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The Best Homemade Banana Pudding Recipe

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★★★★★

4.9 from 111 reviews

This homemade banana pudding recipe combines a rich, creamy pudding base with layers of classic Nilla wafers and fresh banana slices, topped with a luscious creamy topping. Infused with vanilla bean and banana extract, and optionally a hint of bourbon, it’s a nostalgic Southern dessert that’s perfect for gatherings or a comforting treat.

Ingredients

Scale

Pudding

  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 tablespoon bourbon (optional)
  • 5 large egg yolks
  • 1 tablespoon vanilla bean paste
  • ¼ cup cornstarch
  • ½ cup caster sugar (or granulated sugar)
  • ¼ cup salted butter, cut into cubes
  • 1 tablespoon banana or banana cream extract

Creamy Topping

  • 8 ounces full-fat brick cream cheese, room temperature
  • 8 ounces Cool Whip, room temperature
  • ½ cup sweetened condensed milk
  • 1 tablespoon vanilla bean paste

Assembly

  • 1 (11-ounce) box Nilla wafers
  • 4 medium bananas, sliced into ½-inch thick slices
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Prepare the pudding base: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and bourbon if using. Heat the mixture until it’s just simmering, about 5-7 minutes, without letting it boil.
  2. Mix egg yolk blend: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and caster sugar until a smooth, paste-like consistency is achieved.
  3. Temper the egg yolks: Slowly add about a tablespoon of the hot milk-cream mixture to the egg yolk mixture, stirring quickly to combine. Repeat 2-3 times to temper and prevent curdling.
  4. Combine mixtures: Remove the saucepan from heat but keep it warm. Pour the tempered egg yolk mixture into the hot cream mixture while whisking constantly to avoid scrambling the eggs, continuing for about 2 minutes.
  5. Thicken the pudding: Return the pan to medium heat and whisk continuously for 4-5 minutes until the pudding thickens. Remove from heat and stir in the cubed butter and banana extract until fully melted and incorporated.
  6. Chill the pudding: Transfer the pudding to an airtight container. Press plastic wrap directly onto the surface to prevent a skin from forming. Cover and refrigerate for at least 4 hours, preferably overnight, until well chilled and thickened.
  7. Prepare creamy topping: In a large bowl, using a handheld electric mixer or whisk, combine the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Mix until smooth and fully blended.
  8. Assemble the banana pudding: In your chosen serving dish or individual glasses, start with a layer of chilled pudding, then a layer of Nilla wafers, followed by the creamy topping and banana slices. Repeat layering until you reach the top, finishing with the creamy topping and garnish with wafers or crumbs.
  9. Chill before serving: Refrigerate the assembled pudding for at least 1 hour to meld flavors and firm up. Garnish with fresh mint leaves if desired, then serve and enjoy.

Notes

  • For best flavor and texture, allow the pudding to chill overnight before assembling.
  • Tempering the eggs is crucial to prevent them from scrambling when combined with hot milk mixture.
  • Use ripe but firm bananas to avoid mushy texture in the final dessert.
  • You can omit bourbon if preferred or substitute with vanilla extract.
  • Cool Whip can be substituted with whipped cream for a fresher taste but adds less sweetness and stability.
  • Plastic wrap pressed onto the pudding surface prevents a skin from forming, ensuring smooth texture.
  • Store assembled pudding covered in the refrigerator and consume within 3 days for optimal freshness.

Keywords: banana pudding, homemade banana pudding, southern dessert, creamy banana dessert, Nilla wafers dessert, layered banana pudding

Find it online: https://tastybella.com/the-best-homemade-banana-pudding-recipe/