Over the Top Banana Pudding
Indulge in the ultimate comfort dessert with this "Over the Top Banana Pudding" recipe—a rich, creamy delight that's as visually stunning as it is delicious. Featuring a luscious homemade custard made with whole milk, heavy cream, and egg yolks, this layered masterpiece combines the naturally sweet flavor of ripe bananas with the crunch of vanilla wafer cookies. Topped with freshly whipped cream and a sprinkling of cookie crumbles, every spoonful is a dreamy blend of creamy, crunchy, and sweet perfection. Perfect for potlucks, holidays, or whenever you're craving an elevated take on a classic Southern treat, this banana pudding comes together in just 35 minutes and is bound to impress! Serve chilled for a crowd-pleasing dessert that’s pure nostalgia with a gourmet twist.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 4 medium Bananas
- 30 pieces Vanilla wafer cookies
- 2 cups Whipped cream
- 2 tablespoons Powdered sugar
Instructions
In a medium saucepan, whisk together granulated sugar, cornstarch, and a pinch of salt.
Gradually whisk in the whole milk and heavy cream until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken (about 5-7 minutes).
In a separate bowl, lightly beat the egg yolks. Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking to temper them.
Pour the tempered egg yolk mixture back into the saucepan and continue to cook, stirring constantly, for another 2-3 minutes until thickened.
Remove from heat and stir in unsalted butter and vanilla extract. Let the custard cool slightly, covering the top with plastic wrap to prevent a skin from forming.
Slice the bananas into thin rounds and set them aside.
In a large trifle dish or individual serving glasses, layer vanilla wafer cookies, sliced bananas, and custard. Repeat the layering process until all ingredients are used, ending with a layer of custard.
In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form.
Spread or pipe the whipped cream over the top of the pudding layer.
Crush a few extra vanilla wafer cookies and sprinkle the crumbs over the whipped cream for garnish.
Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
3836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1183 mg | 394% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 470.4 g | 171% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 297.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 828 mg | 64% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2708 mg | 58% | |
*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.
