Banana Pudding with Vanilla Wafer Crumble

Oh heavenly pudding…one of life’s greatest Southern comforts.  I think there might be an inherited gene that causes such an obsession for this Southern treat.  Besides, I just can’t bear the thought of turning my oven on during the middle of this hot summer.  Even with the AC on full blast, the temperature seems to elevate to an uncomfortable level that no cake is worth.

Banana pudding is absolutely one of my favorite desserts.  I’m sure you’ve heard me make that claim a few times before, HOWEVER, this time I really mean it from the very depths of my sweet soul.  I’ve tried many recipes for this pudding over the years and they all seem to bear the same traits…mushy mushy mushy.  The vanilla wafers almost instantly soak up most of the moisture of the pudding and the bananas quickly turn brown once they join the mixture.  This creates not only a mushy consistency overall, but is visually not so appealing either…I’m just not a big fan.

When I came across this recipe it seemed like the perfect solution to the soggy concoctions of the past.  It is a wonderful recipe that highlights each element of the dessert individually and creates many levels of texture.  By simply serving the dessert in three layers (similar to a trifle) with the chopped bananas at the bottom of the bowl, creamy pudding as the center layer and crumbled toasted vanilla wafers on top, it really allows you to enjoy each component of the dessert instead of suffering through a mushy disappointment.  In my opinion, it is absolutely perfect!!

Banana Pudding with Vanilla Wafer Crumble          {Print Recipe}

Yield: 6 servings

5 large egg yolks

¼ cup cornstarch

½ cup plus 2 Tbsp sugar


2 cups whole milk

3 Tbsp banana liqueur (optional, but highly recommend)

2 Tbsp cold unsalted butter plus 1 Tbsp melted butter

2 tsp pure vanilla extract

1 cup vanilla wafer cookies (Nilla Wafers), coarsely ground

¼ tsp cinnamon

2 bananas, coarsely chopped

In a bowl, whisk the egg yolks with the cornstarch, the ½ cup of sugar and ¼ tsp of salt.  In a medium saucepan, bring the milk to a boil on medium to medium-high heat.  Be careful not to scorch the milk by heating it too fast.  Gradually whisk the milk into the egg yolks until smooth.  Transfer the pudding mixture to the saucepan and add the banana liqueur, if using.  Cook over moderate heat, whisking constantly, until the pudding is thick, about 3-4 minutes.  Scrape the pudding into a bowl and whisk in the cold butter and vanilla.  Cover with plastic wrap directly on the surface of the pudding and refrigerate until chilled, about 4 hours.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.  In a bowl, combine the wafers, cinnamon, the remaining 2 tsp of sugar and a pinch of salt.  Stir in the melted butter.  Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned.  Let cool.

Spoon the chopped bananas into bowls.  Top with the pudding, sprinkle with the crumble and serve immediately.

Recipe from damgoodsweet by David Guas

This recipe is so good…you might want to double it…I know I wish that I had. 🙂



One thought on “Banana Pudding with Vanilla Wafer Crumble

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