Southern Style Baked Banana Pudding Recipe

Whole milk: Provides the creamy base for the pudding.

Sugar: Adds sweetness to the pudding mixture.

All-purpose flour: Helps thicken the pudding.

Egg yolks: Contributes to the rich texture of the pudding.

Melted butter: Adds a smooth, buttery flavor.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Sliced bananas: Provides a fresh, fruity layer.

Vanilla wafers: Adds a crunchy texture and classic taste.

When layering the vanilla wafers and bananas, ensure that the bananas are evenly sliced and the wafers are placed in a single layer. This helps in achieving a uniform texture and flavor throughout the pudding. Additionally, to prevent the bananas from browning, you can lightly coat them with a bit of lemon juice before layering.

• whole milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant or prefer a dairy-free alternative.

• whole milk - Substitute with coconut milk: Coconut milk adds a rich, tropical flavor and is also a great dairy-free option.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile, making it a healthier alternative.

• sugar - Substitute with maple syrup: Maple syrup provides a unique, rich sweetness and can be used as a natural sweetener.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free, making it suitable for those with gluten sensitivities.

• all-purpose flour - Substitute with rice flour: Rice flour is another gluten-free option that can provide a similar thickening effect.

• beaten egg yolks - Substitute with flaxseed meal: Flaxseed meal mixed with water can act as a binding agent and is a vegan alternative to eggs.

• beaten egg yolks - Substitute with applesauce: Applesauce can be used as a binding agent and adds moisture, making it a good egg substitute in baking.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar texture and is a dairy-free alternative to butter.

• melted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter and is often dairy-free.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the pudding.

• vanilla extract - Substitute with maple extract: Maple extract adds a unique sweetness and can be used as a flavor variation.

• sliced bananas - Substitute with sliced plantains: Plantains have a similar texture and can be used as a substitute, though they have a slightly different flavor.

• sliced bananas - Substitute with sliced peaches: Peaches provide a different but delicious fruit flavor and can be used as an alternative.

• vanilla wafers - Substitute with graham crackers: Graham crackers provide a similar crunchy texture and can be used as a base layer.

• vanilla wafers - Substitute with shortbread cookies: Shortbread cookies offer a rich, buttery flavor and can be used as a substitute for vanilla wafers.

• Allow the banana pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the vanilla wafers soggy.

• Transfer the cooled banana pudding to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the banana pudding in the refrigerator for up to 3 days. The flavors meld beautifully over time, but the bananas may start to brown slightly.

• For longer storage, consider freezing. To freeze, first ensure the banana pudding is completely cooled. Then, transfer it to a freezer-safe container, leaving a bit of space at the top for expansion.

• If you prefer to freeze individual portions, spoon the banana pudding into small, freezer-safe containers or resealable plastic bags. This makes it easy to thaw just the amount you need.

• Label the container with the date to keep track of its freshness. The banana pudding can be frozen for up to 2 months.

• When ready to enjoy, thaw the banana pudding in the refrigerator overnight. Avoid thawing at room temperature to prevent the bananas from becoming mushy.

• Once thawed, give the banana pudding a gentle stir to recombine any separated ingredients. You can also add a fresh layer of sliced bananas and vanilla wafers on top for added texture and flavor.

• If you prefer a warm dessert, reheat the banana pudding in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Be sure to cover it with foil to prevent the top from over-browning.

• Preheat your oven to 350°F (175°C). Place the banana pudding in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 10-15 minutes or until heated through. This method helps maintain the texture and flavor of the pudding.

• For a quicker option, use the microwave. Transfer a portion of the banana pudding to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as this can cause the bananas to become mushy.

• If you prefer a stovetop method, place the banana pudding in a saucepan over low heat. Stir frequently to prevent sticking and ensure even heating. This method is gentle and helps preserve the creaminess of the pudding.

• For an added twist, reheat the banana pudding in a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the pudding in the top pot and stir occasionally until warmed through. This method provides gentle, even heat and prevents the pudding from scorching.

• If you have an air fryer, preheat it to 300°F (150°C). Place the banana pudding in an air fryer-safe dish, cover with foil, and heat for about 5-7 minutes. This method can give the top a slight crispness while keeping the inside warm and creamy.

• Oven: Used to bake the banana pudding to achieve a lightly browned top.

• Mixing bowl: Essential for whisking together the sugar, flour, and salt, and for combining the hot mixture with the beaten egg yolks.

• Whisk: Necessary for blending the dry ingredients with the milk and for incorporating the egg yolks into the hot mixture.

• Saucepan: Used to cook the pudding mixture over medium heat until it thickens and boils.

• Measuring cups: Important for accurately measuring the milk, sugar, flour, and butter.

• Measuring spoons: Needed for measuring the vanilla extract.

• Baking dish: Used to layer the vanilla wafers, bananas, and pudding mixture before baking.

• Knife: Required for slicing the bananas.

• Cutting board: Provides a surface for slicing the bananas.

• Spatula: Useful for spreading the pudding mixture evenly over the layers of wafers and bananas.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare ingredients in advance: Measure and set aside sugar, flour, and milk before starting.

Use a microwave: Heat the milk mixture in the microwave to save time, stirring every minute until thickened.

Pre-slice bananas: Slice the bananas ahead of time and store them in an airtight container to prevent browning.

Layer efficiently: Arrange vanilla wafers and bananas in the baking dish while the pudding cooks.

Cool quickly: Place the baked pudding in the fridge to cool faster before serving.