Banana Pudding Recipe
Make Banana Pudding Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Layers & Topping
Method
Custard
- 1
Prep
Measure ingredients. In a medium bowl, whisk together sugar and cornstarch until evenly combined. In a separate small bowl, lightly whisk the egg yolks so they're smooth.
- 2
Heat milk and cream
In a medium saucepan, combine the whole milk and 1/2 cup heavy cream. Warm over medium heat, stirring occasionally, until the mixture is hot and small bubbles appear at the edge (do not boil). Remove from heat.
- 3
- 4
Cook custard
Return the saucepan to medium-low heat. Whisk constantly and cook until mixture thickens and comes to a gentle boil, about 3–5 minutes. The custard should coat the back of a spoon. Continue whisking for 30 seconds after it thickens to ensure cornstarch is cooked.
- 5
Finish custard
Remove from heat. Immediately whisk in the unsalted butter, vanilla extract, and salt until butter melts and fully incorporated. Taste and adjust salt if needed.
- 6
Cool
Pour custard into a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool at room temperature for 20–30 minutes, then refrigerate until chilled but still spreadable, about 45–60 minutes more.
Layers & Topping
- 7
Prep bananas and wafers
Just before assembly, peel and slice the bananas into 1/4-inch rounds. Have the vanilla wafers ready. (Slicing right before assembling minimizes browning.)
- 8
Make whipped cream
Chill a mixing bowl and beaters in the fridge for 10 minutes if possible. Pour 1 cup heavy whipping cream into the chilled bowl, add powdered sugar (2 tbsp) and 1/2 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–4 minutes. Do not over-whip. Refrigerate until ready to assemble.
- 9
Assemble pudding
In a 9x13-inch dish (or equivalent serving dish), spread a thin layer (~1/2 cup) of chilled custard on the bottom. Arrange a single layer of vanilla wafers over the custard (break some to fill gaps). Top wafers with a layer of banana slices (about half the bananas). Spoon about 1 cup custard over the bananas and spread evenly. Repeat: another layer of wafers, remaining banana slices, and remaining custard. Smooth the final custard layer with a spatula.
- 10
Top with whipped cream
Spread the whipped cream over the final custard layer, or pipe decorative dollops. If desired, lightly dust the top with 1/4 tsp ground cinnamon for aroma and color.
- 11
Chill before serving
Cover loosely with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and wafers to soften. For best texture, chill 3–4 hours or overnight. Serve chilled.
- 12
Notes
If you prefer a toasted meringue topping instead of whipped cream, you can make a simple meringue and brown it with a kitchen torch. Assemble the same way and top with meringue, then briefly torch or broil (watch closely).
