Homemade Banana Pudding
This Homemade Banana Pudding features layers of pudding, vanilla wafer cookies, sliced banana, and freshly whipped cream. A sweet, creamy, and delicious dessert!
Servings 9 -12
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 2-⅔ cups whole or 2% milk
- 2 egg yolks
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon unsalted butter
- ¾ cup heavy cream very cold
- 3 tablespoons powdered sugar
- ¼ teaspoon pure vanilla extract
- 4 large ripe-firm bananas divided
- approx 50 vanilla wafer cookies one 12-14 oz box or bag will be plenty
In a medium saucepan whisk together sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, whisking occasionally (every minute or two), until the mixture is bubbling all throughout (this took 7-8 minutes for mine). Once bubbling, continue cooking for one to two additional minutes, whisking once or twice, but not too vigorously (this can break down the binding properties). At this point the pudding should be thickened but still pourable, it will thicken more as it cools.
Remove from heat and whisk in butter and vanilla extract. OPTIONAL, to remove lumps: Place a fine mesh strainer over a large heatproof bowl. Pour the mixture through the strainer and into the bowl. Skip this step if you don't notice any lumps in your pudding.
Transfer the pudding to a large bowl and allow it to cool down (mine took about 30 minutes). Whisk it periodically to keep a skin from forming on the top.
Prepare whipped cream: Using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Place in the refrigerator briefly while you proceed.
Slice three bananas. Set aside the fourth banana (that will be the garnish after the pudding chills in the fridge).
Place a layer of wafer cookies in the bottom of an 8x8 square baking dish (I used about 24 cookies). Place half of the banana slices on top. Pour over half of the pudding and spread it into an even layer. Repeat the layering one more time: cookies, remaining sliced banana, remaining pudding. Top with all of the whipped cream.
Cover and refrigerate for 2-12 hours. The longer it sits the softer the cookies will become.
To serve: Slice the remaining banana and place the slices on top of the whipped cream. You can also garnish with crushed wafer cookies. Serve immediately.
Calories: 347kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 185mg | Potassium: 259mg | Fiber: 2g | Sugar: 26g | Vitamin A: 451IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg