homemade banana pudding

How To Make homemade banana pudding

• 1

  Add sugar, flour, salt, egg yolks, milk and half n half to a large saucepan. Whisk to combine and place over low heat. Cook until thick enough to coat the back of a spoon whisking constantly; approximately 12-15 minutes. Using a spoon scrap the bottom edge of the pan several times during the cooking process. Remove from the heat and whisk several times to cool. Whisk in vanilla and butter. Continue whisking every few minutes until the pudding almost comes to room temperature.
• 2

  Meanwhile using a stand mixer (with whisk attachment) on medium beat whipping cream while adding the powdered sugar 1 tablespoon at a time. Beat until stiff peaks form.
• 3

  To assemble dessert place a row of vanilla wafers in 8×11 or 9×9 inch casserole dish. Slice 2 bananas over the top and cover with half the pudding. Then place another row of vanilla wafers (this row does not need to be as tight or clean). Slice 2 bananas over the top and cover with remaining pudding.
• 4

  Carefully spread the whipped cream over the top. Refrigerate for 1-3 hours before serving.
• 5

  NOTES A hand held mixer with whisk beaters can be used as well. Store all leftovers in the refrigerator.
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