Homemade Banana Pudding!

Homemade. Banana. Pudding. SAY NO MORE SON!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, whisk the eggs together, set aside.

Step 2

In a large saucepan combine sugar, flour and salt. Whisk in the milk.

Step 3

Cook and stir over medium heat until it’s beginning to thicken and it just begins to bubble.

Step 4

Once it begins to bubble, reduce heat to low. Cook and stir for 2 more minutes, then remove from heat.

Step 5

Slowly pour a small amount of the milk mixture into the eggs, whisking constantly so that the eggs don’t scramble.

Step 6

Pour the entire mixture back into the pan and whisk constantly. Bring back to a gentle boil over medium-low heat, then reduce heat to low.

Step 7

Cook while stirring for 2 more minutes, then remove from heat. Stir in 1 ½ teaspoons of vanilla extract. Keep in mind that the pudding thickens as it cools, so you don’t need it to be super thick before you remove it from the heat.

Step 8

Allow pudding to cool for about 15 minutes, stirring occasionally.

Step 9

Add the sweetened condensed milk to the pudding and allow it to continue to cool. The pudding will naturally thin out a little after you add the milk, it’s ok.

Step 10

When the pudding cools to about room temperature, make the whipped cream. Add the heavy whipping cream, powdered sugar and remaining teaspoons of vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Step 11

Gently fold the whipped cream into the pudding in two parts.

Step 12

In an ungreased 9×13 baking dish, add a thin layer of pudding, then a layer of vanilla wafers (about 45-50), then the banana slices and then the pudding. REPEAT! (if using a deeper dish)

Step 13

Cover and refrigerate overnight. Just before serving, crush the remaining vanilla wafers and sprinkle over top.