Think of this as a quicker, stir-together version of traditional banana pudding – same great flavor but less fuss.
| Level: | Easy |
| Total: | 5 hr 20 min |
| Prep: | 10 min |
| Inactive: | 5 hr |
| Cook: | 10 min |
| Yield: | 6 to 8 servings (about 6 cups) |
Ingredients
- 4 1/2 cups whole milk
- 1 cup sugar
- 1/3 cup cornstarch
- Kosher salt
- 5 large egg yolks, beaten
- 2 teaspoons vanilla extract
- 4 ripe bananas, sliced into 1/4-inch rounds
- 3 ounces vanilla wafer cookies, lightly crushed (about 24)
Instructions
- Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
- Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
- Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
- Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
- One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 340 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 39 g |
| Protein | 7 g |
| Cholesterol | 129 mg |
| Sodium | 576 mg |
Reviews
Really tasty! Like banana pastry cream!
(I didn’t want to rate this because I changed some things, but I had to.) Initially drawn to this because of its simplicity and lack of heavy cream (didn’t have, and too many calories). Substituted one vanilla bean (seeds only) in 2 tsp. dark rum for vanilla extract. Cooled in fridge for 4 hrs. and added all the bananas after 2 hrs. Did not whip up, put into small dishes, and add wafers (but I’m sure that would have been good). I’m gonna make a Trifle with this! So delicious. This recipe is a keeper.
BTW: be careful with the boiling pudding–it’s like lava! Don’t burn yourself (like I did)!
(I didn’t want to rate this because I changed some things, but I had to.) Initially drawn to this because of its simplicity and lack of heavy cream (didn’t have, and too many calories). Substituted one vanilla bean (seeds only) in 2 tsp. dark rum for vanilla extract. Cooled in fridge for 4 hrs. and added all the bananas after 2 hrs. Did not whip up, put into small dishes, and add wafers (but I’m sure that would have been good). I’m gonna make a Trifle with this! So delicious. This recipe is a keeper.
BTW: be careful with the boiling pudding–it’s like lava! Don’t burn yourself (like I did)!