Easy Banana Pudding Recipe

Ingredients

• 3 cup whole milk
• 0.75 cup granulated sugar (divided)
• 0.333 cup cornstarch
• 0.5 tsp salt
• 4 egg yolks (large, room temperature)
• 2 tbsp unsalted butter (cubed)
• 2 tsp vanilla extract (divided)
• 1.5 cup heavy cream (cold)
• 1 box vanilla wafers (about 11 oz; 312g)
• 4 bananas (ripe but firm, sliced)

Steps

1. 1

   In a medium saucepan, whisk together 3 cups of whole milk and 1/2 cup of the granulated sugar. Place over medium heat and bring to a simmer, stirring occasionally to ensure the sugar dissolves.

2. 2

   While the milk heats, whisk together the remaining 1/4 cup of sugar, 1/3 cup of cornstarch, and 1/2 teaspoon of salt in a medium heat-proof bowl. Add the 4 egg yolks and whisk until the mixture is smooth and pale yellow.

3. 3

   Once the milk is simmering, slowly temper the egg mixture by drizzling in about 1/2 cup of the hot milk while whisking constantly. This prevents the eggs from scrambling. Gradually whisk in another 1/2 cup of hot milk.

4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and large bubbles begin to pop on the surface, about 2-3 minutes.

5. 5

   Remove the pan from the heat. Stir in 2 tablespoons of cubed butter and 1 teaspoon of vanilla extract until the butter is fully melted and incorporated.

6. 6

   Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

7. 7

   In a large bowl, beat 1.5 cups of cold heavy cream and the remaining 1 teaspoon of vanilla extract until stiff peaks form.

8. 8

   Whisk the chilled custard to loosen it up, then gently fold in about half of the whipped cream until no streaks remain. This creates a light, mousseline-style pudding.

9. 9

   To assemble, spread a thin layer of the pudding mixture into the bottom of a 2-quart trifle dish or baking dish. Add a layer of vanilla wafers, followed by a layer of sliced bananas.

10. 10

    Repeat the layers (pudding, wafers, bananas) until all ingredients are used, ending with a layer of pudding. Top with the remaining plain whipped cream and garnish with additional wafers or crushed wafer crumbs.

11. 11

    Refrigerate for at least 30 minutes before serving to allow the wafers to soften slightly.

Notes

For the best texture, use bananas that are yellow with a few brown spots; they are sweet but still firm enough to hold their shape. If you prefer a crunchier cookie, serve immediately; if you prefer a cake-like texture, let the pudding sit in the fridge for 4-8 hours.

Nutrition per serving

• dessert
• banana pudding
• no-bake
• American
• southern food
• kid-friendly
• make-ahead