Banana Puddin ' Recipe
Recipe information
Make Banana Puddin ' in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pudding Base
Assembly & Topping
Pudding Base
1. Prep bananas
Peel 3 ripe bananas. Mash two of them with a fork until mostly smooth with a few small chunks remaining. Slice the third banana into 1/4-inch rounds for layering and garnish; set slices aside in lemon water (optional) to prevent browning.
2. Mix dry thickener
In a medium bowl whisk together 1 tablespoon all-purpose flour, 2 teaspoons cornstarch, 1 cup granulated sugar and a pinch of salt until evenly combined.
3. Heat milk
In a medium saucepan, warm 2 cups whole milk over medium heat until it is hot and steamy but not boiling (small bubbles appear at the edges), stirring occasionally to prevent a skin.
4. Temper eggs
In a separate bowl, lightly whisk 3 large eggs. Slowly pour about 1/2 cup of the hot milk into the eggs in a thin stream while whisking constantly to temper them and avoid scrambling.
5. Cook pudding
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Add the dry mixture and return to medium-low heat. Cook, stirring constantly with a heatproof spatula or whisk, until the mixture thickens and coats the back of the spatula, about 4–6 minutes. Do not let it boil vigorously.
6. Finish pudding
Remove saucepan from heat. Stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until butter melts. Whisk in the mashed bananas until evenly incorporated and smooth (leave a few small banana pieces if you like texture). If you prefer a very smooth custard, strain through a fine-mesh sieve into a bowl. Taste and adjust with a small pinch of salt if needed.
7. Cool slightly
Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool at room temperature for 20–30 minutes, then refrigerate for at least 1 hour to fully set (or proceed immediately to assembly for a warm pudding serving).
Assembly & Topping
8. Prepare whipped cream
Chill a mixing bowl and beaters for 10 minutes in the freezer (optional). Pour 1 cup heavy cream into the bowl, add 2 tablespoons confectioners' sugar and, if using, 2 oz softened cream cheese to stabilize. Whip on medium-high speed until soft to medium peaks form, about 2–3 minutes. Taste and add a little more sugar if you prefer it sweeter.
9. Layer pudding
In a 2-quart baking dish or individual serving glasses, spread a thin layer of pudding on the bottom. Arrange a single layer of vanilla wafers (or graham cracker pieces) over the pudding, then add a layer of banana slices. Spoon a second layer of pudding over the bananas to cover them. Repeat once more if your dish permits, finishing with a final layer of pudding.
10. Top with whipped cream
Evenly spread or pipe the whipped cream over the top layer of pudding. Crush a few additional vanilla wafers and sprinkle them on top along with toasted banana or wafer crumbs for texture and garnish. Reserve a few banana slices for the top if desired.
11. Chill and serve
Refrigerate the assembled pudding for at least 2 hours (best overnight) to allow flavors to meld and the wafers to soften slightly. Serve chilled. Leftovers keep covered in the refrigerator for 2–3 days; add fresh banana slices when serving to prevent browning.
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