly. After 7-10 minutes, the mixture will begin to thicken so that you see your whisk leaving a trail in the pudding. When it is thick enough to coat the back of a spoon, remove it from heat. It will continue to thicken some once refrigerated.
Step 4: Add in the Vanilla Extract and Salt
Finally, whisk in the pure vanilla extract and salt. If you want a more creamy custard, feel free to drop in a Tbsp of butter as well. (not pictured) This is optional.
Tip: Powdered sugar is used to stabilize homemade whipped topping. This helps it to hold its shape and also keeps it from weeping and deflating once refrigerated.
Step 5: Make the Chantilly Cream
While the custard cools, in a medium sized mixing bowl, beat the heavy whipping cream vigorously until soft peaks form. Then, add in 1 tsp vanilla extract and 1/2 cup of powdered sugar. Beat the mixture a few more seconds to incorporate the flavors and the peaks are firm.
Step 6: Assemble the pudding
Once the pudding has cooled, you can assemble this pudding in one large trifle dish OR you can assemble into small single serving size bowls. This recipe serves 8.
To begin, place a layer of vanilla wafers in the bottom of your pudding dish. For extra banana, place a thin layer of sliced banana also. Next, Fill the bowl to the halfway point with pudding. Then add another layer of thinly sliced banana. Crumble a layer of vanilla wafer on top and then add more pudding to fill the bowl nearly full. Leave room for the Chantilly topping.
Top with a generous amount of Chantilly cream. You can have fun with the presentation by crumbling a few vanilla wafers to sprinkle over the top. I like to adorn my single serving with a single vanilla wafer and a small slice of banana.
You can serve immediately for a warm treat or to serve cold, refrigerate the assembled custard for at least two hours. For easy gatherings, assemble and refrigerate up to a day in advance. The custard IS thicker when refrigerated and served cold, but delicious both ways! I hope you enjoy this Southern treat!
FAQ about Southern banana pudding
Either way! This southern banana pudding is delicious eaten warm, right off the stove, or you can make it ahead and refrigerate it to serve it up cold.
The perfect bananas for banana pudding are slightly overripe but not mushy. They should be soft and have some browning on the peel.
It does continue to “set” as it cools, but you want it to be thickened before you begin assembling. The custard should be so thick it is barely pourable.
Yes! The only gluten in this recipe is the wafers, so just sub in some GF vanilla wafers OR the GF vanilla cookies of your choice to enjoy this recipe!
The cooked eggs help to thicken the custard and give it a rich texture and flavor. If the eggs were removed it would be pudding and not a custard.
This pudding is a great make ahead recipe and can be made a day in advance. The bananas will start to turn brown once some is scooped out, so it is best to be eaten the day of serving. But it can be refrigerated for up to 48 hours after assembling.
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Southern Banana Pudding
Ingredients
- 3 cups whole milk
- 1 Cup Heavy Cream
- 1 Cup Table Sugar
- 3 Tbsp Cornstarch
- 8 egg yolks
- 1 1/2 Tbsp Vanilla Extract
- 1 tsp Kosher Salt
- 1 Tbsp butter optional
- 1 box Vanilla Wafers
Chantilly Cream
- 2 Cups Heavy Cream
- 1 tsp Vanilla Extract
- 1/2 Cup Powdered Sugar
Instructions
- In a medium saucepan, mix together the milk and heavy cream and heat to just before boiling. When you see steam and bubbles around the edges of the pan, remove from heat.3 cups whole milk, 1 Cup Heavy Cream
- While the milk is heating, add the cornstarch to the sugar and mix well. Then, slowly add the egg yolks into the cornstarch-sugar mixture, whisking well to combine.1 Cup Table Sugar, 3 Tbsp Cornstarch, 8 egg yolks
- Using a whisk or fork, stir rapidly as you very slowly pour the scalded milk into the egg mixture 1/4 cup at a time. You want to drizzle the liquid in little by little so that the temperature of the eggs does not raise too quickly. If done right, the mixture will be smooth, not curdled, and slightly frothy.
- Finally, whisk in the pure vanilla extract and salt. If you want a more creamy custard, feel free to drop in a Tbsp of butter as well. (not pictured) This is optional. While the custard cools, make the Chantilly Cream.1 1/2 Tbsp Vanilla Extract, 1 tsp Kosher Salt, 1 Tbsp butter
Chantilly Cream
- While the custard cools, in a medium sized mixing bowl, beat the heavy whipping cream vigorously until soft peaks form. Then, add in 1 tsp vanilla extract and 1/2 cup of powdered sugar. Beat the mixture a few more seconds to incorporate the flavors and the peaks are firm.2 Cups Heavy Cream, 1 tsp Vanilla Extract, 1/2 Cup Powdered Sugar
- To begin assembling, place a layer of vanilla wafers in the bottom of your pudding dish. For extra banana, place a thin layer of sliced banana also. Next, Fill the bowl to the halfway point with pudding. Then add another layer of thinly sliced banana. Crumble a layer of vanilla wafer on top and then add more pudding to fill the bowl nearly full. Leave room for the Chantilly topping.1 box Vanilla Wafers
- Top with a generous amount of Chantilly cream. You can have fun with the presentation by crumbling a few vanilla wafers to sprinkle over the top. I like to adorn my single serving with a single vanilla wafer and a small slice of banana.
- To serve cold, refrigerate the assembled custard for at least to hours before serving. Or assemble and refrigerate up to a day in advance. Enjoy!
