The Best Banana Pudding
The Best Banana Pudding
Introduction
Welcome to your new favorite dessert! This classic banana pudding recipe isn't just a dish; it's a hug in a bowl, a taste of pure comfort that evokes happy memories with every spoonful. Forget the boxed mixes – our version features a rich, creamy, homemade vanilla custard that perfectly complements layers of sweet bananas and crisp vanilla wafers. It's surprisingly simple to prepare and guarantees to be a showstopper at any gathering. Get ready to experience the true joy of "The Best Banana Pudding"!
Ingredients
- 4 large egg yolks
- 1 cup granulated sugar, divided
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 4 cups whole milk
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- 1 box (12 ounces) vanilla wafers (such as Nilla Wafers)
- 5-6 ripe but firm bananas, sliced 1/4-inch thick
- Optional Topping: 2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract (for homemade whipped cream) OR 1 (8-ounce) tub frozen whipped topping, thawed
Instructions
- Prepare the Custard: In a medium bowl, whisk together the egg yolks and 1/2 cup of the granulated sugar until light yellow and creamy. In a large saucepan, whisk together the remaining 1/2 cup granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
- Cook the Custard: Place the saucepan over medium heat, whisking constantly. Bring the mixture to a gentle simmer and cook for 2-3 minutes, or until thickened. Remove from heat.
- Temper the Eggs: Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture, whisking continuously. This step is crucial to prevent the eggs from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hot milk mixture.
- Finish the Custard: Return the saucepan to medium-low heat and cook for another 2-3 minutes, whisking constantly, until the custard is very thick and coats the back of a spoon. Remove from heat and stir in the unsalted butter and vanilla extract until melted and fully incorporated.
- Cool the Custard: Transfer the custard to a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool at room temperature for about 30 minutes, then refrigerate for at least 1 hour, or until completely chilled.
- Assemble the Pudding: In a 9x13 inch baking dish (or a large trifle bowl), spread a thin layer of chilled custard on the bottom. Arrange a single layer of vanilla wafers over the custard, breaking some to fit if necessary. Top the wafers with a layer of sliced bananas, then cover with about one-third of the remaining custard.
- Layer and Chill: Repeat the layering process: wafers, bananas, custard. Finish with a final layer of wafers, bananas, and the remaining custard. Cover the dish loosely with plastic wrap.
- Set: Refrigerate the banana pudding for at least 4 hours, or preferably overnight, to allow the wafers to soften and the flavors to meld beautifully.
- Add Topping (Optional): If desired, just before serving, prepare homemade whipped cream by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over the top of the pudding, or use thawed store-bought whipped topping.
- Serve: Scoop and serve this delightful dessert!
Pro Tips & Notes
- Prevent Banana Browning: To keep your banana slices looking fresh, you can gently toss them in a tablespoon of lemon juice or a mixture of pineapple juice. This is especially helpful if making ahead.
- Make Ahead Magic: Banana pudding is a fantastic make-ahead dessert. Preparing it the day before serving allows the flavors to deepen and the wafers to soften to the perfect consistency. Just add the whipped topping right before serving.
- Spice it Up: For a subtle warmth, a pinch of nutmeg or cinnamon can be added to the custard during cooking.
- Vary Your Wafers: While classic vanilla wafers are traditional, consider trying shortbread cookies or even graham crackers for a different texture and flavor profile.
- Individual Servings: Assemble the pudding in individual clear glasses or small ramekins for elegant single-serve portions.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 7g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 45g
- Sodium: 200mg
Frequently Asked Questions
- Q: Can I use milk other than whole milk? A: While whole milk provides the richest, creamiest texture for the custard, you can use 2% milk. Skim milk is not recommended as it will result in a much thinner custard.
- Q: How long does homemade banana pudding last? A: Stored in an airtight container in the refrigerator, this banana pudding is best enjoyed within 2-3 days. After that, the bananas may start to become too soft and the wafers overly mushy.
- Q: Can I freeze banana pudding? A: Freezing banana pudding is generally not recommended. The texture of the bananas and wafers will change significantly upon thawing, becoming very watery and mushy.
- Q: What if my custard is not thickening? A: Ensure you are whisking constantly over medium heat. Cornstarch needs to reach a certain temperature to activate. If it's still thin, you can make a slurry with a tablespoon of cornstarch and a tablespoon of cold milk, then whisk it into the hot custard and cook for another minute until thickened.