Old Fashioned Homemade Banana Pudding
Bringing old fashioned desserts into a new light with this made from scratch Homemade Banana Pudding. The creamiest vanilla bean pudding lightened up with fresh whipped cream and layered with sliced bananas and the nostalic Nilla Wafers.
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Servings: 8
Calories: 535kcal
Ingredients
Vanilla Pudding
- 5 Egg Yolks
- ¾ Cup Granulated Sugar
- ¼ Cup Corn Starch
- 2 Vanilla Bean Slit
- 2 Cups Whole Milk
- 1 Cup Heavy Cream Whipped
- 3 Bananas Sliced
- 2 Cups Nilla Wafers Regular or Mini
Fresh Whipped Cream Topping
- 1 Cup Heavy Whipping Cream
- 3 Tablespoon Powdered Sugar
- ½ teaspoon Vanilla Extract
Instructions
Prepare the Vanilla Pudding
- In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar and cornstarch until thick and smooth; set aside
- In a medium saucepan combine the milk, vanilla bean split in half and the seeds scraped out and the remaining ¼ cup granulated sugar and bring to a simmer.
- Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs. (temper means to slowly warm the eggs by adding a small amount of milk to the egg milk to bring them to the same temperature)
- Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
- On low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
- Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
- Allow the custard to cool completely in the refrigerator for 1 hour
- Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling.
Prepare the Whipped Cream Topping
- In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks; set aside
Assemble the Homemade Banana Pudding
- Using 4 individual trifles dishes or one large trifle dish, start layering the vanilla pudding in the bottom of each glass, followed by Nilla Wafers and then sliced bananas; repeat each step one time finishing with fresh whipped cream to garish
- Serve immediately or refrigerate until ready to serve. (Recommended to serve within a few hours of assembling)
Notes
- Make sure that the bananas are yellow with a few brown spots. You don't want them green and you don't want "banana bread bananas" with brown all over!
- Give yourself time to make the vanilla pudding. This can be made the night before so that you have time to let it chill and thicken.
- Use vanilla beans instead of vanilla extract in the vanilla pudding. This will make a big difference in the flavor.
Nutrition
Serving: 8g | Calories: 535kcal | Carbohydrates: 58g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 164mg | Potassium: 239mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1065IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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