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    Home » Recipes » American

    Updated: Jan 14, 2022 by Marc · 24 Comments

    Banana Pudding

    This decadent banana pudding has buttery poundcake, silky smooth vanilla pudding, bananas, and whipped cream layered into a heavenly trifle.
    Recipe Pin

    If you've been reading this blog for long you know that I don't do many desserts. This isn't because I have anything against sweet things (in fact it's quite the opposite). The fact of the matter is that desserts tend to take a lot longer to make, and when a sweet craving hits, I'm often content just heading to the nearest bakery to sate my sweet-tooth.

    Banana pudding is one dessert that I'll happily make at home. It uses ingredients I almost always have on hand, and takes less than half an hour to make. The hardest part is waiting until the creamy vanilla goodness has seeped into the cake, turning the whole thing into a sweet, luscious mess.

    For the vanilla pudding, I started with my chocolate pudding recipe. While delicious and relatively simple to make, I couldn't help but wonder if I could cut out a few steps to make it even simpler. Like most pudding recipes, I usually cream the yolks, sugar and cornstarch in a mixer, adding in hot milk, then cooking the mixture again. I decided to try and blend all the ingredients together, then cook the pudding in one step.

    As it turns out, the mixing and two step cooking is unnecessary; my custard turned out beautifully! You'll want to heat it gently over a low heat and stir it constantly though, to prevent lumps from forming.

    After my custard was done, I decided to lighten up the custard by incorporating whipped cream. The result was a smooth, mousse-like custard that melts as it hits your tongue. Together with the seeds from a whole vanilla bean, it makes for a heavenly pudding that would be delicious all on its own.

    Of course banana pudding wouldn't be banana pudding without bananas, so I sliced up a few bananas and sandwiched in a layer of Castella (Japanese pound cake). Sara Lee, ladyfingers, or vanilla wafers will all work just fine though, it all depends on what's in your pantry/freezer.

    📖 Recipe

    Banana Pudding

    No ratings yet
    Print Pin Discuss
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 32 minutes mins
    Yield 6 servings

    Units

    Ingredients 

    • 1 vanilla bean
    • 1 ½ cups whole milk
    • 3 extra large egg yolks
    • ¼ cup granulated sugar
    • 2 tablespoons cornstarch
    • ⅓ cup heavy cream (whipped until stiff)
    • 2 bananas
    • 1 loaf pound cake (cut into ¼" slices)

    Instructions

    • Split the vanilla bean lengthwise and use the back of your knife or a spoon to scrape the seeds out of the pod (save the pod to make vanilla sugar). Add the vanilla seeds, milk, eggs yolks, sugar, and corn starch to a blender, and blend until smooth.
    • Pass the mixture through a fine mesh tea strainer and into a saucepan. Heat the saucepan over medium-low heat and use a silicone spatula to continuously scrape the bottom and sides of the pot to keep the pudding from scorching.
    • Continue heating and stirring until the mixture thickens, but do not allow it to boil. Remove the pot from the heat and allow the mixture to cool to room temperature. You can speed this up, but submerging the bottom of the pot in a bowl of ice water while stirring. When the pudding has cooled, fold in the whipped cream.
    • Peel and slice the bananas into thin rounds and line the bottoms of 6 small glasses or ramekins with bananas. Spoon a layer of vanilla pudding on top, then add a layer of pound cake. If you still have room, add some more bananas, then top with a layer of pudding. Cover and refrigerate overnight.
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      Recipe Rating




    1. raquel@erecipe says

      September 05, 2011 at 7:04 am

      how I love to make this one today I really love it...banana is one fruit that i really love.

      Reply
    2. Tokyo Terrace says

      September 05, 2011 at 8:51 am

      I will be making this. Very soon! My mom makes a killer banana pudding (she's from Tennessee so the talent runs in her blood) and this looks like a beautiful version. Thanks for sharing!

      Reply
    3. the indolent cook says

      September 05, 2011 at 12:41 pm

      Now that looks luscious.  Even though you don't post them as often, you always make such wonderful desserts!

      Reply
    4. Sommer J says

      September 05, 2011 at 1:53 pm

      most certainly will try soon. i love almost anything banana.

      Reply
    5. cjbollinger says

      September 05, 2011 at 11:30 pm

      Marc, would it be a problem if you don't strain the vanilla/milk mixture before heating?

      Reply
    6. vweiss says

      September 06, 2011 at 12:03 am

      Ive made chocolate pudding before and vanilla pudding - but never banana pudding. I hope to try this recipe soon. Thanks for the inspiration.

      Reply
    7. Marc Matsumoto says

      September 06, 2011 at 1:03 am

      You may end up with some small lumps if you don't strain it first, but it certainly wouldn't effect the taste.

