Banana Pudding
User Reviews
5.0
48 reviews
Excellent
Banana Pudding
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We love this Banana Pudding recipe thats made from scratch! The only recipe you'll ever need for simple, classic, silky smooth, sweet, and creamy Banana Pudding. Absolutely delicious, and a great recipe that everyone loves. It's one of our all time favorite desserts!
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Ingredients
- 2 cups whole milk
- ⅔ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks, beaten
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract or caviar from ½ vanilla bean
- 2 large bananas, peeled, chopped and divided
- 2.5 ounces broken up mini Nilla wafers
Instructions
Pudding
- Place milk, sugar, cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer.
- Remove 1 cup hot milk from the pot and whisk into the yolks( in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
- Lower heat to medium and pour tempered yolk mixture back into the pot and whisk together.
- Cook the mixture for 2 to 3 more minutes, while stirring, before removing from the heat and stirring in the butter and vanilla. Stir until smooth.
- Place pot directly into an ice bath, stirring occasionally, until room temperature, about 30 minutes.
- Cover and refrigerate for at least 5 hours or until pudding has chilled through completely.
- Remove from the refrigerator and fold in 1 1/2 bananas.
Assembly
- Scoop some of the cookie crumbs into the bottom of individual cups and top each with a small scoop of chopped bananas. Top each mixture with about 1/2 cup of pudding. Repeat cookie crumb, banana and pudding layer. Finish each pudding with a sprinkle of bananas and cookie crumbs. Serve
Notes
- **Recipe makes about 2 1/2 cups vanilla pudding**
- Make Ahead
- Tips and Tricks
- Banana pudding will keep in the refrigerator, in an airtight container for up to 5 days. We recommend waiting until the day of serving to fold in the bananas into the pudding and to layer the pudding with more bananas and cookie crumbs.
- Bananas can be tossed in a small amount of lemon juice to help prevent them from browning.
- Consistently stir mixture while heating/thickening to prevent pudding from burning and to prevent eggs from scrambling. If eggs scramble a little, just strain pudding through a fine mesh sieve before stirring in butter and vanilla.
- For an even more decadent treat, add layers of sweetened whipped cream between the layers of pudding!
Nutrition Information
Show Details
Serving
1serving
Calories
423kcal
(21%)
Carbohydrates
73g
(24%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
112mg
(37%)
Sodium
275mg
(11%)
Potassium
429mg
(12%)
Fiber
2g
(8%)
Sugar
54g
(108%)
Vitamin A
451IU
(9%)
Vitamin C
6mg
(7%)
Calcium
152mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 423kcal | 21% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 112mg | 37% |
| Sodium | 275mg | 11% |
| Potassium | 429mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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