Banana Pudding from Scratch
This Banana Pudding from Scratch is creamy, dreamy, and packed with fresh bananas and crunchy vanilla wafers. A classic dessert everyone will love!
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowls
- Spatula
- Measuring cups and spoons
- Serving Dish
Ingredients
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons salt
- 2 cups whole milk
- 2 large egg yolks
- 1 teaspoon vanilla extract pure
- 1 cup heavy whipping cream
- 2 large bananas sliced
- lemon juice for dipping bananas
- 24-36 vanilla wafers classic crunchy element
Instructions
Step 1: Prepare the Ingredients
- Gather all your ingredients on the countertop. Slice the bananas and toss them in a little lemon juice to prevent browning. Set them aside.
Step 2: Make the Custard
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Slowly whisk in the whole milk, making sure there are no lumps.
Step 3: Heat the Mixture
- Place the saucepan over medium heat. Continuously stir the mixture until it starts to thicken and bubble, about 5-7 minutes.
Step 4: Incorporate Egg Yolks
- In a separate bowl, lightly beat the egg yolks. Once the milk mixture is hot, take a ladle of the hot mixture and slowly whisk it into the egg yolks to temper them. This prevents the yolks from scrambling.
Step 5: Combine and Thicken
- Pour the egg yolk mixture back into the saucepan with the remaining custard. Stir continuously for another 2-3 minutes until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.
Step 6: Cool the Custard
- Transfer the custard to a mixing bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled.
Step 7: Whip the Cream
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chilled custard, being careful not to deflate the mixture.
Step 8: Assemble the Banana Pudding
- In your serving dish, start with a layer of vanilla wafers, followed by a layer of sliced bananas. Spoon a layer of the custard mixture over the bananas, and repeat the layers until you reach the top, finishing with custard.
Step 9: Garnish and Chill
- Top your Banana Pudding with any remaining whipped cream and perhaps a few more vanilla wafers for decoration. Cover and refrigerate for at least 2 hours before serving to let the flavors meld.
Notes
- Use lemon juice to keep banana slices fresh and prevent browning.
- Don’t skip tempering the egg yolks to avoid scrambled custard.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a lighter pudding, substitute low-fat milk and coconut cream.
- Assemble just before serving to keep wafers crunchy and bananas fresh.