Description
This homemade banana pudding recipe combines a creamy, rich pudding base with layers of Nilla wafers, fresh banana slices, and a luscious cream cheese topping. Chilled to perfection, this classic Southern dessert is perfect for gatherings or a comforting treat at home.
Ingredients
Scale
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 (or granulated sugar)
- ¼ cup salted butter, cut into cubes
- 1 tablespoon banana or banana cream extract
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
Banana Pudding Assembly
- 1 (11-ounce) box Nilla wafers
- 4 medium bananas, sliced into ½-inch thick coins
- Fresh mint leaves, for garnish (optional)
Instructions
- Heat the dairy mixture: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and optional bourbon. Heat the mixture until it is barely hot but not bubbling, about 7 minutes.
- Prepare the egg mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined and thickened to a paste-like consistency.
- Temper the egg yolks: Slowly add a tablespoon of the hot milk mixture to the egg yolk mixture while stirring to temper the eggs. Repeat this process 2-3 more times to prevent curdling.
- Combine and thicken the pudding: Remove the saucepan from heat but keep it on the stove. Pour the tempered egg yolk mixture into the hot milk mixture and whisk constantly for about 2 minutes to avoid cooking the eggs. Return the pan to medium heat and whisk continuously until the pudding thickens, about 5 minutes.
- Add butter and flavor: Remove from heat, then immediately stir in the cubed butter and banana extract until the butter has melted and the mixture is smooth.
- Chill the pudding: Transfer the pudding to an airtight container. Press plastic wrap directly onto the surface of the pudding to prevent skin from forming, then cover the container and refrigerate for at least 4 hours or preferably overnight.
- Make the creamy topping: In a large bowl, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste using a handheld mixer until smooth and well combined.
- Assemble the banana pudding: In a large trifle dish or individual glasses, layer the pudding, Nilla wafers, creamy topping, and sliced bananas. Repeat the layering until you reach the top, finishing with the creamy topping and a few Nilla wafer crumbs.
- Chill before serving: Refrigerate the assembled pudding for at least 1 hour to allow flavors to meld.
- Garnish and serve: Optionally, garnish with fresh mint leaves before serving. Enjoy your homemade banana pudding!
Notes
- Use ripe but firm bananas to prevent browning and mushiness in the pudding.
- For an adult twist, the bourbon adds a subtle flavor but can be omitted for kids or alcohol-free versions.
- Pressing plastic wrap onto the pudding surface while chilling prevents a skin from forming and keeps it creamy.
- The pudding can be assembled in individual ramekins for portion control or in one large dish for gatherings.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
