Banana pudding is one of my favorite desserts. Ever since Magnolia Bakery opened in LA, I stop by occasionally and pick up a container full. Like their pudding, our Banana Pudding recipe also has chunks of banana in it, but instead of also folding in nilla wafers (which is good, and one way to do it) we crumble ours to use as a base for the pudding and a topper. I also like to use the leftover nilla wafers as a vehicle for consuming the pudding (like a chip and dip). Either way, I love this recipe, and pudding from scratch is crazy easy to make.
Hungry for more?
- 2 cups whole milk
- ⅔ cup sugar
- 2 ½ tablespoons cornstarch
- ¼ teaspoon salt
- 2 large egg yolks, beaten
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract or caviar from ½ vanilla bean
- 2 large bananas, peeled and chopped (reserving a few slices to garnish the top)
- 30 Nilla wafers, crushed
- ½ cup shredded coconut, optional
- edible flowers, optional
- Place milk, sugar, cornstarch, and salt into a saucepan and place over medium heat.
- Whisk mixture until smooth and bring to a simmer.
- Cook mixture, while constantly stirring, until thick enough to coat the back of a wooden spoon and thick enough to sit on itself for a second.
- Lower heat to medium low and whisk 1 cup of the hot milk mixture into the yolks in a slow and steady drizzle, making sure not to scrabble the yolks.
- Pour tempered yolk mixture back into the pot and whisk together.
- Cook the mixture for 2 to 3 more minutes, while stirring, before remove from the heat and stirring in the butter and vanilla. Stir until smooth.
- Pour the pudding into a large bowl and place into an ice bath, stirring occasionally, until room temperature, about 30 minutes.
- Cover and refrigerate for at least 6 hours.
- Remove from the refrigerator and fold in bananas.
- To serve: Scoop half the Nilla crumbs into the bottom of individual cups and top with about ⅔ cup of pudding. Finish each pudding with a slice of banana and generous sprinkle of crumbs, coconut, and edible flowers. Serve.