Rich, creamy, and made from real, from-scratch ingredients, this homemade banana pudding can’t be beat! No boxed mix is required, just a whisk and a pot!
30–40 homemade vanilla wafers
4–5 ripe bananas
2/3 c. granulated sugar, plus 2 Tbsp.
2 1/2 c. grass-fed milk
1 Tbsp. grass-fed butter
5 1/2 tsp. arrowroot powder
2 egg yolks, beaten
1/2 tsp. pure vanilla extract
1 c. heavy whipping cream
dash of salt
Place a metal bowl and a metal whisk in the freezer for fifteen minutes.
In a saucepan, put sugar, a dash of salt, milk, and butter. In a small bowl, make a slurry of arrowroot powder and a little water. Add the slurry to the saucepan.
Cook on medium heat, stirring. As it heats up, add 2 beaten egg yolks, and the vanilla. Cook until thick, but not too thick (as my Aunt Bea would say).
Put the pudding in a bowl and place in the refrigerator to cool. While the pudding is chilling, remove the whisk and bowl from the freezer. Place the remaining 2 Tbsp. of sugar to the metal bowl and add the cream. Whisk until stiff peaks are formed.
When chilled, begin to layer in a large serving bowl or trifle vanilla wafers and sliced bananas. Follow each layer with some of the chilled pudding.
Cover with whipped cream.
From my Aunt Bea. (I love you!)