Southern Banana Pudding Recipe
Bourbon vanilla pudding, whipped cream, bananas, Nilla wafers
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Ingredients
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Pudding
Whipped Cream
Assembly
Method
Pudding
- 1
Prepare ingredients
Measure milk and cream; separate 4 large eggs and reserve yolks. In a small bowl, whisk together cornstarch and flour with 1 tablespoon of the granulated sugar to make a smooth slurry.
- 2
Heat milk
In a medium heavy-bottom saucepan, combine 3 cups whole milk, 1 cup heavy cream, remaining 2 tablespoons granulated sugar and 2 tablespoons brown sugar. Warm over medium heat until small bubbles form at the edge and the mixture is steaming but not boiling, stirring occasionally (about 6–8 minutes).
- 3
- 4
Thicken pudding
Pour the tempered yolk mixture back into the saucepan. Add the cornstarch-flour slurry. Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle simmer, about 3–5 minutes. Once thick enough to coat the back of a spoon, remove from heat.
- 5
Finish and flavor
Whisk in 2 tablespoons unsalted butter, 2 teaspoons vanilla extract and 1 tablespoon bourbon, plus a pinch of fine sea salt. Taste and adjust bourbon or vanilla if desired. For extra smoothness, you may strain the pudding through a fine-mesh sieve into a clean bowl.
- 6
Cool pudding
Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill in the refrigerator at least 2 hours until fully set (can be made up to 24 hours ahead).
Whipped Cream
- 7
Chill tools
Place the mixing bowl and whisk or beaters in the refrigerator or freezer for 10 minutes to chill; cold tools help the cream whip faster.
- 8
Whip cream
Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft-medium peaks form (peaks that hold shape but still curl). Do not overbeat or it will become grainy.
Assembly
- 9
Prepare bananas & cookies
Peel the bananas and slice them into 1/4-inch thick rounds. If cookies are whole, you can leave some whole for garnish and roughly break the remainder to create about 2 cups crushed/halved wafers for layering.
- 10
Layer pudding cups or dish
Using an 8x8-inch baking dish or individual serving glasses, start with a single layer of Nilla wafers (use about 1/3 of the cookies). Spoon about one-third of the chilled bourbon vanilla pudding over the cookies (about 1 cup), then arrange a layer of banana slices to cover the pudding. Repeat: another layer of wafers, another third of pudding, more banana slices. Finish with the remaining pudding so you have three pudding layers total.
- 11
Add whipped cream & garnish
Spread or pipe the whipped cream over the top layer of pudding. Press whole extra Nilla wafers around the edge or place on top for garnish. Optionally crumble a few wafers and sprinkle on top for texture.
- 12
Rest before serving
For best texture, chill assembled pudding for at least 30 minutes to allow the cookies to soften slightly and flavors to meld. Serve chilled. Leftovers keep covered in the refrigerator for 2–3 days; note that cookies will continue to soften.
