You can bake it in a pie....
Or you can layer it in a trifle bowl....
But you simply must have banana pudding on any holiday table in our family.
Oh yeah...and a word of warning...don't make the pudding to let it cool overnight in the refrigerator..when you get up the next morning, it might not be there...just saying!
Homemade Banana Pudding
2 1/2 cups Sugar
6 tablespoons All-Purpose Flour
Pinch of Salt
2 large cans Evaporated Milk (12 ounces)
4 Egg Yolks
1/4 cup Unsalted Butter, cubed
1 teaspoon Vanilla Extract
1 box Vanilla Wafers, saving a few to crumble for garnishment
6 Bananas, sliced
- Whisk together Sugar, All-Purpose Flour, and Salt in a heavy saucepan over low heat. Slowly pour in Evaporated Milk and stir constantly until thickened, approximately 15 minutes.
- Lightly beat together the egg yolks in a small bowl. Add a ladle full of the thickened liquid to the eggs and whisk to temper the eggs. Slowly stream the egg mixture into the saucepan, whisking constantly to combine, about 2-3 minutes.
- Remove the saucepan from heat and stir in the butter and vanilla extract. Place the pudding in a bowl and cover with plastic wrap. Let cool in the refrigerator for 2 hours.
- In a large bowl or trifle dish, add a layer of Vanilla Wafers, a layer of sliced Bananas, a layer of pudding and a layer of whipped cream. Repeat the layers. Garnish with crumbled wafers on top and enjoy!