americanbananadessertvegetariancustardno-bake-styleclassic

Banana Pudding

Name: Banana Pudding
Prep time: 12 min
Cook time: 8 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 300 ml whole milk; 2 egg yolks; 45 g caster sugar; 18 g cornstarch; 1 pinch fine salt; 5 ml vanilla extract; 10 g unsalted butter; 2 medium (about 220 g peeled) ripe bananas; 60 g vanilla wafers; 80 ml double cream; 8 g caster sugar

This Banana Pudding is creamy, nostalgic, and deeply comforting, with silky vanilla custard layered between sweet banana slices and tender vanilla wafers. The contrast of cool whipped cream, softening biscuits, and fresh fruit makes it simple but irresistible.

30 min

2 servings

538 kcal

American

Ingredients

Vanilla pudding

300 mlwhole milk
2egg yolks
45 gcaster sugar
18 gcornstarch
1 pinchfine salt
5 mlvanilla extract
10 gunsalted butter

Layers and topping

2 medium (about 220 g peeled)ripe bananas
60 gvanilla wafers
80 mldouble cream
8 gcaster sugar

Instructions

1
Prepare the pudding base: in a medium bowl, whisk the egg yolks, caster sugar, cornstarch, and salt until smooth and pale with no dry lumps remaining.
2
Warm the milk in a small saucepan over medium heat until steaming but not boiling, about 2 to 3 minutes. Slowly whisk about half of the hot milk into the yolk mixture to temper it, then pour everything back into the saucepan. This prevents the eggs from scrambling.
3
Cook the pudding over medium-low heat, whisking constantly and scraping the corners of the pan, until thickened and just bubbling, 2 to 4 minutes. Once thick, whisk for 30 seconds more to fully cook the starch, then remove from the heat and whisk in the vanilla extract and butter until glossy.
4
Transfer the pudding to a bowl and press a piece of baking paper or cling film directly onto the surface to prevent a skin. Let it cool for 10 minutes at room temperature.
5
While the pudding cools, whip the double cream with the remaining caster sugar to soft peaks. It should hold gentle folds rather than stiff points so it layers neatly.
6
Slice the bananas into 5 mm rounds. In 2 serving glasses or small bowls, make the first layer with a few vanilla wafers, then banana slices, then a spoonful of pudding. Repeat the layers until all the wafers, bananas, and pudding are used.
7
Top each pudding with the whipped cream. For the best classic texture, rest the assembled puddings for 10 minutes so the wafers soften slightly while still keeping some bite. Serve chilled or at cool room temperature.

Nutrition per serving

538 kcal

Calories

10g

Protein

69g

Carbs

24g

Fat

Fiber

Notes

•For a stronger banana flavour, choose ripe bananas with a few brown speckles, but avoid overly mushy fruit.
•If you want a neater finish, reserve 2 or 3 wafers to crush over the top just before serving.
•The pudding can be made a few hours ahead and chilled; the wafers will soften more and become cake-like.
•If you only have granulated sugar, it can be used in place of caster sugar.

Background

Banana pudding is a beloved Southern American dessert that became especially popular in the 20th century with the rise of commercial vanilla wafers and home-style custard puddings. The classic version layers bananas, vanilla pudding, and wafers, often finished with whipped cream or meringue.

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