My Favorite Banana Pudding {From Scratch}

This start-to-finish banana pudding recipe is our favorite! Homemade vanilla pudding is layered with bananas and nilla wafers. Delicious, creamy and perfect!

Banana pudding is the simple name for a classic dessert made of layers of vanilla pudding, sliced ​​bananas, wafer cookies, and topped with whipped cream. This homemade version is fantastic and super easy to make!

Why You’ll Love This Banana Pudding

This is one of Brian’s most loved desserts. Here are all the reasons why you should succeed!

• Despite being “made from scratch,” this dessert is very simple to make at home. Once the pudding is made it comes together quickly and needs to be slightly chilled in the fridge.
• It’s delicious any time of year, but it’s a special dessert in the summer. Bring it to your next BBQ party and prepare to be the most popular person at the party.
• The recipe can easily be doubled or tripled for a crowd!
• It has the perfect ratio of pudding, banana, and cookie (the recipe also includes notes on how to change the ratios if you want!).

bonus: If you have leftover from this dessert, make a banana pudding pie milkshake by adding vanilla ice cream and a scoop of milk to the blender. It’s really amazing.

main ingredients

• Granulated Sugar: This adds sweetness to homemade pudding.
• cornstarch: Whisk cornstarch with sugar and egg yolk to act as a thickener for pudding.
• Egg Yolk: Using only egg yolks adds a richer flavor (yellow color) to your homemade pudding.
• milk: For a creamy, thick pudding, it is best to use 2% milk or whole milk.
• Heavy Cream: This ingredient is used in puddings and sweet whipped cream (to top banana pudding).
• butter: After the pudding is cooked, a small amount of butter is stirred into the pudding to create a shiny, smooth consistency and texture.
• Vanilla Extract: It is used in both puddings and whipped cream.
• banana: Choose bananas that are ripe and firm without brown spots. This recipe calls for 3-4 bananas.
• Wafer Cookies: Nilla wafers use the Nabisco brand. This recipe calls for about half of an 11-ounce box (about 35 cookies total).

How to Assemble Banana Pudding

1. Spread about 1 cup of pudding into the bottom of an 8X8 inch baking dish.
2. Cover with a layer of thinly sliced ​​bananas.
3. Most add wafer cookies on top in a single layer.
4. Cover with pudding and another layer of bananas.
5. Spread remaining pudding on top.
6. Sprinkle cookie crumbs on top.

Alternative options: Assemble the banana pudding as described above and dollop individual portions with sweet whipped cream. However, the assembly method may be slightly different if you spread whipped cream on top of the last pudding layer and then sprinkle cookie crumbs on top.

Additional Notes

This banana pudding dessert is truly a classic. It’s simple. It’s simple. And most of it is crazy and crazy.

Add this to your makeup list soon! This serves to hold the recipe (much simpler than this old trifle style version I have on my site). I hope you love it!

My Favorite Banana Pudding {From Scratch}

produce: 6 Up to 8 servings

Preparation time: 45 minute minute

Cooking time: 10 minute minute

Cooling Time:: 2 hour hour

Total Time: 2 hour hour 55 minute minute

pudding:

• ½ cup (106 g) granulated sugar
• ¼ cup (39 g) cornstarch
• 3 large in size (54 g) egg yolk
• ¼ teaspoon salt
• 2 ½ cup (665 g) 2% or whole milk
• ⅓ cup (81 g) heavy cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Banana + Wafer:

• 3~4 Bananas, cut into 1/4 inch thick slices
• 35~37 Vanilla wafer cookies, such as Nilla Wafers (about half of an 11-ounce box)

Whipped Cream:

• 1 cup (242 g) heavy cream
• 2 tablespoon (15 g) icing sugar
• ¼ teaspoon vanilla extract

cooking modePrevent your screen from going dark

• For pudding, In a medium bowl, whisk together the granulated sugar, cornstarch, egg yolks, and salt until well combined.

• Heat the milk and cream in a medium saucepan until steaming and small bubbles form at the edges.

• Slowly ladle the hot milk mixture into the egg mixture, about 1/2 cup at a time. Stirring constantly. This will temper the egg yolks and prevent them from scrambling.

• Mix all the hot milk with the egg yolks, then pour the mixture back into the pot.

• Place the pot over medium heat and stir constantly until the pudding comes to a boil. Cook until large bubbles form on the surface and the pudding has thickened, 2 to 3 minutes.

• Immediately remove from heat and pour mixture through a fine mesh strainer into a medium bowl. This will help remove any small lumps from the pudding.

• Add the butter and vanilla and stir into the pudding until evenly combined.

• To assemble: Spread 1 cup of pudding in the bottom of an 8X8 inch square or round baking dish.

• Add another layer of sliced ​​bananas.

• Add a layer of wafer cookies (about 25) on top of the bananas.

• Spoon half of the remaining pudding (about 1 1/3 cups) over the wafer cookies.

• Add another layer of sliced ​​bananas.

• optional: You can add another cookie layer here if you want. We are a house divided. My husband likes this layer with extra cookies, but I prefer the creamy pudding without the cookies.

• Spread remaining pudding (about 1 1/3 cups) on top. See note below. About assembling the rest of the dessert.

• Mash 10 to 12 wafer cookies into coarse pieces/crumbs and sprinkle on top of the pudding layer.

• Cover and refrigerate to set for 2 hours (or up to 8 hours – you can refrigerate longer, but the bananas may darken slightly).

• In the case of whipped cream, Whisk the heavy cream, powdered sugar, and vanilla extract together until medium peaks form.

• If desired, serve with a scoop of cold banana pudding topped with a dollop of whipped cream and additional crushed wafer cookies.

Whipped Cream/Assembly: Alternatively, spread the final layer of pudding over the dessert, then cover and refrigerate until the pudding is completely cooled (do not sprinkle on wafer cookie crumbs). Once cooled, spread sweet whipped cream on top of the pudding and top with crushed wafer cookies. (I personally like to top each serving with whipped cream, but either method will work, depending on your preference. Keep in mind that if you spread whipped cream on top of banana pudding and refrigerate it for too long, the whipped cream may get a little cloudy.)
Fan Size: It helps if the 8X8 inch pan you are using has 2 inch sides. All the layers make a pretty complete pan.
Fan variants: You can assemble this dessert in a bowl, small plate, 8- or 9-inch round cake pan, or other dish with a 2-quart capacity..

lecture: dessert

cooking: American

method: No baking

clothing material: 1 clothing material, calorie: 442calorie, carbohydrate: 53g, protein: 6g, province: 24g, Saturated Fat: 13g, Cholesterol: 124mg, sodium: 242mg, fiber: 2g, sugar: 34g

Recipe Source: At Mel’s Kitchen Cafe