Description
This creamy and decadent banana pudding is layered with sweet bananas, vanilla wafers, and a rich homemade pudding. Topped with whipped cream, it’s the ultimate dessert for any occasion.
Ingredients
Units
Scale
For 8-10 servings:
- For the pudding:
- 3 cups (750 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- For the layers:
- 4-5 ripe bananas, sliced
- 1 box (12 oz / 340 g) vanilla wafers
- For the topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the pudding:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking continuously to temper them.
- Pour the tempered yolks back into the saucepan, and cook for another 2-3 minutes, stirring, until the pudding thickens.
- Remove from heat and stir in the butter and vanilla extract. Let the pudding cool slightly.
- Assemble the banana pudding:
- In a large serving dish or trifle bowl, spread a thin layer of pudding at the bottom.
- Add a layer of vanilla wafers, followed by a layer of sliced bananas. Top with a layer of pudding.
- Repeat the layers until all the ingredients are used, finishing with a layer of pudding on top.
- Prepare the whipped topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top and chill:
- Spread the whipped cream over the top layer of pudding. Crush a few vanilla wafers and sprinkle them on top for garnish.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften.
- Serve:
- Serve chilled and enjoy the creamy, banana-filled layers!
Notes
- For extra flavor, add a splash of banana extract to the pudding or whipped cream.
- Use homemade whipped cream for the best results, but store-bought whipped topping can be used as a shortcut.
- Leftovers can be stored in the refrigerator for up to 3 days.