Vanilla Banana Cream Pudding
Indulge in the creamy, nostalgic delight of Vanilla Banana Cream Pudding, an irresistible dessert that combines luscious homemade vanilla pudding with layers of sweet, ripe bananas. This easy-to-make recipe, prepared in just 25 minutes, features a silky-smooth base made with whole milk, buttery richness, and a hint of pure vanilla extract. The layering of fresh banana slices adds natural sweetness and texture, while an optional topping of whipped cream and crushed graham crackers or vanilla wafer cookies lends a playful crunch. Perfect for entertaining or a comforting treat, this classic dessert is made fresh from scratch and chilled to perfection, making every bite a dreamy combination of flavors. Ideal for banana pudding lovers, this recipe is both kid-friendly and a crowd-pleaser!
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Recipe Information
Ingredients
- 3 cups Whole milk
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 3 Large egg yolks
- 2 tablespoons Unsalted butter
- 2 teaspoons Vanilla extract
- 2 Ripe bananas
- 1 cup Whipped cream
- Optional: crushed graham crackers or vanilla wafer cookies for garnish
Instructions
In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Whisk to blend and place the pan over medium heat.
Whisk the mixture constantly until it begins to thicken and bubble, about 5-7 minutes.
In a small bowl, lightly whisk the egg yolks. Slowly temper the egg yolks by adding about 1/2 cup of the hot milk mixture into the yolks while whisking constantly.
Pour the tempered egg yolks back into the saucepan, whisking continuously to combine.
Cook the mixture for another 2-3 minutes, or until it thickens enough to coat the back of a spoon. Do not let it boil.
Remove the saucepan from the heat and stir in the butter and vanilla extract until fully incorporated.
Let the pudding cool for 10 minutes, stirring occasionally to prevent a skin from forming.
Slice the bananas thinly and layer them in serving dishes or a large bowl. Alternate layers of bananas and pudding until all ingredients are used.
Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.
Before serving, top with whipped cream and garnish with crushed graham crackers or vanilla wafer cookies, if desired.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 175.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1020 mg | 78% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2061 mg | 44% | |
*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.
