Banana Pudding Recipe
Make Banana Pudding Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pudding base
Cookie layer
Whipped topping
Finishing / optional
Method
Pudding base
- 1
Prepare bananas
Peel 3 of the bananas. Slice two bananas into 1/4-inch rounds and set aside for layering. Reserve the third banana to mash. Mash the third banana in a bowl until mostly smooth with a few small lumps remaining.
- 2
Mix dry thickener
In a medium bowl, whisk together granulated sugar, all-purpose flour, cornstarch, and sea salt until evenly combined. This ensures there are no lumps when you add milk.
- 3
- 4
Temper the egg yolks
Whisk the egg yolks in a small bowl. Slowly pour about 1/2 cup of the hot milk into the yolks in a steady stream while whisking constantly to temper them and avoid scrambling.
- 5
Cook pudding
Pour the tempered yolks back into the saucepan with the remaining milk. Add the dry mixture while whisking constantly. Continue to cook over medium-low heat, whisking, until the mixture thickens and comes to a gentle boil (bubbles at edges) about 3–5 minutes. Once thickened to a custard consistency that coats the back of a spoon, remove from heat.
- 6
Finish and incorporate banana
Whisk in the unsalted butter and 2 teaspoons vanilla extract until butter is melted and fully incorporated. Stir in the mashed banana until evenly distributed through the pudding. Taste and adjust for sweetness if desired (add up to 1 tbs sugar).
- 7
Cool slightly
Transfer the pudding to a heatproof bowl. Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 15–20 minutes until slightly warm but not hot.
Cookie layer
- 8
Assemble first layer
Place a layer of vanilla wafers in the bottom of a 9x9-inch baking dish or individual serving glasses (roughly half the cookies). If cookies are large, break some to fit snugly. Arrange banana slices (from the two reserved bananas) over the wafers in an even layer.
- 9
Spread pudding
Spoon about half of the slightly cooled banana pudding over the cookie and banana layer, smoothing the top with an offset spatula or back of a spoon to an even thickness.
- 10
Second cookie layer
Add another layer of vanilla wafers on top of the pudding, then add the remaining banana slices in a single layer. Spoon the remaining pudding over this layer and smooth the top. Cover the assembled pudding with plastic wrap (not directly touching the top if you prefer a whipped topping later) and refrigerate for at least 2 hours to allow the cookies to soften and flavors to meld. Overnight is best.
Whipped topping
- 11
Whip cream
When ready to finish, pour the cold heavy cream into a chilled mixing bowl. Add powdered sugar and 1 teaspoon vanilla. Whip with an electric mixer on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip; you want a light, spreadable topping.
- 12
Top pudding
Remove the pudding from the refrigerator. Spread the whipped cream evenly over the chilled pudding, creating a smooth top. If you covered the pudding directly with plastic, remove it first.
Finishing / serve
- 13
Garnish
Scatter the crushed vanilla wafer crumbs over the whipped cream and add a few banana slices on top for garnish just before serving to avoid browning.
- 14
Serve and store
Serve chilled. Leftovers keep well covered in the refrigerator for up to 3 days; banana slices may brown over time—refresh with new slices before serving if desired.