When it comes to a good ol’ fashioned Banana Pudding, nothing beats the sweet smell of buttery wafer cookies and the aroma of heavy whipping cream after a long day of doing absolutely everything. So, if you’re looking for a quick, easy-to-follow traditional banana pudding recipe, then grab your mixing bowls and food processor and follow along!
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I ADORE a well-made banana pudding dessert.
The creaminess of the vanilla crème, the crunchy wafers, and the tingly sensation I experience when taking the first bite after it’s been chilling in the refrigerator overnight all have me doing a happy dance in the middle of the kitchen.
After the debut of Paula Deen’s banana pudding recipe, I was sure that many variations of the dish would surely hit the market afterward.
But after days went by and nothing out of the ordinary flew past me, I sighed in relief.
Banana Pudding is such a classic delicacy (southerners swear by it).
So much so that rarely will you taste a homemade banana pudding that’s not bursting with the fresh flavor of crisp vanilla or sweetened milk.
There’s a pride that comes with making this fan-favorite, and not to mention this is one of my all-time comfort foods.
Why You'll Love This Recipe
- Fresh vanilla extract makes a big difference
- Reduce your bowl size to easily add more layers
- Plantains can be substituted for traditional bananas
What You'll Need
Some of the ingredients you’ll need you probably already have on hand; however, before we begin, let’s double-check to make sure we have everything:
- Kosher Salt
- Vanilla Extract
- Heavy Whipping Cream
- Condensed Milk
- Mini Nilla Wafer Cookies
HOW TO MAKE BANANA PUDDING
- With a small bowl, combine the cornstarch, sugar, and salt together until blended smooth
- In a separate large bowl, whisk the eggs until they are light in color
- Once eggs are whisked, add in the cornstarch mixture and continue to whisk
- In a large saucepan mix together both the milk and 6 tbsp of sugar. Continue to mix together until it begins to boil
- Once boiling, remove from heat and slowly pour the hot milk into the eggs mixture and then place the mixture back into the pot over medium to high heat and constantly whisk until the mixture starts to thicken
- Using a large bowl, place a handful of ice and 1 to 2 cups of water to create an ice bath
- Place the hot pot into the ice bath to cool down and once cooled, scoop out pudding into a bowl and set it to the side
- With a stand mixer, beat together both the heavy whipping cream and condensed milk until foam like
- Fold in the whipped cream into the pudding and start building your pudding inside your serving dish
- Using your food processor, grind up about 2 cups of the cookies into crumbs and lay an even layer of the nilla cookies onto the pudding
- Place a layer of sliced bananas over the pudding and continue building your pudding
- Allow the dessert to stiffen inside the refrigerator until ready to serve
TIPS FOR MAKING BANANA PUDDING
- Cornstarch is used as a thickening agent, therefore depending on how ‘thick’ you like your vanilla pudding to be, you can add or subtract from our recommended 3 tablespoons.
- It is recommended not to allow your pudding to chill in the refrigerator beyond 8 hours. This is because the bananas will begin to turn brown after that point, and although edible, will not be as visually appealing as it originally was.
- If you are piling on multiple layers, remember to either increase the amount of pudding mix that you make or reduce the size of your bowl to create tighter layers.
- We suggested setting it aside after the ice bath if you are limited on time for the pudding. If you are not limited, then we recommend allowing your pudding to ‘set’ inside the fridge for at minimum 2 hours to allow it to thicken more.