Nowadays, people claim their banana pudding is homemade, but for me there is only one kind of homemade … the old fashion, cook-it-on-the-stove kinda way. Some call it vanilla pudding. That is a more accurate description.
It takes about 10-15 minutes and some whisking, but I promise you can do it. It’s the best kind of pudding.
I have a weird milk allergy. Cold milk gives me a splitting headache. I can cook it or have it warm and I’m good. So, this option works better for me than boxed pudding with cold milk. (I told you I was weird.)
It’s also not overly sweet like the kind you mix up with cool whip and sweetened condensed milk. I’m telling you, this is the only way to have banana pudding!
This recipe only fills half of a trifle bowl so I recommend doubling it. Otherwise, it won’t last long!
[recipe title=”Homemade Banana Pudding”]
- 3 egg yolks
- 3 cups whole milk or heavy cream
- 3 1/2 tablespoons flour (or cornstarch)
- 1 cup of sugar
- Dash of salt
- 1 teaspoon of vanilla (Mexican vanilla is preferred)
- 2-3 bananas
- Half a box of vanilla wafers
- Separate egg yolks from whites.
- Drop yolks into saucepan and pour in milk. Whisk together to blend eggs well.
- Mix in dry ingredients, flour, sugar and salt.
- Whisk together until well blended.
- Simmer on medium heat, whisking often.
- Cook 10-15 minutes until it thickens.
- Make sure milk does not stick to bottom of pan. Continue stirring.
- Remove from heat and let cool.
- Layer cookies, pudding and bananas until you use it all. Top with cookies.