Homemade Banana Pudding
Homemade Banana Pudding
Ingredients
For the Pudding
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 6 egg yolks
- 2 1/2 cups milk
- 1 cup heavy cream
- 2 teaspoons vanilla bean paste
- 2 tablespoons sweetened condensed milk
- 2 tablespoons butter, high-quality
For the Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste, or vanilla extract
For Assembly
- 1 box Nilla wafers
- 3 bananas, sliced
Instructions
- 1
In a medium-sized pot, combine the granulated sugar, salt, and cornstarch. Whisk these dry ingredients together thoroughly.
⏱️ 2 min
- 2
Separate 6 egg yolks into a separate bowl (reserve the whites for another use). In a liquid measuring cup, whisk the egg yolks with 2 1/2 cups of milk and 1 cup of heavy cream until well combined.
⏱️ 5 min
- 3
Add a small amount (about 1/2 cup) of the egg and dairy mixture to the dry ingredients in the pot and whisk vigorously to create a smooth slurry. This prevents lumps.
⏱️ 2 min
- 4
Pour the remaining egg and dairy mixture into the pot with the slurry. Place the pot over medium heat and bring the mixture to a boil, continuously whisking. Continue whisking until the pudding thickens to a nice, thick consistency, about 8-10 minutes.
⏱️ 10 min
- 5
Remove the pot from the heat. Stir in the vanilla bean paste and sweetened condensed milk. Finally, add the butter, stirring until it is fully incorporated and the pudding has a silky texture.
⏱️ 3 min
- 6
Allow the pudding to cool completely at room temperature. This can take 1-2 hours. Stir occasionally to prevent a skin from forming.
⏱️ 120 min
- 7
While the pudding cools, prepare the whipped cream. In a large bowl, combine 2 cups of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla bean paste (or vanilla extract).
⏱️ 2 min
- 8
Using an electric mixer, whisk the cream mixture on high speed until stiff peaks form. Be careful not to over-whip.
⏱️ 3 min
- 9
Once the pudding has cooled completely, gently fold about half of the prepared whipped cream into the pudding mixture directly in the pot until just combined. Do not overmix.
⏱️ 3 min
- 10
Begin assembling the banana pudding in a large trifle dish or serving bowl. Start with a thick layer of Nilla wafers on the bottom.
⏱️ 2 min
- 11
Spoon a generous layer of the pudding and whipped cream mixture over the Nilla wafers.
⏱️ 1 min
- 12
Add a layer of sliced bananas over the pudding mixture.
⏱️ 1 min
- 13
Repeat the layers (Nilla wafers, pudding mixture, sliced bananas) until the dish is full, using all the pudding mixture.
⏱️ 5 min
- 14
Top the final layer of pudding with the remaining whipped cream. Garnish the top with some crushed Nilla wafers for decoration.
⏱️ 2 min
- 15
Refrigerate the assembled banana pudding overnight (at least 8 hours). This allows the Nilla wafers to soften and the flavors to meld, resulting in a richer taste and texture.
⏱️ 480 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Banana Pudding
Ingredients
For the Pudding
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 6 egg yolks
- 2 1/2 cups milk
- 1 cup heavy cream
- 2 teaspoons vanilla bean paste
- 2 tablespoons sweetened condensed milk
- 2 tablespoons butter, high-quality
For the Whipped Cream
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste, or vanilla extract
For Assembly
- 1 box Nilla wafers
- 3 bananas, sliced
Instructions
- 1
In a medium-sized pot, combine the granulated sugar, salt, and cornstarch. Whisk these dry ingredients together thoroughly.
⏱️ 2 min - 2
Separate 6 egg yolks into a separate bowl (reserve the whites for another use). In a liquid measuring cup, whisk the egg yolks with 2 1/2 cups of milk and 1 cup of heavy cream until well combined.
⏱️ 5 min - 3
Add a small amount (about 1/2 cup) of the egg and dairy mixture to the dry ingredients in the pot and whisk vigorously to create a smooth slurry. This prevents lumps.
⏱️ 2 min - 4
Pour the remaining egg and dairy mixture into the pot with the slurry. Place the pot over medium heat and bring the mixture to a boil, continuously whisking. Continue whisking until the pudding thickens to a nice, thick consistency, about 8-10 minutes.
⏱️ 10 min - 5
Remove the pot from the heat. Stir in the vanilla bean paste and sweetened condensed milk. Finally, add the butter, stirring until it is fully incorporated and the pudding has a silky texture.
⏱️ 3 min - 6
Allow the pudding to cool completely at room temperature. This can take 1-2 hours. Stir occasionally to prevent a skin from forming.
⏱️ 120 min - 7
While the pudding cools, prepare the whipped cream. In a large bowl, combine 2 cups of heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla bean paste (or vanilla extract).
⏱️ 2 min - 8
Using an electric mixer, whisk the cream mixture on high speed until stiff peaks form. Be careful not to over-whip.
⏱️ 3 min - 9
Once the pudding has cooled completely, gently fold about half of the prepared whipped cream into the pudding mixture directly in the pot until just combined. Do not overmix.
⏱️ 3 min - 10
Begin assembling the banana pudding in a large trifle dish or serving bowl. Start with a thick layer of Nilla wafers on the bottom.
⏱️ 2 min - 11
Spoon a generous layer of the pudding and whipped cream mixture over the Nilla wafers.
⏱️ 1 min - 12
Add a layer of sliced bananas over the pudding mixture.
⏱️ 1 min - 13
Repeat the layers (Nilla wafers, pudding mixture, sliced bananas) until the dish is full, using all the pudding mixture.
⏱️ 5 min - 14
Top the final layer of pudding with the remaining whipped cream. Garnish the top with some crushed Nilla wafers for decoration.
⏱️ 2 min - 15
Refrigerate the assembled banana pudding overnight (at least 8 hours). This allows the Nilla wafers to soften and the flavors to meld, resulting in a richer taste and texture.
⏱️ 480 min