Creamy Baked Banana Pudding
This comforting Southern-style banana pudding features layers of buttery vanilla wafers, ripe bananas, and a rich, creamy custard filling. The perfect balance of sweet, creamy, and crunchy textures.
Instructions
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1
In a large saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 8-10 minutes. Reduce heat to low and cook for 2 more minutes.
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2
In a small bowl, whisk the eggs. Slowly whisk a small amount of the hot milk mixture into the eggs, then return the egg mixture to the saucepan, whisking constantly. Bring to a gentle boil and cook, stirring, for 2 minutes. Remove from heat and stir in the vanilla.
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3
In an 8-inch square baking dish, layer 25 vanilla wafers, half of the banana slices, and half of the pudding. Repeat the layers.
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4
Press plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. Just before serving, remove the plastic wrap and sprinkle the remaining crushed vanilla wafers over the top.
Nutrition Information
Per serving (based on 8 servings)
Nutrition information is automatically calculated and should be considered an estimate.
