Homemade Banana Pudding
Homemade Banana Pudding thickens a creamy mixture into a smooth dessert that chills beautifully.
About This Recipe
Homemade Banana Pudding should be silky, thick, and smooth enough to spoon cleanly.
Whisk steadily while heating so the base thickens without lumps.
Ingredients
- ✓2 1/2 cups whole milk
- ✓1/2 cup heavy cream
- ✓1 egg (, at room temperature)
- ✓2 egg yolks (, at room temperature)
- ✓¾ cup granulated sugar
- ✓4 1/2 Tablespoons cornstarch
- ✓4 Tablespoons butter (, chopped)
- ✓3 teaspoons vanilla extract
- ✓½ teaspoon salt
- ✓1 box Nilla wafers
- ✓4 large bananas (, sliced (use ripe, but not overly ripe bananas))
- ✓Fresh whipped cream (, for topping (optional))
Ingredient Notes
- Milk: Milk forms the creamy base.
- Thickener: Starch, eggs, or both help the pudding set.
- Chocolate or flavoring: Add flavor after the base begins to thicken if needed.
- Chilling: Cover the surface to keep the top smooth.
Instructions
- 1
Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
- 2
In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
- 3
Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without “scrambling” them).
- 4
Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
- 5
Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
- 6
Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
- 7
Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
- 8
To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
- 9
Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
- 10
Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
Katy’s Kitchen Tips
- Whisk before and during heating.
- Use moderate heat to avoid scorching.
- Strain if you want an extra-smooth texture.
- Chill with plastic wrap touching the surface.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Homemade Banana Pudding
Serve Homemade Banana Pudding chilled with whipped cream, shaved chocolate, berries, or crushed cookies.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- High heat: Too much heat can scorch milk or scramble eggs.
- Not whisking: Lumps form quickly when the mixture thickens.
- Under-thickening: Pudding needs enough time on heat to set.
- Uncovered surface: Cover the surface to prevent a thick skin if desired.
FAQ
Can I make Homemade Banana Pudding ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 288 kcal
- Carbohydrates: 38 g
- Cholesterol: 98 mg
- Fiber: 2 g
- Protein: 5 g
- Sodium: 209 mg
- Sugar: 28 g
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g