Here’s a rich, creamy, and classic Banana Cream Pudding—smooth vanilla pudding layered with fresh bananas and cookies. 🍌🥄
Banana Cream Pudding
Ingredients (serves 6–8)
For the pudding:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For layering:
- 3–4 ripe bananas, sliced
- 1 box vanilla wafers (or shortbread cookies)
- 1 cup whipped cream (for topping)
Instructions
- Make the Pudding:
- In a saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk and cream until smooth.
- Cook over medium heat, stirring constantly, until thickened and bubbling (about 5–7 minutes).
- Temper Eggs:
- In a small bowl, beat egg yolks.
- Slowly whisk a small amount of hot milk mixture into the yolks.
- Pour egg mixture back into the saucepan and cook 1–2 more minutes until thick and silky.
- Finish:
Remove from heat. Stir in butter and vanilla. Let cool slightly. - Layer the Pudding:
- In a dish or trifle bowl, layer vanilla wafers, banana slices, and warm pudding.
- Repeat layers until ingredients are used, ending with pudding.
- Chill:
Cover and refrigerate at least 3–4 hours (or overnight) to set. - Top & Serve:
Add whipped cream and crushed wafers before serving.
💡 Tips for the Best Texture:
- Use ripe but firm bananas (not mushy).
- Press plastic wrap directly on pudding surface while cooling to prevent skin.
- For extra flavor, add a pinch of cinnamon or a splash of banana extract.
If you’d like, I can give you a no-cook shortcut version using instant pudding that takes only 15 minutes to assemble—perfect for last-minute dessert. Want that version? 🍌✨
