Banana Puddin ' Recipe
Make Banana Puddin ' 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
Assembly & Topping
Method
Pudding Base
- 1
- 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
- 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.