This banana pudding features layers of sliced banana, homemade pudding, vanilla wafer cookies, and whipped cream. Perfect for potlucks and family gatherings!
Servings 12 servings
- ¾ cup (150 grams) granulated sugar
- ¼ cup (32 grams) cornstarch
- 2 ½ cups (600 ml) whole milk
- ½ cup (120 ml) heavy whipping cream
- 4 large egg yolks
- 2 tablespoons (30 grams, or ¼ stick) unsalted butter (sliced into two pieces)
- 2 teaspoons pure vanilla extract
- 50 vanilla wafers
- 4 medium ripe bananas (sliced into ¼-inch thick slices)
For the whipped cream topping:
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
To make the pudding:
In a large saucepan, whisk the sugar and cornstarch together until well combined. Set aside.
In a separate large mixing bowl, whisk together the milk, heavy whipping cream, and egg yolks until fully combined. Slowly pour the wet ingredients into the saucepan with the sugar and cornstarch mixture and whisk until fully combined.
Place the saucepan over medium heat and bring to a boil, stirring/whisking continuously (I recommend using a rubber spatula to scrape around the bottom and sides of the pan a few times). Allow to boil for one minute; the mixture should be pretty thick at this point. Remove from the heat and stir in the butter, one tablespoon at a time, then stir in the vanilla extract.
Strain the mixture through a fine-mesh strainer into a heat-proof bowl.
Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and refrigerate for one hour.
To assemble the banana pudding:
Remove the pudding from the refrigerator and whisk until smooth. Set aside.
Place half of vanilla wafers (about 25) in an even layer on the bottom of an 8-inch square (or 2 quart) baking pan. Place half of the banana slices on top of the vanilla wafers in one even layer. Scoop half of the pudding on top and spread it out into one even layer.
Repeat layers using the remaining vanilla wafers, banana slices, and pudding.
Cover the banana pudding, placing the plastic wrap directing on the surface of the pudding and refrigerate for 3 to 4 hours.
To make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form.
Spread a layer of the whipped cream in an even layer on top of the banana pudding. Top with additional banana slices and crushed vanilla wafers before serving, if desired.
Storage Instructions: Banana pudding is best served within 24 hours, but can be covered tightly and stored in the refrigerator for up to 2 days.
Bananas: Make sure to use bananas that are just ripe, overripe bananas don't work very well in this recipe.
Vanilla Wafers: I like to use Nilla wafers for this recipe, but something similar should work just fine. If using another kind of cookie, you may need more or less depending on the size of them.