Description
This homemade banana pudding recipe features a creamy, rich custard made from scratch, layered with ripe bananas and classic vanilla wafers. Chilled to perfection and optionally topped with fresh whipped cream, it delivers a nostalgic, velvety dessert perfect for any occasion.
Ingredients
Scale
For the 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
For Assembly
- 1 box Nilla wafers
- 4 large bananas, sliced (ripe but not overly ripe)
- Fresh whipped cream (optional, for topping)
Instructions
- Make the Pudding: In a medium saucepan over medium heat, combine whole milk and heavy cream. Bring to a gentle simmer while stirring frequently to prevent scorching.
- Prepare the Egg Mixture: In a medium bowl, whisk together the egg, egg yolks, granulated sugar, and cornstarch until smooth and well combined.
- Temper the Eggs: Slowly spoon a few spoonfuls of the hot milk mixture into the egg mixture, whisking constantly to raise the temperature without cooking the eggs. Repeat once more.
- Cook the Pudding: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly and making sure it does not boil, for 5 to 8 minutes until the custard thickens and coats the back of a spoon.
- Finish the Pudding: Remove the saucepan from heat. Stir in the chopped butter, vanilla extract, and salt until fully incorporated.
- Strain the Pudding: Pour the pudding through a fine mesh sieve or strainer into a clean container to remove any lumps and achieve a silky texture.
- Chill the Pudding: Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least an hour until fully chilled, then stir gently.
- Assemble the Layers: In a 9-inch square pan, trifle dish, or individual serving dishes, layer vanilla wafers on the bottom.
- Add Bananas and Pudding: Top the wafers with a layer of sliced bananas followed by half of the chilled pudding. Repeat with another layer of wafers, bananas, and the remaining pudding. Finish with a final layer of whole or crushed wafers.
- Refrigerate the Assembled Pudding: Cover the bowl or dish tightly with plastic wrap and refrigerate for 4 to 8 hours to allow flavors to meld and wafers to soften.
- Serve: Before serving, optionally top with fresh whipped cream for an extra creamy finish.
Notes
- Use ripe bananas for sweetness, but avoid overly ripe to prevent mushiness in the pudding.
- Tempering the eggs is crucial to prevent scrambling and achieve a smooth custard.
- Covering the pudding surface with plastic wrap while chilling prevents a skin from forming.
- For a dairy-free variation, substitute milk and cream with plant-based alternatives and butter with a vegan margarine, though texture may vary.
- Banana pudding tastes best after resting overnight, as the wafers soften and flavors blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: banana pudding, homemade banana pudding, classic dessert, vanilla wafer pudding, custard dessert, creamy banana dessert
