Description
This Homemade Banana Pudding recipe offers a creamy, luscious dessert made with a rich custard pudding, layers of ripe bananas, and classic vanilla wafers. Perfect for a comforting treat, it combines smooth pudding cooked on the stovetop with fresh whipped cream and simple, nostalgic flavors.
Ingredients
Scale
Pudding Ingredients
- 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 Ingredients
- 1 box Nilla wafers
- 4 large bananas, sliced (use ripe but not overly ripe)
- Fresh whipped cream, for topping (optional)
Instructions
- Make Pudding: In a medium saucepan over medium heat, combine the whole milk and heavy cream, bringing the mixture to a gentle simmer while stirring frequently to prevent scorching.
- Prepare Egg Mixture: Whisk together the whole egg, egg yolks, granulated sugar, and cornstarch in a separate medium bowl until fully blended and smooth.
- Temper Eggs: Slowly spoon a small amount of the hot milk mixture into the egg mixture, whisking continuously to raise the temperature of the eggs without curdling; repeat this step with a few more spoonfuls.
- Cook Pudding: Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium-low heat for 5 to 8 minutes, stirring constantly until the pudding thickens and coats the back of a spoon. Do not allow it to boil.
- Finish Pudding: Remove the saucepan from heat and stir in the butter, vanilla extract, and salt until fully incorporated.
- Strain and Chill: Pour the pudding through a fine mesh sieve into a large container to remove lumps, then cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least one hour until thoroughly chilled, stirring once chilled.
- Assemble Layers: In a 9-inch square pan, trifle dish, or serving bowls, layer vanilla wafers on the bottom, then add a layer of sliced bananas, followed by half of the chilled pudding. Repeat the layers and finish with a final layer of whole or crushed vanilla wafers on top.
- Refrigerate Assembled Dessert: Cover the assembled banana pudding tightly with plastic wrap and refrigerate for 4 to 8 hours to allow flavors to meld and wafers to soften.
- Serve: Optionally top with fresh whipped cream just before serving for an added creamy finish.
Notes
- Use ripe bananas that are firm to avoid mushy layers in the pudding.
- Tempering the eggs is crucial to prevent scrambling in the custard.
- Press plastic wrap directly onto the surface of the pudding to avoid skin formation while chilling.
- For best texture, let the assembled dessert chill for at least 4 hours–overnight is ideal.
- Fresh whipped cream topping is optional but adds a delightful lightness to the rich pudding.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: banana pudding, homemade banana pudding, custard dessert, Nilla wafers, creamy banana dessert
