Banana Pudding Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill: 4

Total Time: 4 30

Servings: people

Calories: 298kcal

Author: Becky Hardin

This delicious old fashioned banana pudding recipe is perfect for any occasion! Made from scratch, it's wonderfully creamy and so simple to make. Your guests will love it when you serve up this dessert!

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Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan

Ingredients

½ cup granulated sugar 100 grams
⅓ cup cornstarch 37 grams
2½ cups whole milk 568 grams
½ teaspoon kosher salt
3 egg yolks 42 grams
2 teaspoons pure vanilla extract 8 grams
3 tablespoons salted butter 42 grams, cold
4 drops yellow food coloring optional
11 ounces Nilla Wafers 312 grams (1 box)
2 large bananas thinly sliced (plus more for garnishing, optional)
8 ounces whipped topping 227 grams, such as cool whip

Instructions

Add the sugar, cornstarch, milk, and salt to a double boiler (or a heatproof bowl set over a saucepan) placed over medium heat.
½ cup granulated sugar, ⅓ cup cornstarch, 2½ cups whole milk, ½ teaspoon kosher salt
Whisk frequently until the mixture begins to thicken, about 10-15 minutes.
Place the egg yolks in a separate bowl.
3 egg yolks
Add about ½ cup of the thickened milk mixture to the egg yolks and whisk to temper the eggs.
Add the tempered eggs to the milk mixture and continue to whisk until thickened, about 3-5 minutes. It may look slightly thinner than pudding at this point, but it will thicken further in the refrigerator. (See notes for further explanation).
Remove from the heat then whisk in the vanilla extract, butter, and food coloring (if using) until the butter has melted.
2 teaspoons pure vanilla extract, 3 tablespoons salted butter, 4 drops yellow food coloring
Arrange an even layer of vanilla wafers on the bottom of an 8x8-inch baking dish.
11 ounces Nilla Wafers
Top the vanilla wafers with banana slices. Pour half of the pudding over the cookies and banana slices.
2 large bananas
Smooth the pudding in an even layer, then top with more cookies and banana slices.
Pour the remaining pudding on top in an even layer.
Let cool for 15 minutes, then cover with plastic and refrigerate for at least 4-6 hours.
Top with whipped topping before serving. Crush any remaining cookies and use to garnish along with additional banana slices.
8 ounces whipped topping

Notes

If you would like to prepare your banana cream pudding in individual serving dishes instead of an 8x8-inch pan feel free to do so. Simply layer on the cookies, bananas, and pudding into the individual dishes just as you would in an 8x8-inch pan.
Don't use over-ripe bananas for this recipe or they will quickly brown. If you are planning on making it a couple of days ahead of time, you can add lemon juice to the banana slices to slow down the browning process.

Storage: Store banana pudding in an airtight container in the refrigerator for up to 4 days.

Nutrition