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Banana Cream Pudding
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Equipment:
**Medium saucepan**
mixing bowl
**whisk**
**serving dish**
plastic wrap
Cuisine Type: American
Decadent Banana Cream Pudding is a classic dessert that combines the rich, creamy texture of custard with the delightful flavor of ripe bananas. This luscious pudding is perfect for satisfying your sweet tooth and can be enjoyed as a standalone dessert or as a topping for cakes and pastries.
With its layers of flavor and texture, this pudding is sure to impress at any gathering or family dinner. Making this banana cream pudding isn’t only simple but also allows for customization based on your preferences. You can layer it with vanilla wafers or graham crackers for added crunch, and the addition of whipped cream on top makes it extra indulgent.
This recipe celebrates the sweet and creamy combination of bananas and custard, creating a comforting dessert that’s a favorite among both children and adults.
Ingredients:
- 2 ripe bananas, sliced
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream (for topping, optional)
- Vanilla wafers (for layering, optional)
Instructions:
- In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Whisk the mixture together over medium heat until it becomes smooth and begins to thicken, about 5-7 minutes. Stir continuously to prevent lumps from forming.
- In a separate bowl, whisk the egg yolks until they’re light and frothy. Slowly pour about a cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks. This will prevent them from scrambling when added to the hot mixture.
- Gradually pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, stirring constantly, until the pudding thickens further and bubbles gently, about 3-5 more minutes.
- Once thickened, remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Allow the pudding to cool slightly for a few minutes.
- To assemble, layer the bottom of your serving dish with sliced bananas and, if desired, vanilla wafers. Pour half of the pudding mixture over the bananas and wafers, then repeat the layers. Cover the dish with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Chill the banana cream pudding in the refrigerator for at least 2 hours to allow it to set. Before serving, top with whipped cream for an extra touch of indulgence.
Extra Tips:
For an added flavor twist, consider folding in a tablespoon of rum or banana liqueur into the pudding mixture after it has thickened. You can also use a mix of different types of bananas, such as plantains, for a unique flavor profile.
If you’re short on time, feel free to use instant banana pudding mix as a shortcut; just follow the package instructions and layer with fresh banana slices.
Enjoy your delightful dessert!
