Description
This classic Homemade Banana Pudding recipe features a creamy, luscious vanilla custard layered with ripe bananas and crunchy Nilla wafers. Chilled to perfection, this comforting dessert is topped with fresh whipped cream for an irresistible finish. Perfect for gatherings or a sweet treat anytime!
Ingredients
Scale
Pudding
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 egg, at room temperature
- 2 egg yolks, at room temperature
- 3/4 cup granulated sugar
- 4 1/2 tablespoons cornstarch
- 4 tablespoons butter, chopped
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
Assembly
- 1 box Nilla wafers
- 4 large bananas, sliced (use ripe, but not overly ripe bananas)
- Fresh whipped cream, for topping (optional)
Instructions
- Make Pudding: In a medium saucepan over medium heat, combine the whole milk and heavy cream. Bring to a simmer while stirring frequently to prevent scorching.
- Whisk Eggs Mixture: In a separate medium bowl, whisk together the egg, egg yolks, granulated sugar, and cornstarch until smooth and well blended.
- Temper Eggs: Gradually add a few spoonfuls of the hot milk mixture to the egg mixture, whisking constantly to gently raise the temperature without scrambling the eggs. Repeat with another few spoonfuls until combined.
- Cook Pudding: Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for 5 to 8 minutes until the pudding thickens and coats the back of a spoon. Avoid boiling to prevent curdling.
- Finish Pudding: Remove the pan from heat and stir in the chopped butter, vanilla extract, and salt until fully incorporated.
- Strain Pudding: Pour the pudding through a fine mesh strainer or sieve into a clean container to remove any lumps, ensuring a silky smooth texture.
- Chill Pudding: Cover the pudding surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour or until thoroughly chilled, then stir gently before assembling.
- Assemble Layers: In a 9-inch square pan, trifle dish, large bowl, or individual serving dishes, arrange a layer of Nilla wafers at the bottom, followed by a layer of sliced bananas. Spread half of the chilled pudding over the bananas. Repeat the layers and finish with a layer of whole or crushed wafers on top.
- Refrigerate Assembled Pudding: Cover the entire dessert tightly with plastic wrap and refrigerate for 4 to 8 hours to allow flavors to meld and wafers to soften.
- Serve: Just before serving, optionally top with fresh whipped cream for added richness and garnish.
Notes
- Use ripe bananas but avoid overly ripe to prevent them from browning and becoming mushy in the layers.
- Tempering the eggs is essential to avoid curdling the pudding mixture.
- Placing plastic wrap directly on the pudding while chilling prevents the formation of an unappetizing skin.
- For a firmer pudding, chill longer before assembling.
- Leftover banana pudding keeps well covered in the refrigerator for up to 2 days.
