Homemade Banana Pudding
This banana pudding recipe has it all. The pudding is made with half and half for richness, egg yolks and cornstarch for a sure thickening, just the right amount of sweetness, and to fancy it up we add a vanilla bean and fresh grated nutmeg for flavor. Then it includes a generous amount of just ripened bananas, and of course those simple but ever so nostalgic store-bought vanilla wafers. And no baking required. It’s as good as it gets! This is a year round dessert that’s perfect for a holiday celebration, a welcome addition to a weekend dinner, or just because you want a treat yourself kind of indulgence today. Serve it up laid back casserole style in a baking dish or make it more elegant and serve in individual tumblers or dessert cups. Have family or friends help with this fun layered cooking project that once complete is amazingly refreshing and satisfying with each and every bite!
Watch the Video!
Banana Pudding Recipe Ingredients
Half and half: To make your own half and half you can use 1 cup heavy cream and 2 cups whole milk. Granulated sugar: This will be added to both the pudding and the whipped topping for sweetness. Cornstarch: Cornstarch is a key ingredient in the recipe to thicken the pudding. Salt: Don’t forget this or it will taste flat and also overly sweet, this balances. Egg yolks: These also help thicken the pudding and add richness. Reserve the egg whites for another use. Vanilla bean and vanilla extract: You can use just vanilla extract if you don’t have a vanilla bean on hand. Nutmeg: I recommend fresh grated nutmeg here. If preferred you can omit this ingredient but I like the hint of background flavor it adds. Butter: Salted or unsalted butter can be used here. Vanilla wafer cookies: I use the Nabisco brand cookies. Bananas: Use just yellow bananas. Not green and not spotty. They should be firm and just sweet. Lemon juice: Preferably use fresh lemon. This ingredient reduces browning. Heavy cream: This is labeled as ‘heavy cream’ or ‘heavy whipping cream’, not just ‘whipping cream’.
How to Make Banana Pudding
How to Assemble and Layer Banana Pudding
Helpful Tips
Properly thickening: For the recipe to work it is imperative that you let the pudding mixture simmer once you add the egg yolk and cornstarch mixture to the hot half and half. Cornstarch needs to reach that heat point to thicken. Fully chill through to set: Once finished the pudding should be well thickened but upon chilling it will set a little further so don’t do shortcut chill times. Plus cold pudding just tastes better. Best bananas: Don’t use overripe bananas here, save those for banana bread. They’ll be too soft here and will brown too quickly. Go for just yellow bananas (some speckles is fine). Keeping bananas from browning: It’s important when layering that you cover the banana layers completely with pudding/topping. This will seal out further air from entering to reduce the risk of browning. Adding lemon also helps some. Layering: When doing each layer work to keep them even for the best presentation and so each serving gets and equal amount of pudding to cookie to banana ratio.
How long does banana pudding last?
Banana pudding will keep in the fridge for 3 days. Just keep in mind after the first day the banana slices may brown some and the cookies get softer. I like a slight bite to the cookie in the center with a soft exterior so I serve it the day I make it.
Does it have to be refrigerated?
Yes because of all the dairy it contains and the egg yolks banana pudding has to be refrigerated. It shouldn’t sit out longer than 2 hours at room temperature, or 1 hour in hotter weather. Keep in mind if it gets too warm the whipped topping will melt.
Do I have to use lemon?
This ingredient isn’t critical. The bananas may just brown a little more but it’s okay to skip it if you don’t have it.
Possible Variations
In place of whipped cream topping you can finish with toasted meringue for banana pudding with meringue topping. If desired you can also finish with chopped nuts or chocolate chips to make it taste like a banana split. 1/4 tsp cinnamon can also be added along with the nutmeg for more spiced flavor. Try shortbread cookies, Biscoff cookies or graham crackers in place of vanilla wafers. For a chocolate pudding mix add 4 tablespoons of unsweetened cocoa powder into the pudding, reduce cornstarch by 2 Tbsp.
More Tempting Pudding Recipes to Try
Bread Pudding Chia Seed Pudding Chocolate Pudding Rice Pudding Sticky Toffee Pudding
