Banana Pudding

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IngredientsBanana Pudding

  • 2 cups milk, 2% or higher
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1/4 teaspoon salt
  • 1 whole egg
  • 1 whole egg yolk
  • 2 tablespoons unsalted butter
  • 3 whole bananas
  • 50 whole vanilla wafers
  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla extract, for the whipped cream


  1. Prepare a 1-1/2 quart casserole dish with non-stick cooking spray.
  2. In a medium sauce pan, whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg and egg yolk.
  3. Once well-combined, place the pan over medium heat and cook until thick and bubbling. Remove the pan from the heat.
  4. Add the butter (and vanilla extract if you are using) and whisk until completely melted.
  5. Pour the pudding through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
  6. Peel and slice the bananas.
  7. In the prepared casserole dish, place a layer of the sliced bananas.
  8. Top the bananas with a layer of the vanilla wafer cookies.
  9. Pour 1/3 of the pudding over the bananas and wafers, spreading to the edges.
  10. Repeat this process twice more, then top the last layer of pudding with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.

Making the whipped topping:

  1.  Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks.
  2. Spread the whipped cream over the chilled pudding.
  3. Top with crushed vanilla wafer cookies.
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Posted in Banana Pudding, Puddings Tagged with: ,

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