We love this Banana Pudding recipe thats made from scratch! The only recipe you'll ever need for simple, classic, silky smooth, sweet, and creamy Banana Pudding. Absolutely delicious, and a great recipe that everyone loves. It's one of our all time favorite desserts!
- 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, chopped and divided
- 2.5 ounces broken up mini Nilla wafers
Place milk, sugar, cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer.
Remove 1 cup hot milk from the pot and whisk into the yolks( in a mixing bowl) in a very slow and steady drizzle, making sure not to scrabble the yolks.
Lower heat to medium and pour tempered yolk mixture back into the pot and whisk together.
Cook the mixture for 2 to 3 more minutes, while stirring, before removing from the heat and stirring in the butter and vanilla. Stir until smooth.
Place pot directly into an ice bath, stirring occasionally, until room temperature, about 30 minutes.
Cover and refrigerate for at least 5 hours or until pudding has chilled through completely.
Remove from the refrigerator and fold in 1 1/2 bananas.
To serve: Scoop some of the cookie crumbs into the bottom of individual cups and top each with a small scoop of chopped bananas. Top each mixture with about 1/2 cup of pudding. Repeat cookie crumb, banana and pudding layer. Finish each pudding with a sprinkle of bananas and cookie crumbs. Serve
- Banana pudding will keep in the refrigerator, in an airtight container for up to 5 days. We recommend waiting until the day of serving to fold in the bananas into the pudding and to layer the pudding with more bananas and cookie crumbs.
- Bananas can be tossed in a small amount of lemon juice to help prevent them from browning.
- Consistently stir mixture while heating/thickening to prevent pudding from burning and to prevent eggs from scrambling. If eggs scramble a little, just strain pudding through a fine mesh sieve before stirring in butter and vanilla.
- For an even more decadent treat, add layers of sweetened whipped cream between the layers of pudding!
Serving: 1servingCalories: 423kcalCarbohydrates: 73gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 112mgSodium: 275mgPotassium: 429mgFiber: 2gSugar: 54gVitamin A: 451IUVitamin C: 6mgCalcium: 152mgIron: 1mg