PREP TIME: 15 MINS | COOK TIME: 15 MINS | REFRIGERATE: 4 HRS | TOTAL TIME: 4 HRS 30 MINS
This is a classic dessert with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream. One of my forever favourite treats that I can easily make from scratch using only a few simple ingredients.
Ingredients
4 tbsp butter, chopped
1/2 c. heavy cream
2 1/2 c. whole milk
2 egg yolks, at room temperature
1 egg, at room temperature
¾ c. sugar
4 1/2 tbsp cornstarch
3 tsp vanilla extract
1 box Nilla wafers
½ tsp salt
Fresh whipped cream, for topping (optional)
4 large bananas, sliced (use ripe, but not overly ripe bananas)
How to make Banana Pudding
Step 1: To a medium saucepan, bring the milk and cream to a simmer over medium heat, stirring occasionally.
Step 2: Combine the eggs, sugar, and cornstarch in a medium bowl until mixed. Over the egg mixture, spoon a bit of the hot milk and stir well. Do another couple of spoonfuls of the hot milk to temper the eggs.
Step 3: Into the saucepan, pour the egg mixture, and cook for an additional 5 to 8 minutes over medium-low heat until the mixture has thickened and coats the back of a spoon. Take off the heat, then stir in the butter, vanilla extract, and salt.
Step 4: Through a sieve or fine fine mesh strainer, pour the pudding into a container. Tent with a piece of plastic wrap and keep in the fridge for about an hour or so. Once chilled, stir the pudding.
Step 5: Line the bottom of a 9-inch square pan, a large bowl, trifle dish, or individual dishes with vanilla wafers. Place the sliced bananas on top, then half of the pudding mixture. Do the same layer, ending with wafers. Tightly cover with plastic wrap. Keep in the fridge for about 4 to 6 hours to set.
Step 6: Before serving, top with fresh whipped cream. Enjoy!
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
- 4 tbsp butter, chopped
- 1/2 c. heavy cream
- 2 1/2 c. whole milk
- 2 egg yolks, at room temperature
- 1 egg, at room temperature
- ¾ c. sugar
- 4 1/2 tbsp cornstarch
- 3 tsp vanilla extract
- 1 box Nilla wafers
- ½ tsp salt
- Fresh whipped cream, for topping (optional)
- 4 large bananas, sliced (use ripe, but not overly ripe bananas)
Instructions
Step 1: To a medium saucepan, bring the milk and cream to a simmer over medium heat, stirring occasionally.
Step 2: Combine the eggs, sugar, and cornstarch in a medium bowl until mixed. Over the egg mixture, spoon a bit of the hot milk and stir well. Do another couple of spoonfuls of the hot milk to temper the eggs.
Step 3: Into the saucepan, pour the egg mixture, and cook for an additional 5 to 8 minutes over medium-low heat until the mixture has thickened and coats the back of a spoon. Take off the heat, then stir in the butter, vanilla extract, and salt.
Step 4: Through a sieve or fine fine mesh strainer, pour the pudding into a container. Tent with a piece of plastic wrap and keep in the fridge for about an hour or so. Once chilled, stir the pudding.
Step 5: Line the bottom of a 9-inch square pan, a large bowl, trifle dish, or individual dishes with vanilla wafers. Place the sliced bananas on top, then half of the pudding mixture. Do the same layer, ending with wafers. Tightly cover with plastic wrap. Keep in the fridge for about 4 to 6 hours to set.
Step 6: Before serving, top with fresh whipped cream. Enjoy!
