Description
A homemade Southern banana pudding with silken custard made from real eggs, whole milk, and heavy cream. Layered with ripe bananas, vanilla wafers, and a hint of cinnamon, this nostalgic dessert balances sweetness and texture. The addition of cream of wheat gives the custard a unique chew, perfect for gatherings and holidays.
Ingredients
Vanilla Wafers (24-28)
Ripe Bananas (6-8)
Whole Milk (3 cups)
Heavy Cream (2 cups)
Large Eggs (4)
Granulated Sugar (3/4 cup)
Cornstarch (1/4 cup)
Salt (1/4 tsp)
Ground Cinnamon (1 tsp)
Cream of Wheat (1/4 cup)
Vanilla Extract (2 tbsp)
Whipped Cream (2 cups, for folding)
Instructions
Peel bananas and slice into 1/2-inch rounds
Combine whole milk, 1 cup heavy cream, 2 cups water, and cream of wheat in a large pot; bring to a boil over medium heat
Reduce heat and stir in cornstarch and salt until thickened
In a separate bowl, whisk eggs, sugar, and remaining 1 cup heavy cream until pale and slightly thickened
Gradually add hot milk mixture to the egg-custard bowl, whisking constantly
Pour the warm custard into a large bowl, add vanilla extract, and let it cool
Once chilled, gently fold in whipped cream
Layer half the vanilla wafers in a 9×13-inch dish, top with half the banana slices, and pour half the custard over the bananas
Repeat layers, finishing with a custard topping
Chill for 2-3 hours before serving
Notes
Use brown-spotted bananas for optimal sweetness
Substitute full-fat coconut milk or half-and-half for vegan/non-dairy options
Digestive biscuits or rice wafers offer gluten-free alternatives
Chill for at least 2 hours for better layer adhesion
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 45
- Category: Desserts
- Method: Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg