Homemade Banana Pudding

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Homemade Banana Pudding

Ingredients:
For the Pudding:

1 cup granulated sugar
⅓ cup all-purpose flour (gluten-free flour can be used)
¼ teaspoon salt
3 cups milk
3 large eggs
1 teaspoon pure vanilla extract

For the Layers:

1 box (12 oz) vanilla wafers
4 ripe bananas, sliced

For Garnish:

Additional crushed vanilla wafers and banana

Instructions:
1. Prepare the Pudding:
In a saucepan, mix together sugar, flour, and salt.
Whisk in the milk and cook over medium heat.
Cook until the mixture thickens and begins to bubble, then reduce the heat to low and cook for an additional 2 minutes.
Remove from heat. In a small bowl, whisk the eggs.
Add a small amount of the hot pudding mixture to the eggs and mix well.
Gradually add the egg mixture back into the hot pudding mixture, stirring constantly. Return to heat and cook until the pudding starts to gently boil, about 2 minutes.
Stir in the vanilla extract and remove from heat. Allow to cool for about 15 minutes, stirring occasionally.

2. Assemble the Banana Pudding:

In an ungreased 8-inch square pan, layer about 25 vanilla wafers on the bottom.
Add half of the banana slices on top of the wafers.
Pour half of the pudding mixture over the bananas.
Repeat the layers: another layer of vanilla wafers, the remaining banana slices, and then the remaining pudding mixture.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, crush additional vanilla wafers and sprinkle them on top of the pudding. Serve cold and enjoy the creamy, nostalgic flavors!

Tips:
For a thicker pudding, let it cool slightly before adding to the layers.
Use ripe bananas for the best flavor and texture.