Truly Homemade Banana Pudding
Experience the timeless charm of dessert perfection with this Truly Homemade Banana Pudding, a recipe that takes you back to the heartwarming comfort of scratch-made treats. Featuring a luscious, velvety custard made from whole milk, heavy cream, and egg yolks, this dessert is elevated with layers of perfectly ripe bananas and crisp vanilla wafers for the ultimate balance of creamy and crunchy. Unlike boxed mixes, this pudding is crafted entirely from scratch, ensuring a fresh, authentic flavor in every bite. It’s easy to assemble in an 8x8-inch dish or elegant individual glasses, making it perfect for family gatherings or a special occasion. Let it chill to develop its full flavor and finish with dollops of whipped cream and extra banana slices for a show-stopping presentation. A true classic, this homemade banana pudding delivers unbeatable taste and nostalgia in a dessert that’s made to impress.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 4 Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 4 Ripe bananas
- 40 cookies Vanilla wafers
- 1 cup Whipped cream (optional, for garnish)
Instructions
In a medium-sized saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt until smooth.
Place the saucepan over medium heat and cook while stirring continuously until the mixture starts to thicken slightly.
In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly adding 1/2 cup of the hot milk mixture while whisking constantly to prevent curdling.
Pour the tempered yolks back into the saucepan, and continue to cook on medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
Remove the saucepan from the heat, and stir in the butter and vanilla extract until fully combined. Let the custard cool for about 10 minutes.
While the custard cools, slice the bananas into 1/4-inch rounds.
In an 8x8-inch baking dish or individual serving glasses, begin layering the dessert: Start with a layer of vanilla wafers, followed by a layer of banana slices, then a layer of the custard. Repeat the layers until all ingredients are used, ending with a layer of custard.
Cover the dish with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight for best flavor.
When ready to serve, top the pudding with additional whipped cream (if desired) and extra banana slices or crushed vanilla wafers for garnish.
Nutrition Facts
Calories |
4503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 179.7 g | 898% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1335 mg | 445% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 454.6 g | 165% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 334.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 881 mg | 68% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2667 mg | 57% | |
*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.
