Banana Pudding
User Reviews
5
Banana Pudding
Description
This Banana Pudding recipe produces a smooth custard cooked over medium heat from whole milk, half and half, sugar, cornstarch, egg yolks, and salt. The pudding is thickened by the cornstarch and eggs and enriched with butter, sweetened condensed milk, and vanilla flavoring. The combination yields a creamy and rich base for the dessert.
Fresh banana slices add natural sweetness and softness, while the Nilla wafers provide a mild crunch and a subtle vanilla flavor. Layering the pudding with bananas and wafers creates varied texture in every bite.
Banana Pudding is often assembled in a large dish or individual servings and served chilled. It works well as a refreshing dessert after meals or for casual gatherings.
Notes suggest substituting vanilla extract with scraped vanilla bean for more fragrance and using a baking dish or jars for presentation. Adjust banana quantity for preference, and leftovers of Nilla wafers are common.
Ingredients
- 1 ½ cups whole milk + 2 tablespoons
- 1 ½ cups half and half
- ½ cup sugar
- 5 tablespoons cornstarch
- ½ kosher salt divided
- 4 egg large yolks
- 3 tablespoons butter , cut in small cubes
- 2 tablespoons vanilla extract divided
- 1 ounce sweetened condensed milk can
- 2 ½ cups heavy cream
- 4 banana a few brown spots are fine, but not too ripe, yellow
- 2 ounce nilla wafers
Instructions
- To make the pudding: Heat the milk and half and half in a medium saucepan over medium heat. Bring the mixture to a simmer. Meanwhile, in a large mixing bowl, use a hand blender to mix the sugar, cornstarch, ¼ teaspoon of salt, egg yolks, and 2 tablespoons of whole milk together until smooth. Slowly add ½ of the hot milk mixture into the egg yolk mixture and quickly mix to prevent the yolks from cooking and gradually add the remaining milk, mixing until smooth. Return the pudding to the saucepan and cook over medium heat, whisking constantly until the pudding becomes thick and bubbly (and is not runny), about 5 minutes or so.
- Use the hand mixer to blend in the cubes of butter until the butter is incorporated and the pudding is smooth. Mix in ½ can of sweetened condensed milk (just eyeball it) and 1 tablespoon of the vanilla. Transfer back to the bowl and cover the surface of the pudding with a layer of plastic wrap, directly touching the pudding (this prevents a skin from forming). Let the pudding come to room temperature then refrigerate until fully chilled and ready to use (at least 4 hours and up to overnight).
- In a large bowl of a kitchen mixer fitted with a whisk attachment, combine the heavy cream, remaining ½ can of sweetened condensed milk, remaining 1 tablespoon of vanilla, and remaining ¼ teaspoon of salt, and whip on medium-high speed for about 2-3 minutes, or until stiff peaks form. Store in the refrigerator until ready to assemble the banana pudding.
- To assemble banana pudding: Slice your bananas. Spread ⅓ of the pudding mixture on the bottom of a 9x13-inch baking dish. Arrange a layer of Nilla Wafer cookies, followed by a layer of banana slices, and ⅓ of the whipped cream, spreading evenly. Repeat this layering process (you'll have 3 layers) ending with the whipped cream. Add a few bananas to the top with some crushed Nilla Wafer cookies. Refrigerate for at least 4 hours. Banana pudding will keep in the refrigerator for about 2 days.
Notes
- To enhance vanilla flavor, substitute vanilla extract with seeds from a whole vanilla bean added during milk heating.
- Use a 9x13-inch dish, trifle bowl, or individual glasses to assemble the pudding layers.
- Adding more bananas is possible by adjusting quantity and overlapping slices for more fruit in each serving.
- Extra Nilla Wafers often remain after layering; they can be served as a snack or saved for another use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 143mg | 6% |
| Potassium | 500mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 1415IU | 28% |
| Vitamin C | 6mg | 7% |
| Calcium | 257mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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