Yummy Banana Pudding
Indulge in the creamy, nostalgic delight of Yummy Banana Pudding—an irresistibly rich dessert that's as easy to assemble as it is satisfying to eat. Made with layers of velvety homemade vanilla custard, fresh slices of ripe bananas, and crunchy vanilla wafers, this classic Southern treat strikes the perfect balance of textures and flavors. The pudding, thickened with egg yolks and cornstarch, is infused with a touch of real vanilla extract for a luxuriously smooth and aromatic finish. After a few hours in the refrigerator, the layers meld into a dessert that's perfect for parties, potlucks, or simply satisfying your sweet tooth at home. Topped with light, airy whipped cream and a sprinkling of crumbled wafers, this no-bake banana pudding recipe is sure to become your go-to crowd-pleaser. Serve it chilled and watch it disappear!
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Recipe Information
Ingredients
- 4 pieces ripe bananas
- 200 grams vanilla wafers
- 3 cups whole milk
- 0.75 cup granulated sugar
- 0.25 cup cornstarch
- 4 pieces egg yolks
- 2 tablespoons unsalted butter
- 1.5 teaspoons vanilla extract
- 1 cup whipped cream
Instructions
In a medium saucepan, combine the granulated sugar and cornstarch. Gradually whisk in the whole milk, ensuring that there are no lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.
In a small bowl, beat the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to temper them.
Pour the tempered egg yolk mixture back into the saucepan and cook for another 2-3 minutes, stirring constantly, until the pudding thickens further.
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until fully incorporated and smooth. Let the pudding cool slightly.
While the pudding cools, slice the ripe bananas into thin rounds.
In a trifle dish or a 9x9-inch baking dish, layer the vanilla wafers, sliced bananas, and pudding. Start with a layer of wafers, followed by bananas, and then pudding. Repeat the layers until all ingredients are used, ending with pudding on top.
Cover the dish with plastic wrap, ensuring the wrap is directly in contact with the surface of the pudding to prevent a skin from forming.
Refrigerate the banana pudding for at least 4 hours or overnight to allow the flavors to meld.
Before serving, top the pudding with whipped cream and a few extra vanilla wafers or banana slices for garnish if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 446.5 g | 162% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 334.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1048 mg | 81% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2916 mg | 62% | |
*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.
