Homemade Banana Pudding Recipe

If there’s one dessert that brings comfort to every occasion, it’s banana pudding. Growing up, I remember my mom making it for family gatherings, and the smell of the creamy, sweet pudding would fill the house. With layers of soft vanilla wafers, ripe bananas, and a silky custard, this banana pudding never fails to bring a smile to my face. The best part? It’s so easy to make from scratch! Whether you’re planning a special dinner or just craving a sweet treat, this homemade banana pudding will quickly become a family favorite.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6-8

Ingredients You’ll Need

• For the Pudding:
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
• For the Layers:
  • 4 ripe bananas, sliced
  • 1 1/2 cups vanilla wafer cookies

Step-by-Step Instructions

1. Make the Pudding:
   In a medium saucepan, combine milk, cream, sugar, cornstarch, and salt. Whisk everything together until smooth. Place the pan over medium heat, and stir constantly to prevent lumps. Bring the mixture to a simmer, then reduce the heat.
2. Temper the Egg Yolks:
   In a small bowl, whisk the egg yolks. Slowly add a little of the hot milk mixture into the egg yolks while stirring. This helps prevent the eggs from scrambling. Then, pour the egg mixture back into the saucepan, stirring constantly.
3. Thicken the Pudding:
   Continue to cook the pudding over low heat, stirring, until it thickens (about 5-7 minutes). Once thickened, remove the pan from the heat and stir in the vanilla extract and butter until smooth.
4. Assemble the Pudding:
   In a serving dish, layer the bottom with vanilla wafers. Add a layer of sliced bananas on top. Pour half of the warm pudding mixture over the bananas and wafers. Repeat with another layer of wafers, bananas, and the remaining pudding.
5. Chill and Serve:
   Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the pudding to set properly.

Helpful Tips:

• Bananas: Be sure to use ripe but not overripe bananas. They should be sweet and slightly firm for the best texture in the pudding.
• Serving Dish: A glass or clear dish is ideal so you can see the beautiful layers.
• Make Ahead: This recipe can be made a day ahead. In fact, it tastes even better the next day after the flavors have had time to come together.
• Texture: If you prefer a thicker pudding, you can increase the cornstarch by a tablespoon.

Variations:

• Chocolate Banana Pudding: Add a layer of chocolate pudding between the banana and vanilla layers for a delicious twist.
• Coconut Banana Pudding: Stir in shredded coconut into the pudding for a tropical touch. You can also top the pudding with toasted coconut flakes.
• Whipped Cream: For extra fluffiness, top the pudding with a layer of freshly whipped cream just before serving.

How to Serve:

Serve this banana pudding chilled, straight from the fridge, for the best texture and flavor. For an extra touch of sweetness, you can top it with a dollop of whipped cream or a sprinkle of crushed vanilla wafers. This dessert is perfect for barbecues, holiday meals, or any casual gathering.

Storage Instructions:

• Refrigerator: Store the banana pudding in an airtight container in the refrigerator for up to 3 days.
• Freezing: Although this dessert is best served fresh, you can freeze it for up to 1 month. However, the texture of the bananas may change once frozen.

Nutrition Facts (per serving):

• Calories: 320
• Fat: 18g
• Sodium: 150mg
• Carbohydrates: 38g
• Fiber: 1g
• Sugar: 27g
• Protein: 4g

Note: Nutrition facts may vary depending on ingredient brands and portion sizes.

FAQs:

1. Can I make banana pudding without eggs?
   Yes, you can make egg-free banana pudding by using a store-bought vanilla pudding mix. Just prepare the pudding according to package instructions and follow the layering steps.
2. Can I use a different type of cookie?
   Absolutely! While vanilla wafers are traditional, you can swap them out for graham crackers or any of your favorite cookies.
3. Can I make this in a smaller portion?
   Yes! You can easily scale down this recipe to make a smaller batch. Just adjust the ingredient amounts and use a smaller dish.

Conclusion:

This homemade banana pudding is a classic dessert that’s simple, sweet, and perfect for any occasion. With its creamy texture and irresistible layers of bananas and cookies, it’s guaranteed to be a crowd-pleaser. Whether you’re serving it for a family dinner or bringing it to a potluck, this recipe will be a hit every time. Don’t forget to chill it long enough for the flavors to meld — that’s where the magic happens!