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Soft Banana Pudding
Soft banana pudding is layers of vanilla pudding, bananas, and wafers that go soft overnight in the fridge. I make mine in a deep dish so nobody fights over the corner piece. The wafers should give when you press a spoon through. If they still crunch, give it more time. Ripe bananas with brown freckles taste sweeter than green ones. Wait until tomorrow if you can.
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Steps
1.
1.
Cook The Pudding**
Whisk sugar, cornstarch, and salt in a saucepan. Whisk in milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until thick and bubbling, about 6–8 minutes. It should coat a spoon.
2.
Finish The Custard
Take off heat. Stir in butter and vanilla until melted and smooth. Pour into a bowl. Press plastic wrap onto the surface so a skin does not form. Cool 20–30 minutes until lukewarm, not hot.
3.
Layer Soft Banana Pudding
In a deep dish or 8 individual cups, layer wafers, banana slices, and pudding. Repeat. End with pudding on top so bananas stay covered and do not brown as fast.
4.
Chill To Set
Cover and refrigerate at least 4 hours, preferably overnight. Wafers soften and the pudding firms. Do not rush this part.
5.
Whip The Topping
Whip cream and powdered sugar to soft peaks. Spread or dollop over the chilled pudding. Dust with cinnamon if you like.
6.
Serve Cold
Scoop into bowls. Extra wafers on the side for people who want crunch. Best within 2 days while bananas still look pale.
Ingredients
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Why this works
Cornstarch and yolks thicken a pudding that slices clean once cold. Covering bananas with pudding slows browning. Overnight chill softens wafers into cake-like layers. Whipped cream on top adds contrast without more sugar in the base.
Substitutions
Boxed vanilla pudding mix works in a rush; follow package thickness, then layer the same way. Evaporated milk for part of the milk makes it richer. No vanilla wafers: use graham crackers, though the texture changes. Skip whipped cream and use meringue if that is your family style.
Storage and reheating
Fridge up to 2 days. Bananas darken after that. Do not freeze; texture turns watery. No reheating. Serve cold straight from the fridge.
Equipment
Medium saucepan
Whisk
Deep serving dish or cups
Mixer or whisk for cream
Plastic wrap
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