      Reply
    8. Oui, Chef says

      September 06, 2011 at 12:48 pm

      I've always loved banana cream pie, but have never had a banana pudding.  This one goes on the list for sure.  It would be great served with a peanut butter cookie! - S

      Reply
    9. Flourtrader says

      September 06, 2011 at 3:35 pm

      This is a classic treat that is often overlooked.  I like the idea of layering with the pound cake, makes for a wonderful dessert.  Glad you posted this!

      Reply
    10. Linda says

      September 06, 2011 at 4:30 pm

      I love banana desserts and this is a wonderful combination. The vanilla bean is lovely as is the presentation!

      Reply
    11. Marilia says

      September 08, 2011 at 3:25 am

      I fell in love with banana pudding when we lived in Memphis.  I LOVE the idea of adding a layer of Castella, one of the things I fell in lovalk about a marriage between t my memories!

      Reply
    12. Cathy/ShowFoodChef says

      September 08, 2011 at 3:34 am

      Ohhh, you are cooking my world, now.  I grew up with 'nanna pudding 😀  This looks and sounds like a little upgrade and I love it!

      Reply
    13. Christina Lucas says

      September 08, 2011 at 4:37 pm

      Oh I love those beautiful vanilla bean flecks in the pudding!

      Reply
    14. Kyle Weber says

      September 15, 2011 at 2:13 am

      this looks amazing!!! 🙂

      Reply
    15. We Are Never Full says

      October 24, 2011 at 1:26 pm

      yum!  i would love to try to make this!  when we were down south a few years ago, this was the "gotta try" thing in some local parts.  i had not idea it as a local specialty there.  it was good but there is no way the one i had had real vanilla beans in there. this looks great.

      Reply
    16. We Are Never Full says

      October 24, 2011 at 5:26 pm

       yum!  i would love to try to make this!  when we were down south a few years ago, this was the "gotta try" thing in some local parts.  i had not idea it as a local specialty there.  it was good but there is no way the one i had had real vanilla beans in there. this looks great.

      Reply
    17. Nigel Yeo says

      March 24, 2012 at 9:47 am

      Hi Marc, beautiful pictures and recipes. I'm so keen on making this banana pudding to try it myself but I've just thought of something else; It's gonna be my grandpa's birthday in 2 weeks time, any chance that I could adapt this recipe into a cake?

      Reply
    18. Marc Matsumoto says

      March 27, 2012 at 12:35 am

      Great idea Nigel! If I were going to turn this into a cake, I'd make a sponge or pound cake, slice it into a few layers, spread the pudding and banas in between, then cover in whipped cream. Refrigerate overnight, and decorate with some freshly sliced bananas and white chocolate shavings.

      Reply
    19. Morena says

      July 29, 2012 at 5:45 pm

      This tastes really good. We made it today and followed almost precisely, lease forgive. The change was using 4tbspns of flour since we'd forgotten to buy the cornstarch and sweetened the whip cream just a pinch or two. HOWEVER, stick to the recipe and you'll be pleased. Very precise. I'll be trying more of your recipes. Thanks.

      Reply
    20. Marc Matsumoto says

      July 30, 2012 at 4:09 am

      Hi Morena, glad to hear you liked it!

      Reply
    21. Mello says

      August 11, 2012 at 4:18 am

      Gooooood LORD. Made this, but subbed whole milk for 2% and omitted the whipped cream. Still amazingly delicious. Also, was really pleased that the pudding (despite being so easy) came out looking almost as beautiful as yours! Thanks Marc 🙂

      Reply
    22. Shannon says

      July 09, 2013 at 11:18 am

      any chance you think creaming the banana and adding it to the pudding mix would work? maybe leaving all or some of the cornstarch out? maybe whip it with the cream?

      Reply
    23. Marc Matsumoto says

      July 09, 2013 at 11:52 pm

      Hi Shannon, they all sound like great ideas, but a few things to consider. Pureeing the banana into the pudding will likely darken the color. Leaving the cornstarch out will most likely leave you with a thin pudding as there are not enough eggs to thicken the pudding on their own. Mixing with the cream and then whipping won't work, but you can whip the cream first and then fold it into the custard a little at a time for a lighter custard. —
      Sent from Mailbox for iPhone

      Reply
    24. Casey says

      August 01, 2013 at 9:59 pm

      Thank you so much Marc. My daughter and I made this today for some visiting relatives....it was a huge hit! The pudding was perfectly sweet, the consistency was nice. We used good old fashioned vanilla wafers, though. Awesome, will make again...definitely.

      Reply

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    Trending Recipes

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