Banana pudding

10 minutes
Banana pudding
Author: Chef JR Jacobson
Photograph: Xuan Huang

Banana pudding is the perfect dessert for a lazy Sunday. It's got all the best parts of banana bread and pie, but it's still gooey and delicious when it's made into pudding.



8 Servings

3  cups whole milk

4  large ripe bananas, cut into ¼-inch rounds

11  ounces Vanilla Wafers

¼  cup sugar

3  large eggs

  cup all-purpose flour

2  teaspoons vanilla extract

¼  teaspoon kosher salt


step 1.

In a large saucepan, over medium heat, combine sugar, flour, and salt, whisk to combine. Pour in milk, whisking constantly, until smooth with no lumps. Cook, stirring frequently until mixture thickens and is bubbling about 5 minutes. Reduce heat to low.

step 2.

In a medium mixing bowl, whisk together eggs. Slowly pour in ½ cup ofmilk mixture, stirring constantly, until smooth. Slowly pour egg mixtureback into milk mixture, stirring constantly, until fully incorporated. Continue to cook, stirring frequently, until thickened 1 to 2 minutes. Remove from heat and stir in vanilla. Allow to cool 15 minutes.

step 3.

Line bottom of an 8 x 8-inch baking dish with an even layer of vanilla wafers. Top with an even layer of sliced bananas and half of the pudding mixture. Repeat to create additional layer. Gently press plasticwrap onto top layer of pudding, refrigerate at least 4 hours up to overnight.