Description
This homemade banana pudding recipe features a rich, creamy pudding made with milk, cream, egg yolks, and banana extract, layered with Nilla wafers and fresh bananas. Topped with a luscious cream cheese and Cool Whip mixture, it's a classic Southern dessert perfect for any occasion.
Ingredients
Scale
For the banana 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
- ¼ cup salted butter, cut into cubes
- 1 tablespoon banana or banana cream extract
For the 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
For banana pudding assembly:
- 1 (11-ounce) box Nilla wafers
- 4 medium bananas, sliced into ½-inch thick slices
- Fresh mint leaves, for garnish (optional)
Instructions
- Heat dairy mixture: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and bourbon if using. Heat until the mixture is barely hot and starting to simmer, about 7 minutes, but do not let it boil.
- Mix egg yolks and dry ingredients: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and caster sugar until it forms a smooth, paste-like consistency.
- Temper egg yolks: Slowly add a tablespoon of the hot dairy mixture to the egg yolk mixture while stirring immediately to combine, and repeat this process 2 to 3 more times to temper the eggs and prevent curdling.
- Combine and thicken pudding: Remove the pan from heat but keep it on the stove. Pour the tempered egg yolk mixture into the hot cream mixture while whisking constantly to prevent the eggs from cooking, about 2 minutes. Return the pan to medium heat and continue whisking until the pudding thickens, about 5 minutes.
- Add butter and flavoring: Turn off the heat and stir in the cubed salted butter and banana extract until the butter melts completely and the pudding is smooth.
- Chill pudding: Transfer the pudding to an airtight container and press plastic wrap directly onto its surface to prevent a skin from forming. Cover and refrigerate until well chilled and thickened, about 4 hours or overnight for best results.
- Prepare creamy topping: In a large bowl, whisk together softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste using an electric mixer or by hand until smooth and combined.
- Assemble banana pudding: In your chosen serving dish(es), layer pudding, Nilla wafers, creamy topping, and banana slices in that order. Repeat layers until the dish is filled, finishing with creamy topping and crushed wafers on top.
- Final chill and garnish: Refrigerate the assembled banana pudding for at least 1 hour before serving. Garnish with fresh mint leaves if desired. Serve and enjoy!
Notes
- Use full-fat dairy products for the creamiest texture and best flavor.
- Tempering the egg yolks is crucial to prevent curdling; add hot liquid slowly while whisking.
- If you don’t have vanilla bean paste, use pure vanilla extract as a substitute.
- For a boozy twist, bourbon is optional and enhances flavor but can be omitted.
- Assembling in individual glasses makes a great presentation for parties.
- Cover the pudding directly with plastic wrap to avoid a skin forming on the surface while chilling.
- Bananas brown quickly; slice just before assembling to keep them fresh looking.
- Leftover pudding can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 125 mg
