PREP TIME: 15 mins | COOK TIME: 15 mins | REFRIGERATE: 4 hrs | TOTAL TIME: 4 hrs 30 mins
Make this delicious, easy homemade banana pudding from scratch. This dessert is an old-fashioned, classic favorite with layers of vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.
Ingredients
1 egg, at room temperature
2 egg yolks, at room temperature
1/2 c. heavy cream
2 1/2 c. whole milk
¾ c. sugar
4 1/2 tbsp cornstarch
3 tsp vanilla extract
4 tbsp butter, chopped
½ tsp salt
1 box Nilla wafers
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, add the milk and cream over medium heat. Bring to a simmer, stirring occasionally.
Step 2: Place the eggs, sugar, and cornstarch in a medium bowl. Mix well until combined.
Step 3: Over the egg mixture, spoon a bit of the hot milk, and stir well. Do the same with another couple of spoonfuls of hot milk.
Step 4: Into the saucepan, pour the egg mixture, and cook for another 5-8 minutes over medium-low heat or until the mixture has thickened and coats the back of a spoon. Make sure not to allow the mixture to boil.
Step 5: Take the pan off the heat once the mixture has thickened and whisk in the butter, vanilla extract, and salt.
Step 6: Through a sieve or fine-mesh strainer into a colander, pour the pudding. This will remove any lumps and make the mixture silky smooth.
Step 7: Directly on top, place a piece of plastic wrap. This will prevent skin from forming. Place in the fridge for 1 hour or so until chilled. Once chilled, stir the mixture well.
Step 8: To assemble: Line the bottom of a 9-inch square pan or large bowl, trifle dish, or even individual dishes with vanilla wafers. On top, place the sliced bananas and top with half of the pudding mixture. Repeat one more time and top the final layer with either whole or crushed wafers.
Step 9: Using plastic wrap, tightly cover the dish and place in the fridge for 4-8 hours until set.
Step 10: Before serving, top with fresh whipped cream. Enjoy!
Notes:
You can make this banana pudding about 1 to 2 days in advance and just keep it in the fridge, covered, until ready to serve.
When freezing, freeze only the pudding. Thaw the pudding and assemble. To freeze, place the completely cooled homemade pudding in a freezer-safe bag and store it in the freezer for up to 3 months. Before you assemble, thaw the pudding in the fridge overnight.
Nutrition Facts:
Calories: 289 kcal, 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
- 1 egg, at room temperature
- 2 egg yolks, at room temperature
- 1/2 c. heavy cream
- 2 1/2 c. whole milk
- ¾ c. sugar
- 4 1/2 tbsp cornstarch
- 3 tsp vanilla extract
- 4 tbsp butter, chopped
- ½ tsp salt
- 1 box Nilla wafers
- Fresh whipped cream, for topping (optional)
- 4 large bananas, sliced (use ripe, but not overly ripe bananas)
Instructions
Step 1: To a medium saucepan, add the milk and cream over medium heat. Bring to a simmer, stirring occasionally.
Step 2: Place the eggs, sugar, and cornstarch in a medium bowl. Mix well until combined.
Step 3: Over the egg mixture, spoon a bit of the hot milk, and stir well. Do the same with another couple of spoonfuls of hot milk.
Step 4: Into the saucepan, pour the egg mixture, and cook for another 5-8 minutes over medium-low heat or until the mixture has thickened and coats the back of a spoon. Make sure not to allow the mixture to boil.
Step 5: Take the pan off the heat once the mixture has thickened and whisk in the butter, vanilla extract, and salt.
Step 6: Through a sieve or fine-mesh strainer into a colander, pour the pudding. This will remove any lumps and make the mixture silky smooth.
Step 7: Directly on top, place a piece of plastic wrap. This will prevent skin from forming. Place in the fridge for 1 hour or so until chilled. Once chilled, stir the mixture well.
Step 8: To assemble: Line the bottom of a 9-inch square pan or large bowl, trifle dish, or even individual dishes with vanilla wafers. On top, place the sliced bananas and top with half of the pudding mixture. Repeat one more time and top the final layer with either whole or crushed wafers.
Step 9: Using plastic wrap, tightly cover the dish and place in the fridge for 4-8 hours until set.
Step 10: Before serving, top with fresh whipped cream. Enjoy!
Notes
You can make this banana pudding about 1 to 2 days in advance and just keep it in the fridge, covered, until ready to serve. When freezing, freeze only the pudding. Thaw the pudding and assemble. To freeze, place the completely cooled homemade pudding in a freezer-safe bag and store it in the freezer for up to 3 months. Before you assemble, thaw the pudding in the fridge overnight.
