The Best Creamy & Easy Homemade Banana Pudding (From Scratch!)
A from-scratch recipe for a classic, creamy banana pudding served in individual dessert cups. This version features a rich, homemade vanilla bean pastry cream (crème pâtissière), which is cooked on the stovetop and then combined with fresh banana slices. After chilling, the pudding is topped with a homemade cocoa-flavored whipped cream. This recipe forgoes the traditional vanilla wafers for a smoother, more custard-focused dessert.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes (includes chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: Making Custard, Chilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups milk (whole, 2%, or 1%)
- 1/2 vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon cold unsalted butter
- 2 bananas, sliced
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons cocoa powder
- Banana leaves, for garnish (optional)
Instructions
- In a small saucepan, combine the milk and the split vanilla bean. Bring the mixture just to a boil over medium heat, then immediately turn off the heat and let it steep for 10 minutes to infuse.
- In a separate bowl, whisk the egg yolks and 2/3 cup of sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
- Remove the vanilla bean pod from the warm milk. Temper the egg mixture by slowly whisking in about 1/4 cup of the hot milk. Once incorporated, whisk in the remaining hot milk.
- Pour the entire mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a slow boil.
- Remove the saucepan from the heat and stir in the cold butter until it has melted.
- Stir in the sliced bananas. Pour the pudding into individual dessert cups. Chill in the refrigerator until set, at least 2 hours.
- For the Topping: Just before serving, whip the heavy cream with 2 tablespoons of sugar and the cocoa powder until stiff peaks form.
- Top each pudding cup with a dollop of the cocoa whipped cream. Garnish with a banana leaf triangle, if desired.
Notes
- This recipe creates a rich custard from scratch using a classic pastry cream technique.
- Tempering the egg yolks by slowly adding a bit of the hot milk is a crucial step to prevent them from scrambling.
- Straining the custard before the final cooking step ensures a perfectly smooth pudding.
- You can chill the pudding covered to prevent a skin from forming, or uncovered if you prefer it.
Find it online: https://www.eatswithsoul.com/banana-pudding/