Banana Pudding
User Reviews
5
Banana Pudding
Description
This Banana Pudding recipe builds a homemade custard by whisking granulated sugar, cornstarch, and salt, then gradually adding milk, heavy cream, and egg yolks. The mixture cooks on medium heat with constant whisking until thickened to a creamy pudding consistency. Butter and vanilla are stirred in to finish the base. Separately, heavy cream is whipped with powdered sugar and vanilla extract to create a smooth whipped cream topping.
Layering involves coating ripe banana slices with lemon juice to prevent browning, then alternating layers of vanilla wafers, bananas, pudding, and whipped cream in a serving dish or individual containers. This combination offers a mix of creamy custard, tender fruit, and the slightly softened crunch of wafers. Dark chocolate can be shaved on top as an optional garnish.
Assembling the pudding several hours before serving allows the flavors to meld and the cookies to soften slightly without becoming mushy. The dessert holds well for up to 48 hours in the refrigerator. For substitutions, 2% milk can replace whole milk, and additional milk can substitute for heavy cream in the pudding base if needed. However, heavy cream is required for the whipped topping. Egg whites left from the recipe can be reserved for other baking uses like meringue cookies or angel food cake.
Ingredients
Pudding
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 ½ cups whole milk
- 1 ½ cup heavy cream ¹
- 4 egg yolk, large
- 2 teaspoons vanilla extract
- 3 Tablespoons butter cut into 3 pieces, unsalted
Whipped Cream
- 3 cups heavy cream cold
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
For Assembly
- 2-3 banana ripe
- 3 Tablespoons lemon juice lime juice may be substituted
- 45 vanilla wafers divided (click the link to make your own homemade vanilla wafers)
- 2 oz dark chocolate bar optional
Instructions
Pudding
- Whisk together sugar, cornstarch, and salt in a medium-sized heavy-bottomed saucepan.
- In a large measuring cup or separate bowl, whisk together milk, 1 ½ cups heavy cream, and egg yolks until yolks are beaten and ingredients are well-combined.
- While whisking the dry ingredients, drizzle milk mixture into saucepan and whisk until completely combined.
- Transfer saucepan to stovetop over medium heat and whisk constantly until mixture thickens to a pudding-like consistency. The whisk should leave trails in the pudding and if you dip the back of a spoon into the pudding it should be entirely coated with pudding. Note that this will take some time, typically around 10-15 minutes or possibly even longer. Do not turn up the heat to high or you’ll burn the mixture, cook the eggs, and ruin the pudding. Just be patient!
- Once pudding has thickened, remove from heat and pour through fine mesh strainer into a heatproof bowl. Whisk in butter, one piece at a time until melted and then whisk in vanilla.
- Let pudding sit cool for 15 minutes, stirring occasionally, then cover by pressing a piece of plastic wrap or parchment directly against the surface of the pudding to prevent a skin from forming. Refrigerate until completely cooled before proceeding (pudding may be prepared up to 48 hours in advance). When pudding has cooled, prepare whipped cream.
Whipped Cream
- Combine 3 cups heavy cream, powdered sugar, and 2 teaspoons vanilla extract and use an electric mixer or stand mixer to beat until stiff peaks have formed.
- Remove chilled pudding from the fridge and stir. Add half of the whipped cream mixture to the pudding and stir together using a spatula until completely combined.
Assembly
- Slice two bananas into ⅛” thick slices and brush lightly with lemon juice on both sides (this keeps the bananas from browning too quickly).
- Spread a thin layer of pudding over the bottom of a 2.5qt baking dish (or see note 3) and then top with an even layer of vanilla wafers (about 20 cookies for me).
- Top each vanilla wafer with a brushed banana slice (if slices are small, use two per cookie).
- Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer.
- Nestle another layer of vanilla wafers into the pudding and top with banana slices (if needed, slice and brush your last banana).
- Top with remaining pudding. Dollop remaining whipped cream on top. Cover and refrigerate at least 4 hours (pudding should be served with 24-48 hours of being assembled). Before serving, crumble 5-6 vanilla wafer cookies over the whipped cream and use a potato peeler to add chocolate curls/shavings overtop. Serve and enjoy!
Notes
- Substitute 2% milk for whole milk if preferred; heavy cream is required for whipped cream.
- Prepare the pudding and cookies separately before assembling the dessert for best texture.
- Banana pudding can be layered in a large dish or portioned into individual servings like mason jars or trifles.
- Assemble the pudding several hours before serving to soften the cookies and meld flavors, but serve within 48 hours to prevent bananas from browning.
- Egg whites separated in the recipe can be used for other baking projects such as meringues or angel food cake.
- Freezing is not recommended as it affects pudding texture and consistency upon thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 128mg | 43% |
| Sodium | 228mg | 10% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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