Does anyone really have to sell you on banana pudding? The classic southern dessert on potluck, barbeque, cook out tables for any celebration under the sun. I have made this a number of ways but this version is the one I use the most. It’s a little more work than instant vanilla pudding and vanilla wafers, but I promise the little extra effort is worth it.

Scratch made Banana Pudding:

Ingredients:

• 4-5 ripe bananas
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 1 tablespoon unsalted butter
• 1 bag of pepperidge farm chessmen cookies
• Optional: whipped cream for topping

Instructions:

1. Prepare the Custard:
   • In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
   • In a separate bowl, whisk together the egg yolks and milk until smooth.
   • Gradually pour the milk mixture into the saucepan with the dry ingredients, whisking constantly to avoid lumps.
2. Cook the Custard:
   • Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and comes to a gentle boil. This should take about 8-10 minutes.
   • Once boiling, continue to cook for 1-2 minutes more, until the custard is thick enough to coat the back of a spoon.
3. Finish the Custard:
   • Remove the saucepan from heat and stir in the vanilla extract and butter until the butter is melted and incorporated into the custard.
   • Let the custard cool slightly while you prepare the bananas and assembly.
4. Assemble the Pudding:
   • Slice the bananas into 1/4-inch thick rounds.
   • In a 2-quart serving dish or a trifle dish, layer the shortbread on the bottom.
   • Top with a layer of sliced bananas.
   • Pour half of the custard over the bananas and spread it evenly.
5. Repeat the Layers:
   • Add another layer of shortbread, followed by another layer of sliced bananas.
   • Pour the remaining custard over the top, spreading it out evenly to cover all the bananas.
6. Chill and Serve:
   • Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
   • Refrigerate the banana pudding for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.
7. Serve:
   • Before serving, optionally top the banana pudding with whipped cream and additional banana slices or crumbled shortbread cookies for garnish.

Enjoy this delicious homemade banana pudding as a delightful dessert!

Note: I like using a combination of raw and roasted bananas when I am looking for something a little more fancy. Shortbread cookies are also my choice of cookies, and this is where I choose to shortcut, because I love the printed chessmen cookies from pepperidge farms. Otherwise, I make a batch of shortbread dough.