Homemade Banana Pudding
Made with from-scratch vanilla pudding, freshly whipped cream, sweet bananas, and vanilla wafers, this Banana Pudding recipe is rich, creamy, and surprisingly easy to make.
Servings: 12
Ingredients
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon table salt
- 2 cups whole milk
- 2 large egg yolks
- 1½ teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 large bananas for slicing firm, yet ripe
- 2-3 tablespoons lemon juice for dipping bananas
- 24-36 vanilla wafers
Instructions
- In a medium saucepan whisk together ⅔ cup granulated sugar, 3 tablespoons cornstarch, ¼ teaspoon table salt. VERY slowly drizzle in 2 cups whole milk, whisking to combine. Add 2 large egg yolks and whisk again until everything is combined.
- Place the saucepan over medium-low heat, and cook, whisking constantly, until bubbles form on the edges of the saucepan and the mixture begins to thicken. This will take about 6-8 minutes. Once bubbling, continue to cook and whisk for 1-2 minutes, or until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in 1½ teaspoon vanilla extract.
- Place a fine-mesh strainer over a large mixing bowl and pour the warm pudding through the strainer, using a spatula to gently push the mixture through the mesh if needed. Discard any solids.
- Place a piece of plastic wrap over right on top of the pudding (this prevents a skin from forming) and refrigerate for 30 minutes, or until fully chilled.
- After the pudding has chilled, pour 1 cup heavy whipping cream into a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment. Using a handheld mixer or stand mixer, beat the cream on medium-high speed until soft peaks form. When you lift the beaters or whisk, the cream should form soft mounds that gently fold over.
- Add a scoop of the whipped cream to the chilled pudding, then using a rubber spatula, gently fold the pudding up and over the whipped cream to gently combine. Add the remaining whipped cream and repeat the process, until the fully incorporated.
- Slice the bananas into ½-inch thick slices and gently dip them into the lemon juice to lightly coat.
- In a 2-quart trifle dish, layer in ⅓ of the pudding mixture. Top with half the vanilla wafers, to just cover the pudding. Top with ½ the sliced bananas. Repeat the layers, ending with the final third of the vanilla pudding. Alternatively, layer the ingredients in individual serving dishes.
- Chill for at least 4 hours, but overnight is recommended. Serve within 2 days of preparing for best results.
Video
Notes
Milk: Feel free to use skim or 2% milk for the vanilla pudding, but whole milk will produce the richest creamiest results.
Straining the Pudding: Do not be tempted to skip straining the pudding mixture, this will keep the final results creamy and smooth.
Cornstarch: To thicken the pudding, a bit of cornstarch is needed. If you happen to have a corn allergy, substitute the cornstarch with equal amounts of arrowroot powder or tapioca starch.
Storage: Leftover banana pudding should be stored in an airtight container, or well-covered with plastic wrap in the refrigerator. It is best enjoyed within 48 hours. After 2 days, the whipped cream begins to wilt and the bananas turn to mush.
Nutrition
Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 124mg | Potassium: 152mg | Fiber: 1g | Sugar: 19g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
