Description
Ingredients:
1 can sweetened condensed milk
2 cups milk
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla extract
3 ripe bananas, sliced
1 box vanilla wafers
1 cup whipped cream (optional)
Directions:
In a medium saucepan, combine sweetened condensed milk, milk, sugar, cornstarch, and salt. Cook over medium heat, whisking frequently, until thickened and bubbling, about 5–8 minutes.
In a small bowl, beat egg yolks. Gradually add a spoonful of the hot milk mixture to the eggs, whisking constantly. Pour the egg mixture back into the saucepan and stir well.
Stir in vanilla extract and cook for another minute until smooth.
In a trifle dish or serving bowl, layer vanilla wafers, banana slices, and warm pudding. Repeat layers, finishing with pudding on top.
Refrigerate for at least 4 hours to set.
Top with whipped cream before serving if desired.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 4 hrs 25 mins
Servings: 8
Kcal: 320
Step-by-Step Guide
Follow these detailed instructions for perfect banana pudding every time. First, gather all ingredients and equipment: a medium saucepan, whisk, small bowl, and your trifle dish. Begin by combining the sweetened condensed milk, milk, sugar, cornstarch, and salt in the saucepan. Place it over medium heat. The key here is to whisk frequently, not constantly, to prevent scorching. Cook until the mixture is thick, coats the back of a spoon, and shows slow, large bubbles—this indicates the cornstarch has activated.
While the mixture heats, beat the three egg yolks in a small bowl. This step, called tempering, is crucial. Once the pudding base is hot, take a spoonful and slowly drizzle it into the yolks while whisking vigorously. This gradually raises the eggs’ temperature. Then, pour the entire yolk mixture back into the saucepan. Cook for one more minute, stirring constantly, to create a safe, silky custard. Remove from heat and stir in the vanilla.
Serving Suggestions
While delicious on its own, you can elevate your banana pudding presentation. For individual servings, layer the components in clear glasses or mason jars. Garnish the final whipped cream layer with a vanilla wafer and a thin banana slice. For a party, create a banana pudding parfait bar with toppings like crushed toffee bits, chocolate shavings, or a drizzle of caramel sauce. A sprinkle of cinnamon or nutmeg over the top adds a warm, aromatic touch.
How-to Summary
In brief: Make a stovetop custard with condensed milk, milk, sugar, cornstarch, and salt. Temper beaten egg yolks into the hot mixture to create a rich pudding. Layer the warm pudding with vanilla wafers and sliced bananas in a dish. Chill thoroughly to allow the wafers to soften into a cake-like texture. Top with whipped cream before serving.
Frequently Asked Questions
Can I make this pudding ahead of time? Absolutely. The assembled pudding needs at least 4 hours to set, making it an ideal make-ahead dessert. It will keep, covered, in the refrigerator for up to 2 days.
What can I use instead of vanilla wafers? Shortbread cookies, ladyfingers, or even pound cake slices make excellent substitutes. The texture will vary slightly, but the flavor will still be fantastic.
Why is my pudding lumpy? Lumps usually form if the cornstarch wasn’t fully dissolved or if the mixture was not whisked enough during cooking. Always whisk your dry ingredients with a bit of cold milk first to create a slurry before adding the rest of the liquids.
Can I use instant pudding mix? You can, but the flavor and texture will be different. The cooked custard method yields a richer, more decadent and authentic result.
How do I prevent the bananas from browning? Toss the sliced bananas in a little lemon or pineapple juice before assembling. The acid slows oxidation. Alternatively, ensure they are fully covered by pudding in the layers.
Common Mistakes to Avoid
- Adding eggs directly to the hot mixture: This will scramble them. Always temper the yolks first.
- Undercooking the cornstarch: The pudding must come to a full bubble to thicken properly and lose any starchy taste.
- Using warm pudding to assemble: Let the pudding cool for 10-15 minutes before layering. If it’s too hot, it will make the bottom wafer layer soggy immediately.
- Not chilling long enough: The 4-hour minimum is essential for the wafers to absorb moisture and create the classic soft texture.
Conclusion
This classic banana pudding recipe combines a rich, homemade custard with the perfect balance of sweet bananas and soft vanilla wafers. By following the step-by-step guide and avoiding common pitfalls, you can create a crowd-pleasing dessert that is both comforting and impressive. Remember, the magic happens in the fridge, so patience is key. Enjoy this timeless treat that is sure to become a family favorite.