Banana Pudding

Indulge in the creamy and comforting flavors of homemade Banana Pudding, a classic dessert that’s perfect for any occasion. Made with layers of vanilla pudding, ripe bananas, and crunchy vanilla wafer cookies, this dessert is sure to satisfy your sweet tooth.

Why Try This Recipe:

This recipe offers a homemade twist on the beloved classic banana pudding, with a rich and creamy pudding base and layers of fresh bananas and cookies. With its simple ingredients and step-by-step instructions, you can create a delicious dessert that’s sure to impress.

Ingredients Summary:

For the Pudding:

• 3 cups (710ml) half and half
• 1 vanilla bean or 2 tsp vanilla extract
• 1/8 tsp nutmeg, preferably freshly grated
• 3/4 cups (150g) granulated sugar
• 1/4 cup (32g) cornstarch
• 1/4 tsp salt
• 5 large egg yolks
• 1 Tbsp butter (unsalted or salted)
• 1 (11 oz) pkg vanilla wafer cookies
• 4 medium bananas
• 2 tsp fresh lemon juice

For the Whipped Topping:

• 1 cup heavy cream
• 2 Tbsp granulated sugar
• 1/2 tsp vanilla extract

Serving Suggestions:

Serve this delectable Banana Pudding chilled, straight from the refrigerator. It’s the perfect dessert for potlucks, picnics, or family gatherings. Enjoy it on its own or with a dollop of whipped cream on top for an extra indulgent treat.

Storage Info:

Any leftover banana pudding can be stored in the refrigerator in an airtight container for up to 3 days. Be sure to cover it tightly with plastic wrap or a lid to prevent it from absorbing any odors from the fridge.

Techniques or Tips:

• When making the pudding, be sure to whisk constantly to prevent lumps from forming and to ensure a smooth texture.
• Layer the cookies and bananas evenly in the dish to create a balanced dessert with each bite.
• To prevent the bananas from browning, brush them lightly with lemon juice before layering them in the pudding.

Variation:

Feel free to customize this recipe by adding your favorite toppings or mix-ins. Try layering the pudding with chocolate chips, crushed nuts, or caramel sauce for a delicious twist on the classic dessert.

FAQs About Banana Pudding:

Q: Can I use store-bought pudding instead of making it from scratch? A: While homemade pudding is preferred for its rich flavor and creamy texture, you can use store-bought pudding mix as a shortcut if desired. Simply prepare the pudding according to the package instructions and proceed with layering the dessert as directed.

Q: Can I make this dessert ahead of time? A: Yes, you can assemble the banana pudding ahead of time and store it in the refrigerator until ready to serve. However, it’s best to wait until just before serving to add the whipped topping and any garnishes to ensure they stay fresh and crisp.

Banana Pudding

"Savor homemade Banana Pudding with layers of creamy vanilla pudding, ripe bananas, and vanilla wafer cookies, topped with whipped cream. A classic dessert to delight your taste buds!"

Print Recipe Pin Recipe

Equipment

• Large saucepan
• Mixing bowls and whisk
• Baking Dish

Ingredients

  

Pudding:

• - 3 cups 710ml half and half
• - 1 vanilla bean or 2 tsp vanilla extract
• - 1/8 tsp nutmeg preferably freshly grated
• - 3/4 cups 150g granulated sugar
• - 1/4 cup 32g cornstarch
• - 1/4 tsp salt
• - 5 large egg yolks
• - 1 Tbsp butter unsalted or salted
• - 1 11 oz pkg vanilla wafer cookies
• - 4 medium bananas just yellow and ripe, not green or spotty
• - 2 tsp fresh lemon juice

Whipped topping:

• - 1 cup heavy cream
• - 2 Tbsp granulated sugar
• - 1/2 tsp vanilla extract

Instructions

 

• Pour half and half into a large saucepan. Add seeds of vanilla bean and the vanilla bean pod, and nutmeg to the half and half. Heat over medium heat until it is just simmering.
• Meanwhile, whisk together 3/4 cup sugar, the cornstarch, salt, and egg yolks until slightly pale and fluffy, about 1 minute (it will be very thick at first, keep whisking).
• Once half and half is simmering, slowly pour 1 cup hot half and half into the sugar-egg yolk mixture while whisking. Then pour that sugar-egg yolk mixture into the saucepan while whisking vigorously.
• Cook and whisk vigorously (while scraping down the bottom edges as you whisk), until thickened and large bubbles appear. Then cook and whisk for 30 seconds longer.
• Immediately pour and scrape mixture into a heatproof bowl. Add butter and stir mixture well. If using vanilla extract instead of a vanilla bean, add 2 tsp at this point and stir in. Cover with plastic wrap clinging it over the top of the pudding to prevent skin from forming and chill for 2 hours or until cooled.
• Align 30 vanilla wafer cookies into the bottom of an 8 by 8 by 2-inch baking dish, slightly overlapping them.
• Remove vanilla bean from pudding and dollop half of the pudding over the cookies in spoonfuls then spread evenly. Slice 2 of the bananas into 1/4-inch thick slices and align evenly over pudding layer, brushing the top of bananas lightly with lemon juice.
• Align 30 more vanilla wafer cookies over banana layer, followed by spreading over the remaining 1/2 of the pudding. Cover and chill for at least 2 hours.
• In a mixing bowl using an electric hand mixer, whip together the heavy cream, 2 Tbsp granulated sugar, and 1/2 tsp vanilla on medium speed until it thickens then increase to high speed and whip until very stiff peaks form.
• Cut the remaining 2 bananas into 1/4-inch slices. Spread slices evenly over the pudding layer then brush with lemon juice.
• Spread whipped topping evenly over bananas. If desired, garnish the top with some of the remaining cookies, slightly crushed, and some banana slices, adding them just before serving so they don't brown.
• Enjoy your delicious homemade banana pudding!

Notes

"This Banana Pudding recipe features layers of creamy pudding, fresh bananas, and vanilla wafers, topped with whipped cream for a delightful dessert. Ensure to chill before serving for the best taste and texture."