Grandma's Banana Pudding
User Reviews
4.8
Grandma's Banana Pudding
Description
Grandma's Banana Pudding is a layered dessert starting with a vanilla pudding made by whisking sugar, cornstarch, and salt with milk on medium-low heat until slightly thickened. Egg yolks are tempered with some hot pudding before combining and cooking until thickened and glossy. The mixture is strained to a smooth texture and covered to prevent a skin.
In a serving dish, vanilla wafers form the base, overlaid with sliced bananas that add fresh fruit sweetness and moisture. Half of the pudding is poured on top, and the layers are repeated ending with pudding. A whipped cream made from chilled heavy cream, powdered sugar, and vanilla tops the pudding for lightness and balance.
This pudding combines soft, creamy, and crunchy elements and is best served cold. It’s flexible in presentation, compatible with serving in baking dishes, pie pans, or individual ramekins. The dessert should be covered and refrigerated, maintaining quality for about three days. Its nostalgic character and combination of textures make it a traditional American classic.
Ingredients
For the Pudding
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2½ cups milk whole
- 3 egg yolk
- 1 tablespoon butter unsalted
- 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 banana 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
- Serve banana pudding layered in a baking dish, pie pan, trifle bowl, or individual ramekins to suit occasion and guest numbers.
- Cover the pudding tightly with plastic wrap or foil when stored to prevent drying or skin formation.
- Consume leftovers within three days for best taste and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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