Banana Pudding Just Got Real
Homemade banana pudding shouldn't take a lot of time to make. Sure, you could make it with instant pudding and wait about 3 hours for it to set, or you could use prepared pudding with a host of additives and artificial flavors, but why? In about 20 minutes, plus chill time, you can make banana pudding from scratch using wholesome ingredients – and your family will love it!
Total Time: 50 minutes | Prep Time: 20 minutes | Serves: 4 to 6
- 1/3 cup plus 2 tablespoons sugar
- 1/4 cup corn starch
- Scant pinch of salt (about 1/8 teaspoon)
2 3/4 cup 2 percent milk
2-inch piece of vanilla bean, split and scraped of beans, or 1 teaspoon vanilla extract
2 tablespoons butter
- 45 vanilla wafers
- 3 bananas
- 1 cup whipped cream
- Whisk together 1/3 cup of sugar with the cornstarch and salt in a saucepan. Whisk in the milk until smooth.
- Set the heat to medium and boil the milk for 1 minute, stirring constantly. Take the saucepan off the heat and stir in the vanilla and butter. Set the pudding aside.
- Slice the bananas into 1/4-inch slices. Line the bottom of a 2-quart serving dish with a layer of sliced bananas.
- Spoon about 1/3 of the pudding over the banana slices. Next, add half the vanilla wafers to the top of the pudding. Make two more banana-pudding layers.
- Add the remaining 15 wafers around the edges of the dish. Set the pudding in the refrigerator to chill, about 30 minutes.
- Before serving, whip the cream and 2 tablespoons of sugar in a chilled bowl until stiff peaks form, about 7 to 10 minutes. Spoon the whipped cream over the pudding, and serve.
Use different extracts for different flavors. Almond and lemon make excellent secondary flavors in classic banana pudding.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.