Cool Banana Pudding
Dive into layers of creamy nostalgia with this Cool Banana Pudding recipe—a luscious, no-fuss dessert perfect for any occasion. Featuring ripe bananas, velvety homemade vanilla custard, and the irresistible crunch of vanilla wafers, this dish is a comforting classic with a silky twist. With only 25 minutes of prep time, the pudding is effortlessly layered and chilled to perfection, allowing the flavors to meld beautifully. Topped with fluffy whipped cream and optional garnishes like extra banana slices or crushed wafers, it’s a crowd-pleasing treat that’s as eye-catching as it is delicious. Ideal for summer barbecues, potlucks, or cozy family dinners, this banana pudding will quickly become the highlight of any table.
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 2 cups vanilla wafers
- 2.5 cups whole milk
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 4 pieces egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup whipped cream
Instructions
In a medium saucepan, whisk together the sugar, cornstarch, and a pinch of salt.
Gradually add the milk to the mixture, whisking until smooth and free of lumps.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 6-8 minutes.
In a small bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture to the egg yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan, stirring vigorously. Continue cooking for another 2-3 minutes or until the mixture becomes thick and silky.
Remove the saucepan from heat and stir in the butter and vanilla extract until fully combined. Let the pudding cool for about 10 minutes.
Slice the bananas into thin, even rounds.
In an 8x8-inch dish or individual serving glasses, layer vanilla wafers on the bottom as the first layer.
Top the wafers with banana slices, then pour a layer of the prepared pudding over them. Spread evenly.
Repeat the layers—wafers, bananas, and pudding—until you reach the top, ending with a layer of pudding.
Cover the dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Top the pudding with whipped cream just before serving. Garnish with additional banana slices or crushed vanilla wafers, if desired.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 43.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
