A delicious and creamy banana pudding recipe that is sure to impress your family and friends.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:4 hours 30 minutes
Yield:8 servings 1x
Category:Dessert
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large egg yolks
4 ripe bananas, sliced
1 box (11 oz) Nilla Wafers
Whipped cream, for topping
Additional banana slices, for garnish
Instructions
In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt over medium heat. Cook, stirring constantly, until the mixture begins to thicken and bubble, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining milk mixture.
Continue to cook the mixture for another 2-3 minutes, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the vanilla extract.
In a 9×13 inch dish, layer half of the Nilla Wafers on the bottom. Top with half of the sliced bananas, followed by half of the pudding mixture. Repeat the layers with the remaining Nilla Wafers, bananas, and pudding.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, top with whipped cream and garnish with additional banana slices.
Notes
For a chocolate twist, add 1/4 cup of cocoa powder to the pudding mixture before cooking.
Substitute the Nilla Wafers with graham crackers or chocolate wafers for a different flavor profile.