Banana Pudding
User Reviews
5
Banana Pudding
Description
This Banana Pudding recipe starts with a smooth vanilla custard cooked over medium heat using milk, sugar, cornstarch, and egg yolks. Tempering the yolks prevents scrambling and ensures a creamy finish. Butter and vanilla are stirred in after cooking to enrich the pudding. Once chilled, fresh chopped bananas are gently folded in to provide fruity freshness and soften the richness of the custard.
The assembly involves layering broken Nilla wafer crumbs with banana pieces and pudding in serving cups, creating a balance of crunchy texture from the cookies and creaminess from the pudding and bananas. This presentation enhances the dessert with varied mouthfeel and brightens the flavors.
Chilling the pudding thoroughly allows it to set properly before adding bananas. Folding in the bananas just prior to serving helps prevent browning and preserves their texture. The pudding can be stored refrigerated for up to five days, making it a convenient make-ahead dessert. Adding lemon juice to bananas can further slow discoloration, and consistent stirring while cooking avoids curdling. Straining can be done if eggs scramble slightly. Optional layers of whipped cream can add decadence to the dessert.
Ingredients
- 2 cups milk whole
- ⅔ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks, beaten
- 1 tablespoon butter unsalted
- 2 teaspoons vanilla extract or caviar from ½ vanilla bean
- 2 large banana peeled, chopped and divided
- 2.5 ounces Nilla wafer broken up, mini
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
- The banana pudding will keep refrigerated for up to 5 days in an airtight container.
- Fold in bananas and layer pudding with bananas and cookie crumbs just before serving to prevent browning.
- Toss bananas in a little lemon juice to reduce discoloration if desired.
- Stir the pudding constantly during cooking to prevent burning and avoid scrambling the eggs; strain if small curdles appear.
- For a richer dessert, consider adding sweetened whipped cream between layers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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