Homemade Banana Pudding
The ultimate comfort food, Homemade Banana Pudding brings creamy layers of pudding, sweet bananas, and crunchy wafers together in one delicious dish. This easy dessert is perfect for any occasion and will surely satisfy your sweet tooth. Make it tonight to experience this timeless classic!
Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan
Ingredients
- ½ cup granulated sugar
- ⅓ cup cornstarch
- 2½ cups whole milk
- ½ teaspoon kosher salt
- 3 egg yolks egg yolks
- 2 teaspoons pure vanilla extract
- 3 tablespoons salted butter
- 4 drops yellow food coloring
- 11 ounces Nilla Wafers
- 2 large bananas
- 8 ounces whipped topping
Instructions
- Start by combining ½ cup granulated sugar, ⅓ cup cornstarch, 2½ cups whole milk, and ½ teaspoon kosher salt in a double boiler or a heatproof bowl set over a saucepan. Place it over medium heat. Stir continuously until the mixture begins to thicken, which should take around 10 to 15 minutes. Keep an eye on it— the goal is a smooth, thick consistency.
- While the pudding thickens, place 3 egg yolks in a separate bowl. After the pudding has thickened, take about ½ cup of the thickened mixture and whisk it into the egg yolks to temper them. This step is crucial as it prevents the eggs from scrambling when added to the hot pudding.
- Once the egg yolks are tempered, add them back into the pudding mixture. Continue whisking until it thickens further, about 3 to 5 minutes. It might look slightly thinner at this point, but don’t worry—it will thicken more in the refrigerator. Remove from heat.
- Next, whisk in 2 teaspoons pure vanilla extract, 3 tablespoons salted butter, and 4 drops of yellow food coloring (if using). Make sure the butter melts completely, blending everything into a creamy dream.
- Now it’s time to assemble your Homemade Banana Pudding. Take an 8×8-inch baking dish and arrange an even layer of 11 ounces Nilla Wafers at the bottom. These cookies will soak up all the delicious flavors.
- Slice 2 large bananas and place them over the cookies. Don’t be shy; the more banana, the better!
- Next, pour half of the pudding over the cookies and banana slices, smoothing it into an even layer.
- Repeat the process by adding more cookies and banana slices on top, followed by the remaining pudding. Smooth it out to create a beautiful finish.
- Once assembled, let it cool for about 15 minutes at room temperature. After it’s cooled, cover it with plastic wrap and refrigerate for at least 4 to 6 hours. This waiting period allows all the flavors to meld together.
- Before serving, top with 8 ounces whipped topping and crush any remaining cookies to sprinkle over the top. You can even add more banana slices for garnish if you like!
Notes
Storage: Store banana pudding in an airtight container in the refrigerator for up to 4 days.