Banana Cream Pudding is a classic, creamy dessert that blends layers of smooth vanilla pudding, fresh banana slices, and soft vanilla wafers. Each spoonful delivers a perfect mix of sweetness and comfort — rich pudding, tender fruit, and melt-in-your-mouth cookies. It’s a timeless treat that’s easy to make and loved by everyone, perfect for family gatherings, potlucks, or a cozy homemade dessert night.
1. Cooking Time: 25 minutes (plus chilling time)
2. Serving: 6 servings
3. Ingredients:
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3 ripe bananas, sliced
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2 cups milk
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½ cup sugar
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3 tablespoons cornstarch
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3 large egg yolks
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1 tablespoon butter
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1 teaspoon vanilla extract
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Pinch of salt
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25–30 vanilla wafers or digestive biscuits
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Whipped cream, for topping
4. Instructions:
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Make the pudding base: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
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Cook the pudding: Place the pan over medium heat and stir constantly until the mixture begins to thicken and bubble (about 6–8 minutes).
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Temper the eggs: In a small bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot pudding mixture into the yolks, whisking constantly to prevent scrambling. Pour the egg mixture back into the saucepan.
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Finish the pudding: Continue cooking for another 2 minutes, stirring until thick and creamy. Remove from heat and stir in butter and vanilla. Let cool slightly.
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Assemble: In a serving dish or individual cups, layer vanilla wafers, banana slices, and pudding. Repeat layers until all ingredients are used, ending with pudding on top.
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Chill: Cover and refrigerate for at least 2 hours, or until set and cold.
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Serve: Top with whipped cream and a few banana slices before serving.
5. Nutrition (per serving):
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Calories: 280
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Carbohydrates: 45g
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Protein: 5g
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Fat: 9g
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Fiber: 2g
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Sugar: 32g
6. Tips:
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For a stronger banana flavor, stir a mashed banana into the warm pudding before cooling.
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Use ripe but firm bananas to keep the slices from turning mushy.
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To keep bananas from browning, lightly brush them with lemon juice before layering.
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For a lighter version, use low-fat milk and skip the butter.
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Best served chilled — the flavor deepens as it rests overnight.
