Easy Banana Pudding
Make homemade banana pudding with a creamy vanilla custard and fresh bananas. Easy recipe for this classic dessert that tastes better than box mixes.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 medium ripe but firm bananas
- 1 tablespoon fresh lemon juice
- 40 vanilla wafer cookies
- 2 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Combine the egg yolks and granulated sugar in a medium mixing bowl, then whisk vigorously for about 2 minutes until the mixture becomes pale and slightly thickened.
- 2
Sprinkle the cornstarch and sea salt over the egg mixture, then fold gently with a spatula until no lumps remain.
- 3
Pour the whole milk and heavy cream into a heavy-bottomed saucepan, then heat over medium-high heat, stirring occasionally, until small bubbles form around the edges and the mixture is steaming, about 6 minutes.
- 4
Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from cooking too quickly.
- 5
Continue whisking while gradually pouring the remaining hot milk into the egg mixture in a thin stream until fully combined.
- 6
Transfer the entire custard mixture back into the saucepan, then cook over medium heat, stirring constantly with a wooden spoon, until the pudding thickens enough to coat the back of the spoon, about 4 to 5 minutes.
- 7
Remove the saucepan from the heat, then stir in the vanilla extract until fully incorporated and fragrant.
- 8
Press plastic wrap directly onto the surface of the pudding, then refrigerate for at least 1 hour until thoroughly chilled.
- 9
Peel and slice the bananas into 1/4-inch thick rounds about 15 minutes before assembling, then toss gently with lemon juice in a small bowl to prevent browning.
- 10
Spread a thin layer of the chilled vanilla pudding across the bottom of a 9-by-13-inch baking dish or similar serving vessel.
- 11
Arrange a single layer of vanilla wafer cookies over the pudding, breaking some cookies in half as needed to fit snugly.
- 12
Distribute about 1/3 of the sliced bananas evenly over the cookie layer, then top with another layer of pudding.
- 13
Repeat the layering process with cookies, bananas, and pudding until all ingredients are used, ending with a final layer of pudding on top.
- 14
Mix the melted butter, brown sugar, and ground cinnamon in a small bowl, then drizzle this mixture over the top of the pudding for a subtle caramelized finish.
- 15
Cover loosely with plastic wrap and refrigerate for at least 3 hours or overnight, allowing the cookies to soften slightly and flavors to meld together beautifully.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Greek yogurt or half-and-half | Reduces overall fat and calories while maintaining a creamy texture; Greek yogurt adds beneficial probiotics for digestive health |
| Granulated sugar | Coconut sugar or honey | These alternatives have a lower glycemic index, causing a gentler rise in blood sugar compared to refined white sugar |
| Vanilla wafer cookies | Almond flour-based cookies or crushed almonds with a touch of honey | Increases fiber content and provides healthy fats plus plant-based protein, improving satiety and digestive health |
| Whole milk and heavy cream combination | Unsweetened almond milk or oat milk with cashew cream | Offers a dairy-free option that reduces saturated fat intake while maintaining creaminess through plant-based alternatives |
| All bananas as written | Use 2 bananas plus 1/2 cup diced fresh strawberries or raspberries | Adds antioxidants and fiber while moderating the total sugar load from bananas, creating more complexity |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 328 |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Cholesterol | 115mg |
| Sodium | 138mg |
| Carbohydrates | 48g |
| Fiber | 2g |
| Sugar | 32g |
| Protein | 7g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
