The Best Banana Pudding (Print Version)
# Ingredients:
→ Pudding
01 -
¾ cup (150 g) granulated sugar
02 -
¼ cup (32 g) cornstarch
03 -
½ teaspoon salt
04 -
1 ½ cups (354 ml) whole milk
05 -
1 ½ cups (354 ml) heavy cream
06 -
4 large egg yolks
07 -
2 teaspoons vanilla extract
08 -
3 tablespoons unsalted butter, cut into 3 pieces
→ Whipped Cream
09 -
3 cups (710 ml) heavy cream, cold
10 -
1 cup (125 g) powdered sugar
11 -
2 teaspoons vanilla extract
→ For Assembly
12 -
2-3 ripe bananas
13 -
3 tablespoons lemon juice (lime juice may be substituted)
14 -
45 vanilla wafers, divided
15 -
2 oz dark chocolate bar (optional)
# Instructions:
01 -
Whisk together granulated sugar, cornstarch, and salt in a medium heavy-bottomed saucepan. In a separate bowl, whisk together milk, heavy cream, and egg yolks until well combined. Gradually whisk the milk mixture into the saucepan, combining with the dry ingredients. Heat over medium, whisking constantly, until the mixture thickens to a pudding-like consistency (10-15 minutes). Remove from heat, pour through a fine mesh strainer, and whisk in butter, one piece at a time, followed by vanilla extract. Cool for 15 minutes, stirring occasionally, then cover the pudding surface with plastic wrap and refrigerate until fully cooled.
02 -
Combine heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Using an electric or stand mixer, beat the mixture until stiff peaks form.
03 -
Remove the chilled pudding from the refrigerator and stir. Fold half of the whipped cream mixture into the pudding using a spatula until fully combined.
04 -
Slice bananas into ⅛-inch thick slices and brush both sides lightly with lemon juice to prevent browning.
05 -
Spread a thin layer of pudding on the bottom of a 2.5qt baking dish. Add a layer of vanilla wafers (approximately 20). Top the wafers with brushed banana slices (or two slices per wafer if smaller). Add half of the pudding mixture on top and spread evenly. Continue layering with vanilla wafers, bananas, and the remaining pudding. Top with the remaining whipped cream.
06 -
Cover the dish and refrigerate for at least 4 hours. Before serving, crumble 5-6 wafers on top and use a potato peeler to create chocolate curls from the dark chocolate bar. Serve within 24-48 hours for the best flavor and texture.
# Notes:
01 -
Ensure the pudding mixture fully thickens before removing from heat to achieve the correct texture.
02 -
Assemble the dessert several hours before serving to allow flavors to meld.