Homemade Banana Pudding
There is something nostalgic about homemade banana pudding. It’s a recipe that has been around for eons and rightfully so. It is so easy to make with ingredients you probably have on hand AND it’s a dessert that everyone (at least in my family) loves. It is such a quick and easy recipe so I hope you go ahead and give it a go! If you live in Canada you may find that the Nilla wafers are hard to find. I have discovered that you can buy them on Amazon but WOW are they expensive. I have found a Canadian alternative that works really well. They are Kinnikinnick (gluten-free) Vanilla wafer cookies. They are a little bit smaller but they do the trick. I have found them at Superstore in Canada.
Made with simple ingredients this easy homemade banana pudding is perfect for a weekday dessert or fancy enough to take to a potluck dinner. It’s up to you. If you do take it to a potluck then I suggest you add a layer of whipped cream (or whipped topping) on top and smooth it out then sprinkle the top with a few wafer crumbs and maybe a slice or two of banana just before serving (so everyone knows what the delicious dish is.
What you need for Homemade Banana Pudding:
- Bananas (3-4)
- granulated sugar
- cornstarch
- whole milk
- eggs (yolk only)
- vanilla extract
- salt (optional)
- cold butter (optional)
- Vanilla wafer cookies (either Nila or Kinnikinnick)
Just about everyone has these staples (aside from the bananas) in their pantry or fridge.
Homemade Banana Pudding
Ingredients
- ⅔ cup granulated sugar
- 1 T cornstarch
- pinch salt (optional)
- 6 lg Egg Yolks reserve whites for another purpose
- 2 cups whole milk
- 2 tsp vanilla extract
- 1 box Nilla Wafers (or other vanilla wafer cookie)
- 3 lg bananas, sliced into "coins"
- 1-2 Tbsp cold butter optional
Instructions
- In a medium saucepan combine ⅔ cup granulated sugar, 1 T cornstarch and pinch salt (optional) if using.
- add 6 lg Egg Yolks and whisk to combine until smooth
- over medium heat, slowly add the 2 cups whole milk while stirring constantly. Bring the mixture to a simmer until thickend. Do not let it boil hard or it may split.
- Once thick, remove from heat and stir in the 2 tsp vanilla extract and the cold butter, stir until melted
- Pour the custard into a bowl and put in the refrigerator to cool for about 15 minutes.
Assemling the Banana Pudding
- Once the custard is cooled for 15 minutes remove it from the refrigerator.
- In a serving bowl or casserole dish layer the vanilla wafers and banana slices in alternating layers ending with banana slices (wafers, bananas, wafers, bananas)
- Once all the layers are done, pour the cooled custard evenly over the top of everything and smooth to fill any gaps. Cover with plastic wrap (make sure the plastic wrap touches the custard to prevent a film from forming) and return to the refrigerator for at least 4 hours or overnight (the longer the better).
- To serve, scoop out some of the banana pudding and top with whipped cream and if desired a few wafer crumbs for texture. Enjoy!
Notes
