Classic Banana Pudding

A snow day like the one we had this week calls for some classic banana pudding with whipped cream.  I prefer mine warmed up for about 30 seconds in the microwave (or hot out of the oven) but it is delicious cold as well.  It will be best after a day or two when the wafers have absorbed the custard.  This recipe makes a small casserole dish size, about six servings so I’d double the custard proportions if I was serving a crowd.  If you prefer your pudding with a little more kick you might like my Bourbon Banana Pudding from July.    Here are some directions for how to make whipped cream.

What to buy:

  • 1 box mini Nilla wafers
  • 3 bananas, sliced into 1/4 inch slices
  • 3/4 cup white sugar
  • 1/4 cup all purpose flour
  • 2 cups milk
  • 2 egg yolks
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract

What to do:

  • preheat oven to 350 degrees
  • layer wafers and banana slices on the bottom of a casserole dish (I think mine was 8″ by 4″)
  • combine sugar and flour in a saucepan, then stir in milk and butter
  • beat egg yolks and whisk into milk mixture
  • reduce heat to low and stir until thickened and smooth, about five minutes
  • remove from heat and add vanilla
  • cover wafers and banana with custard
  • follow with another layer of wafers and banana slices and then pour remaining custard over second layer, garnishing with extra wafers and whipped cream

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