Banana Pudding
This homemade banana pudding recipe is a fabulous take on the favorite Southern dessert. It's layered with sliced bananas, vanilla wafers, and whipped cream.
Prep time:
Serving size: 12
Calories per serving: 526
Ingredients:
Serving size: 12
Calories per serving: 526
1.5 cups granulated sugar
8 large eggs yolks
0.25 cup cornstarch
0.5 teaspoon kosher salt
5 cups milk
6 large ripe bananas, peeled
4 tablespoons unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
2 cups heavy cream
2 tablespoons confectioners' sugar
65 wafer-style vanilla cookies, such as Nilla Wafers (from one 11-ounce box), plus more for crushing on top
Directions:
Slice and chop bananas: Chop one banana and thinly slice the remaining 5 bananas; set aside. Place a fine-mesh sieve over a medium heatproof bowl and set aside.
Whisk sugar, egg yolks, and cornstarch: In a medium saucepan, whisk together 1 1/4 cups sugar, egg yolks, cornstarch, and salt.
Add milk and chopped banana: Whisk milk into egg mixture until combined; stir in chopped banana.
Cook mixture, stirring, until thickened: Place saucepan over medium-high heat and cook, stirring constantly, until mixture thickens and is bubbling, about 8 minutes. Reduce heat to medium-low and cook, whisking, for 1 minute.
Sieve mixture; add butter and vanilla: Remove pan from heat and pour mixture through prepared sieve into bowl; use a spatula to push any extra liquid through sieve (discard solids). Stir butter and vanilla into pudding until combined. Cover pudding with plastic wrap, pressing it directly onto surface to prevent a skin from forming; refrigerate until cooled completely, about 2 hours.
Whip heavy cream with sugar: In a large bowl, beat the heavy cream with remaining 1/4 cup sugar until firm peaks form.
Assemble pudding: Whisk the pudding until smooth. Spoon about a cup of the pudding into the bottom of a large glass bowl. Layer about 1/2 of the cookies over the pudding, slightly overlapping them, followed by about half of the sliced bananas.
Continue layering pudding with whipped cream, cookies, and sliced bananas: Top with about 2 cups of the pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream.
Refrigerate pudding: Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with crushed cookies and serve cold.
Source: marthastewart.com
Whisk sugar, egg yolks, and cornstarch: In a medium saucepan, whisk together 1 1/4 cups sugar, egg yolks, cornstarch, and salt.
Add milk and chopped banana: Whisk milk into egg mixture until combined; stir in chopped banana.
Cook mixture, stirring, until thickened: Place saucepan over medium-high heat and cook, stirring constantly, until mixture thickens and is bubbling, about 8 minutes. Reduce heat to medium-low and cook, whisking, for 1 minute.
Sieve mixture; add butter and vanilla: Remove pan from heat and pour mixture through prepared sieve into bowl; use a spatula to push any extra liquid through sieve (discard solids). Stir butter and vanilla into pudding until combined. Cover pudding with plastic wrap, pressing it directly onto surface to prevent a skin from forming; refrigerate until cooled completely, about 2 hours.
Whip heavy cream with sugar: In a large bowl, beat the heavy cream with remaining 1/4 cup sugar until firm peaks form.
Assemble pudding: Whisk the pudding until smooth. Spoon about a cup of the pudding into the bottom of a large glass bowl. Layer about 1/2 of the cookies over the pudding, slightly overlapping them, followed by about half of the sliced bananas.
Continue layering pudding with whipped cream, cookies, and sliced bananas: Top with about 2 cups of the pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream.
Refrigerate pudding: Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with crushed cookies and serve cold.
Source: marthastewart.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
