Banana Pudding Recipe
User Reviews
5
Banana Pudding Recipe
Description
Banana Pudding is built on a custard made by heating half and half with vanilla and nutmeg, then slowly whisking it into a mixture of sugar, cornstarch, salt, and egg yolks before cooking until thick and creamy. Butter and vanilla extract are folded in after cooking to enrich the custard. The dessert is assembled by layering crushed vanilla wafers, banana slices coated with lemon juice to prevent browning, creamy custard, and lightly sweetened whipped cream to provide a light, airy contrast.
The combination results in a multi-textured dessert with the softness of bananas and pudding balanced by the crisp vanilla wafers soaked slightly by the custard, creating a tender bite. The use of lemon juice preserves the banana color and adds a slight brightness. The layers are piped or spooned carefully into serving cups or dishes, making it suited for individual portions or gatherings.
For serving, the dish can be enjoyed immediately or chilled up to one day to allow flavors to meld. The recipe’s notes suggest a method to create layered pudding cups, replacing part of the standard whipped cream with slightly more cream and adjusting sugar for the topping. Crushed cookies are layered between puddings to provide a textured base and topping.
Ingredients
Pudding
- 3 cups (710ml) half and half
- 1 vanilla bean or 2 tsp vanilla extract
- 1/8 tsp nutmeg preferably freshly grated
- 3/4 cups (150g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 tsp salt
- 5 large egg yolk
- 1 Tbsp butter (unsalted or salted)
- 1 (11 oz) pkg vanilla wafer cookies
- 4 medium banana just yellow and ripe, not green or spotty
- 2 tsp lemon juice fresh
Whipped topping
- 1 cup heavy cream
- 2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Pour half and half into a large saucepan add seeds of vanilla bean and the vanilla bean pod, and nutmeg to the half and half. Heat over medium heat until it is just simmering.
- Meanwhile whisk together 3/4 cup sugar, the cornstarch, salt and egg yolks until slightly pale and fluffy about 1 minute (it will be very thick at first, keep whisking).
- Once half and half is simmering slowly pour 1 cup hot half and half into the sugar egg yolk mixture while whisking. Then pour that sugar egg yolk mixture into the saucepan while whisking vigorously.
- Cook and whisk vigorously (while scraping down the bottom edges as you whisk), until thickened and large bubbles appear. Then cook and whisk 30 seconds longer.
- Immediately pour and scrape mixture into a heatproof bowl. Add butter and stir mixture well. If using vanilla extract instead of a vanilla bean add 2 tsp at this point and stir in.
- Cover with plastic wrap clinging it over top of the pudding to prevent skin from forming and chill 2 hours or until cooled.
- Align 30 vanilla wafer cookies into the bottom of an 8 by 8 by 2-inch baking dish slightly overlapping them.
- Remove vanilla bean from pudding and dollop half of the pudding over the cookies in spoonfuls then spread even. Slice 2 of the bananas into 1/4-inch thick slices and align evenly over pudding layer, brush top of bananas lightly with lemon juice.
- Align 30 more vanilla wafer cookies over banana layer, followed by spreading over remaining 1/2 of the pudding.
- Cover and chill at least 2 hours.
- In a mixing bowl using an electric hand mixer whip together the heavy cream, 2 Tbsp granulated sugar and1/2 tsp vanilla on medium speed until it thickens then increase to high spread and whip until very stiff peaks form.
- Cut remaining 2 bananas into 1/4-inch slices. Spread slices evenly over pudding layer then brush with lemon juice.
- Spread whipped topping evenly over bananas. If desired you can garnish top with some of the remaining cookies, slightly crushed and some banana slices adding them just before serving so they don't brown.
Notes
- The pudding yields about 9 servings and is chilled before assembly to firm up.
- Use ripe but not overripe bananas, slicing and brushing with lemon juice to keep them fresh and prevent browning.
- Layer crushed vanilla wafers, pudding, bananas, and whipped cream in serving cups for neat presentation.
- Serve the assembled pudding cups immediately or refrigerate up to one day for flavor melding.
- Adjust the whipped cream sweetness and vanilla for the topping based on preference.
User Reviews
Overall Rating
5
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