Prep Time: 15 mins | Cook Time: 15 mins | Refrigerate: 4 hrs | Total Time: 4 hrs 30 mins | Servings: 9
Layers of goodness in one! This old-fashioned dessert is super easy to make and assemble with homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream. A made-from-scratch recipe to make use of your sad bananas at home. So good even your non-banana-eating family member will love it!
Ingredients
2 1/2 c. whole milk
1/2 c. heavy cream
1 Egg, at room temperature
2 Egg yolks, at room temperature
¾ c. sugar
4 1/2 tbsp cornstarch
4 tbsp butter, chopped
3 tsp vanilla extract
½ tsp salt
1 box Nilla wafers
4 large bananas, sliced (use ripe, but not overly ripe bananas)
Fresh whipped cream, for topping (optional)
How to make Banana Pudding
Step 1: To a medium saucepan, add the milk and cream. Bring to a simmer over medium heat, stirring often.
Step 2: Place the eggs, sugar, and cornstarch in a medium bowl. Whisk until well mixed.
Step 3: Over the egg mixture, spoon a bit of the got milk and whisk. Continue to add another couple of spoonfuls of the hot milk. This will ensure to bring the temperature up without scrambling the egg. Then, into the saucepan pour the egg mixture and cook for about 5 to 8 minutes over medium-low heat until thick and the mixture can coat the back of a spoon. Make sure not to bring the mixture to a boil. Remove from the heat once thickened and stir in the butter, vanilla extract, and salt.
Step 4: Through a sieve or fine-mesh strainer into a container, strain the pudding to remove the lumps. This step will guarantee a silky smooth texture.
Step 5: Directly on top of the container, place a piece of plastic wrap. Chill in the fridge for at least an hour or more. Once chilled, stir.
Step 6: Line the bottom of a 9-inch square pan, a large bowl, trifle dish, or individual dishes with vanilla wafers. Top with sliced bananas and half of the pudding mixture. Do another layer, ending in whole or crushed wafers. Using a plastic wrap, tightly cover and chill in the fridge for about 4 to 8 hours.
Step 7: Before serving, top with fresh whipped cream. Enjoy!
Notes:
You can make this banana pudding about a day or two in advance. Simply stove in the fridge, covered until ready to serve.
If planning to freeze, make sure to freeze only the pudding and assemble once almost ready to serve. You can store the pudding in the freezer for up to 3 months. Before using, thaw in the fridge overnight.
Nutrition Facts:
Calories: 289kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 218mg | Potassium: 327mg | Fiber: 2g | Sugar: 28g | Vitamin A: 582IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg
Ingredients
- 2 1/2 c. whole milk
- 1/2 c. heavy cream
- 1 Egg, at room temperature
- 2 Egg yolks, at room temperature
- ¾ c. sugar
- 4 1/2 tbsp cornstarch
- 4 tbsp butter, chopped
- 3 tsp vanilla extract
- ½ tsp salt
- 1 box Nilla wafers
- 4 large bananas, sliced (use ripe, but not overly ripe bananas)
- Fresh whipped cream, for topping (optional)
Instructions
Step 1: To a medium saucepan, add the milk and cream. Bring to a simmer over medium heat, stirring often.
Step 2: Place the eggs, sugar, and cornstarch in a medium bowl. Whisk until well mixed.
Step 3: Over the egg mixture, spoon a bit of the got milk and whisk. Continue to add another couple of spoonfuls of the hot milk. This will ensure to bring the temperature up without scrambling the egg. Then, into the saucepan pour the egg mixture and cook for about 5 to 8 minutes over medium-low heat until thick and the mixture can coat the back of a spoon. Make sure not to bring the mixture to a boil. Remove from the heat once thickened and stir in the butter, vanilla extract, and salt.
Step 4: Through a sieve or fine-mesh strainer into a container, strain the pudding to remove the lumps. This step will guarantee a silky smooth texture.
Step 5: Directly on top of the container, place a piece of plastic wrap. Chill in the fridge for at least an hour or more. Once chilled, stir.
Step 6: Line the bottom of a 9-inch square pan, a large bowl, trifle dish, or individual dishes with vanilla wafers. Top with sliced bananas and half of the pudding mixture. Do another layer, ending in whole or crushed wafers. Using a plastic wrap, tightly cover and chill in the fridge for about 4 to 8 hours.
Step 7: Before serving, top with fresh whipped cream. Enjoy!
Notes
You can make this banana pudding about a day or two in advance. Simply stove in the fridge, covered until ready to serve. If planning to freeze, make sure to freeze only the pudding and assemble once almost ready to serve. You can store the pudding in the freezer for up to 3 months. Before using, thaw in the fridge overnight.
