5 from 21 votes
Banana Pudding
Banana Pudding is a creamy dessert made by cooking a custard pudding with milk, cornstarch, sugar, and egg yolks, then blending in butter, sweetened condensed milk, and vanilla. It is layered with sliced yellow bananas and Nilla wafers, resulting in a rich, smooth texture balanced with fresh fruit and crisp cookies for contrast.
Prep Time
30 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings:
10
-12
Calories:
551 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 -12
Amount Per Serving
Calories 551
% 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.