Grandma's Banana Pudding
User Reviews
4.8
57 reviews
Excellent
Grandma's Banana Pudding
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Homemade banana pudding with made-from-scratch vanilla pudding layered with vanilla wafers, banana slices, and fresh whipped cream!
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Ingredients
For the Pudding
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2½ cups whole milk
- 3 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Whipped Cream
- ¾ cup heavy cream chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Serving
- 30 vanilla wafers
- 3 bananas cut into ¼-inch slices
Instructions
- Make the Pudding: Place the egg yolks in a small bowl and whisk lightly to combine.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Stir in the milk and cook over medium-low heat until slightly thickened. Gradually whisk a small amount of the hot milk mixture into the egg yolks.
- Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla.
- Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.
- Line the bottom of a 1½-quart serving dish or pie plate with vanilla wafers. On top of the wafers, place a layer of the sliced bananas. Pour ½ of the pudding over the bananas, and spread to the edges of the dish. Repeat the vanilla wafers, bananas, and pudding again. Press plastic wrap against the surface of the pudding and refrigerate for at least 4 hours or overnight.
- Make the Whipped Cream: When ready to serve, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Spread on top of the pudding and top with crushed vanilla wafers. Store leftovers in the refrigerator.
Notes
- Serving: Some simple ways to serve homemade banana pudding are in a 9x13 baking dish or in a pie pan (as shown in the pictures). You could also serve it up in a trifle bowl or make individual banana pudding's and serve them in ramekins!
- Storage: Cover with plastic wrap or aluminum foil and store in the refrigerator.
- Shelf-life: Covered properly, the banana pudding should last for about 3 days in the refrigerator.
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
67g
(22%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
375mg
(16%)
Potassium
406mg
(12%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
828IU
(17%)
Vitamin C
5mg
(6%)
Calcium
150mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 375mg | 16% |
| Potassium | 406mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
57 reviews
Excellent
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