Banana Pudding
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings (or four big servings if you are using mason jars!) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Ingredients
Scale
- 5 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 2 teaspoons vanilla
- 2 tablespoons butter
- 4 ripe bananas, sliced and quartered
- 20 vanilla wafer cookies, broken into small pieces, plus one extra crushed into crumbs
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
Instructions
- Make pudding: whisk the egg yolks, sugar and cornstarch together until smooth and set aside.
- Heat the milk in a medium sized pot until boiling. Remove from heat, pour into a measuring cup and pour in a slow stream into the egg mixture, whisking constantly.
- Pour the milk mixture into a clean pot and whisk over medium heat until it thickens. When it starts to thicken it will go fast, so whisk whisk whisk so you don’t get lumps.
- Spoon the hot pudding into a bowl and add the vanilla and butter. Whisk until the butter is melted, cover with plastic wrap and refrigerate until cool, at least 2 hours.
- When pudding is cool, assemble in either single serving dishes or a medium serving bowl as follows: half the pudding, half the cookies, half the bananas. Repeat with remaining ingredients.
- Make the whipped cream by whipping the cream and sugar together until the cream forms medium soft peaks. Spoon cream onto the top of pudding, sprinkle with cookie crumbs and serve!
Find it online: https://www.framedcooks.com/banana-pudding/