Banana Pudding is one of those desserts that you can’t stop eating! It’s very dangerous for my silhouette!
It’s very fulfilling; the delicious rich cream combined with the bananas makes it very fresh and light and because it’s kept in the fridge, it feels even fresher. The presentation is also very pretty, which makes it a perfect dessert for a party. It will taste better if prepared the day before.
Another good thing about this recipe is that the banana is not overpowering at all! It’s the perfect balance between the vanilla and the banana flavor.
I can say without a doubt that this is one of the best desserts that I have ever made; everyone in my house loved it! Check the recipe below.
WHAT DO I NEED TO MAKE BANANA PUDDING
To make Banana Pudding you will need cornstarch, sugar, and salt to mix for the base of the vanilla cream. You will also need eggs, whole milk, vanilla bean paste, or vanilla extract.
To add later, you need cold heavy cream and a bit of sweetened condensed milk to be whisked with the heavy cream.
To go between the layers and as decoration, you will need Mini Nilla wafers and some ripe bananas.
That all! Not much, isn’t it?
HOW DO YOU MAKE BANANA PUDDING FROM SCRATCH?
To start making Banana Pudding you have to:
First, stir together the cornstarch, 2 tablespoons sugar, and salt in a small bowl. Then, in a medium bowl, whisk together the eggs until smooth and pale, about 3 – 4 minutes. Gradually whisk in the cornstarch mixture.
In a medium saucepan, add milk and 6 tablespoons of sugar. Bring to a simmer over medium-high heat, stirring occasionally to melt the sugar but do not bring let it boil. Slowly pour the hot milk into the eggs while whisking constantly. Return everything back to the saucepan and add vanilla bean paste (If using extract, do not any yet.).
Cook over medium-high heat until the mixture is thickened and it starts to bubble, whisking continuously for about 6 – 7 minutes. Remove from heat (add vanilla extract now if using).
Now you have to let the pudding cool down; you can either do it in an ice bath (10 minutes) or cool in the fridge (3 hours). If using the bath method, make sure water doesn’t get into the pudding. Once the pudding is cooled, choose the desired container that is large enough to hold about 11 cups of pudding. In a large mixing bowl with an electric mixer fitted with a whisk attachment, add heavy cream and condensed milk. Whisk until soft peaks form.
Transfer the pudding to a large mixing bowl, add about half cup whipped cream, and whisk together. Add the rest of the whipped cream and gently fold into the pudding and then transfer to the fridge to keep cold.
In the meantime, crumble ¾ cup of Nilla wafers in a Ziploc bag with a rolling pin or skillet. Set aside. Cut the banana into a little less than a ¼-inch slice. Set aside.
To assemble, add a very thin layer of pudding in the desired container.
Add a layer of non-crumble wafers. Sprinkle with half of the crumbled wafers. Add enough pudding just to cover. Then, a layer of banana slices. Add enough pudding just to cover.
Do another wafer layer and then a banana layer.
Finally, add all the pudding and smooth out the top and decorate with more wafers. Cover with plastic wrap and chill in the fridge for at least 4 hours before serving.
When ready to serve, scoop the pudding-like ice cream into a small bowl. Top with extra wafers and serve immediately.
HOW LONG CAN YOU KEEP BANANA PUDDING?
The best is to consume Banana Pudding within 24 hrs but it can last up to 3 days in the fridge. Also, if you want to freeze it, it can last up to 2 months in a sealed container.
DOES BANANA PUDDING NEED TO BE REFRIGERATED?
Yes, it does. Banana Pudding needs to be in the fridge during preparation and after is ready, for two reasons:
Due to the nature of the ingredients, especially the heavy cream, it must be kept covered in the fridge otherwise the cream will go off and you might feel the effects after consuming it.
To better assemble it and to keep the lightness of the cream, it is better to keep it refrigerated.
Southern Banana Pudding
Ingredients
- 2 tablespoons plus 2 teaspoons cornstarch
- 8 tablespoons sugar (divided)
- Pinch of salt
- 2 large eggs
- 2 cups whole milk
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 cups cold heavy cream
- 1 tablespoon sweetened condensed milk
- 4 cups Nilla wafers (I used mini ones)
- 4 large ripe bananas
Instructions
- In a small bowl, stir together the cornstarch, 2 tablespoons sugar, and salt.
- In a medium bowl, whisk together the eggs until smooth and pale, about 3 – 4 minutes. Gradually whisk in the cornstarch mixture.
- In a medium saucepan, add milk and 6 tablespoons of sugar. Bring just to a simmer over medium-high heat, stirring occasionally to melt the sugar. Do not bring to a boil.
- Slowly pour the hot milk into the eggs while whisking constantly. Return everything back to the saucepan and add vanilla bean paste (If using extract, do not any yet.). Cook over medium-high heat until the mixture is thickened and it starts to bubble, whisking continuously for about 6 – 7 minutes. Remove from heat (add vanilla extract now if using).
- To cool the pudding, you can either do it in an ice bath (10 minutes) or cool in the fridge (3 hours). To prepare an ice bath, in a large sturdy bowl, fill half full with ice cubes. Then fill half full with cold water. Place the hot saucepan along with the pudding inside the iced bowl. Make sure water doesn’t get into the pudding. If needed, remove some water or add more ice. Stir the pudding occasionally to cool. If you are cooling the pudding in the fridge, transfer the pudding to a medium heatproof bowl. Cover with plastic wrap by pressing down to the surface of the pudding. Chill in the fridge for 3 hours or until cold.
- Once the pudding is cooled, choose the desired container that is large enough to hold about 11 cups of pudding. (I used a 7×10 baking dish.)
- In a large mixing bowl with an electric mixer fitted with a whisk attachment, add heavy cream and condensed milk. Whisk until soft peaks form.
- Transfer the pudding to a large mixing bowl, add about ½ cup whipped cream and whisk together. Add the rest of the whipped cream and gently fold into the pudding. Once combined, transfer to the fridge to keep cold.
- In the meantime, crumble ¾ cup of Nilla wafers in a Ziploc bag with a rolling pin or skillet. Set aside.
- Cut the banana into a little less than a ¼-inch slice. Set aside.
- To assemble, add a very thin layer of pudding in the desired container. Add a layer of non-crumble wafers. Sprinkle with half of the crumbled wafers. Add enough pudding just to cover. Add a layer of banana slices. Add enough pudding just to cover. Do another wafer layer and then a banana layer. Finally, add all the pudding and smooth out the top. Decorate with more wafers. Cover with plastic wrap and chill in the fridge for at least 4 hours before serving. The pudding tastes the best after 6 hours of chilling and until 24 hours.
- When ready to serve, scoop the pudding-like ice cream into a small bowl. Top with extra wafers and serve immediately.
