You will be invited back to the cookout if you bring this creamy, dreamy banana pudding. Layers of homemade vanilla custard, Nilla wafers and sliced bananas make this version worlds better than the store-bought stuff.
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- Yields:
- 8 – 10 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 477
- 2 c.
whole milk
- 1/2 c.
sugar
- 1/2 tsp.
kosher salt
- 1 3/4 c.
heavy cream, divided
- 4
large egg yolks
- 3 tbsp.
cornstarch
- 1/2 tsp.
pure vanilla extract
- 40
vanilla wafer cookies (we used Nilla Wafers), plus more, crumbled, for topping
- 2
large ripe bananas, sliced 1/4 inch thick
Directions
-
- Step 1In large saucepan, whisk together milk, sugar, salt, and 1 cup heavy cream. In large heatproof bowl, whisk egg yolks and cornstarch until combined.
- Step 2Heat milk mixture on medium-high until just starting to simmer, 3 to 5 minutes. In slow, steady stream, pour hot milk mixture over egg yolk mixture, whisking constantly to prevent eggs from cooking. Pour entire mixture into saucepan, reduce heat to medium-low, and whisk constantly until thickened to consistency of pancake batter and mixture bubbles a few times, 5 to 6 minutes. Strain through fine-mesh sieve into large bowl, then whisk in vanilla.
- Step 3Spread thin layer of pudding onto bottom of 8- by 8-inch baking dish. Arrange one-third of cookies on top, then top with one-third of bananas. Dollop and spread another one-third of pudding mixture over bananas. Repeat layering process twice more, ending with pudding; smooth top. Place plastic wrap directly onto surface of pudding and refrigerate until chilled and cookies have softened, at least 6 hours.
- Step 4When ready to serve, in stand mixer fitted with whisk attachment, beat remaining 3/4 cup heavy cream on medium-high just until stiff peaks form, 2 to 3 minutes. Spread over pudding and top with crumbled cookies.
Keep whisking the custard to avoid scrambling the eggs during the thickening process.
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
