Homemade Banana Pudding From Scratch
- 1 box vanilla wafers
- 2-3 ripe bananas
- 1/3 cup white sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 1 1/2 teaspoons vanilla extract
Line a 3 quart casserole dish with wafers. Slice bananas layering them on top of wafers. Add another layer of vanilla wafers. Continue alternating layers until casserole dish is full. Set aside.
In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring t o a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla. Allow to cool slightly then pour over vanilla wafer-banana layers. Refrigerate until cool.
Top with either whipped cream or meringue. If you top with meringue the last layer should be wafers. It should be spread on top while the pudding is still hot. If topping with whipped cream the last layer should be bananas and you should completely cool the pudding before adding the whipped cream.
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