Description
You’ll love this scratch-made Banana Pudding recipe that’s incredibly easy to make, super creamy, and loaded with flavor. This treat is an old-fashioned Southern staple and with this recipe, you’ve struck gold! A straightforward, deeply flavorful custard base combined with a luscious cloud-like topping and signature Nilla wafers, yes indeed. It’s the most delicious dessert for any occasion or celebration!
Ingredients
For the banana pudding:
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 tablespoon bourbon, optional
- 5 large egg yolks
- 1 tablespoon vanilla bean paste
- ¼ cup cornstarch
- ½ cup caster sugar (or granulated sugar)
- ¼ cup salted butter, cut into cubes
- 1 tablespoon banana/banana cream extract
For the creamy topping:
- 8-ounces full-fat brick cream cheese, room temperature
- 8-ounce Cool Whip container, room temperature
- ½ cup sweetened condensed milk
- 1 tablespoon vanilla bean paste
For banana pudding assembly:
- 1 (11-ounce) box Nilla wafers
- 4 medium bananas, sliced into ½-inch thick slices/coins
- Fresh mint leaves, for garnish- optional
Instructions
- For the pudding: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon (if using). Let the mixture simmer until barely hot but not bubbling, about 5-7 minutes.
- Meanwhile, in a medium bowl, combine the egg yolks, vanilla bean paste, cornstarch, and sugar. Whisk the mixture together until fully combined, it should resemble a paste-like consistency.
- Back to the heated cream: Once the mixture is hot but not boiling, add a tablespoon of the hot cream to the egg yolk mixture bowl- immediately stirring to combine, and then repeat this process 2-3 more times, tempering the egg yolks.
- Remove the pan from the heat- but do not shut the heat off. Pour the egg yolk mixture into the heated cream. Whisk the mixture together constantly to avoid the eggs cooking, about 2 minutes.
- Reduce the heat to medium and return the pan to heat- continue whisking the pudding until thickened, about 4-5 minutes. Then shut off the heat and add the cubed butter + banana extract. Stir well until the residual heat melts the butter and everything is well combined.
- Empty the pudding into an airtight container. Place a piece of plastic/cling wrap on the surface of the pudding to prevent a skin from forming and then cover the dish/container with a lid. Refrigerate the pudding until well-chilled and slightly thickened, about 4 hours or overnight for best results.
- For the creamy topping: In a large bowl, combine the softened cream cheese, cool whip, sweetened condensed milk, and vanilla bean paste. Use a handheld electric mixer (or regular whisk with a good bit of arm strength) to whisk the mixture until well combined.
- For banana pudding assembly: You can assemble your pudding in a variety of ways (large trifle dish, regular baking dish, or use individual parfait dishes/glasses!). Start with a layer of pudding, followed by a layer of nilla wafers, then some of the creamy topping, and then some banana slices. Repeat the order until you get to the surface where the top is finished off with the creamy topping and a few Nilla wafers/crumbs.
- Chill the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.