Description
This classic Banana Pudding recipe features layers of creamy vanilla pudding, fresh banana slices, and crispy vanilla wafer cookies. Made on the stovetop and finished with whipped cream, it’s a rich and comforting dessert perfect for any occasion.
Ingredients
Scale
Pudding
- 4 ripe bananas, sliced
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 teaspoons pure vanilla extract
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Assembly
- 1 box (about 11 ounces) vanilla wafer cookies
Instructions
- Prepare pudding base: In a medium saucepan over medium heat, whisk together the milk, granulated sugar, cornstarch, and salt until smooth. Cook, stirring constantly, for 5 to 7 minutes until the mixture thickens and reaches a gentle boil.
- Temper egg yolks: In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the yolks while whisking continuously to prevent curdling. Then, pour the egg yolk mixture back into the saucepan.
- Cook pudding: Continue cooking the mixture for 2 more minutes while stirring until it thickens further. Remove from heat and stir in the vanilla extract. Let the pudding cool slightly.
- Whip cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Combine pudding and whipped cream: Gently fold the whipped cream into the cooled pudding until smooth and well combined.
- Assemble the banana pudding: In a serving dish or individual cups, layer vanilla wafers, banana slices, and pudding. Repeat the layers and finish with pudding on top.
- Chill and serve: Refrigerate the assembled pudding for at least 2 hours before serving to allow flavors to meld and the cookies to soften slightly.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the pudding mixture.
- Substitute sweetened condensed milk for part of the milk for a richer, creamier pudding.
- Store leftover banana pudding covered in the refrigerator for up to 3 days.
