Banana Pudding
User Reviews
5
Banana Pudding
Description
This Banana Pudding begins with making the pudding from scratch using milk, cream, eggs, sugar, cornstarch, butter, vanilla extract, and salt. The mixture is gently cooked on the stovetop, careful not to boil, until it thickens to coat the back of a spoon. Straining the pudding yields a smooth, velvety texture. After chilling, it’s layered with Nilla wafers and fresh banana slices in a square pan or a large bowl.
The dessert offers a contrast of textures: soft bananas, crisp then softened wafers, and creamy pudding. Whipped cream can be added on top for lightness. The pudding’s vanilla notes support the natural sweetness of the bananas without overpowering them.
Banana Pudding can be prepared a day or two ahead, with the pudding kept refrigerated. For freezing, only freeze the pudding portion, thaw, then assemble with wafers and bananas for best texture.
Ingredients
- 2 1/2 cups milk whole
- 1/2 cup heavy cream
- 1 egg , at room temperature
- 2 egg at room temperature, yolk
- ¾ cup sugar
- 4 1/2 tablespoons cornstarch
- 4 tablespoons butter , chopped
- 3 teaspoons vanilla extract
- ½ teaspoon salt
- 1 box Nilla wafer
- 4 large banana sliced (use ripe, but not overly ripe bananas
- Whipped Cream for topping (optional, fresh
Instructions
- Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
- In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
- Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without “scrambling” them).
- Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
- Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
- Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
- Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
- To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
- Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
- Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
- Top with fresh whipped cream before serving, if desired.
Notes
- Make the pudding 1-2 days ahead; store covered in the refrigerator until assembly.
- For freezing, freeze only the pudding in a freezer-safe bag for up to 3 months.
- Thaw the pudding overnight in the fridge before assembling the final dessert with wafers, bananas, and optional whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 100mg | 33% |
| Sodium | 218mg | 9% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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