Friends and family ask me to make my thick and creamy banana pudding for all occasions. They can't get enough of the wonderful flavor of the fruit and the vanilla wafer crumbs. You can also top the classic Southern treat with meringue instead of whipped cream. —Yvonnia Butner, Pinnacle, North Carolina
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VERIFIED BY Taste of Home Test Kitchen
- 1 cup sugar
- 1/2 cup cornstarch
- 6 cups 2% milk
- 5 large egg yolks
- 1/4 cup butter, cubed
- 1 teaspoon vanilla extract
- 1 package (12 ounces) vanilla wafers, coarsely crushed
- 4 medium bananas, sliced
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
- In a 3-qt. baking dish, layer a third of the pudding, half each of the crushed wafers and bananas. Repeat layers.
- Top with remaining pudding. Press plastic onto surface of pudding. Refrigerate, covered, 1 hour.
- In a bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Just before serving, spread whipped cream over pudding. Yield: 10 servings.
Originally published as Banana Crumb Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p215