Description
This homemade banana pudding is a luscious and creamy dessert featuring a rich vanilla-banana custard layered with crunchy Nilla wafers, fresh banana slices, and topped with a smooth cream cheese topping. Perfectly chilled for a refreshing treat, this classic Southern favorite combines textures and flavors for an irresistible indulgence.
Ingredients
Scale
Banana Pudding
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1 tablespoon bourbon, optional
- 5 large egg yolks
- 1 tablespoon vanilla bean paste
- ¼ cup cornstarch
- ½ cup caster sugar (or granulated sugar)
- ¼ cup salted butter, cut into cubes
- 1 tablespoon banana or banana cream extract
Creamy Topping
- 8 ounces full-fat brick cream cheese, room temperature
- 8 ounces Cool Whip container, room temperature
- ½ cup sweetened condensed milk
- 1 tablespoon vanilla bean paste
For Assembly
- 1 (11-ounce) box Nilla wafers
- 4 medium bananas, sliced into ½-inch thick coins
- Fresh mint leaves, for garnish (optional)
Instructions
- Heat the milk mixture: In a saucepan over medium-high heat, combine the milk, heavy cream, and bourbon (if using). Let the mixture simmer until barely hot but not bubbling, about 7 minutes.
- Prepare egg yolk mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined into a paste-like consistency.
- Temper the egg yolks: Gradually add a tablespoon of the hot milk mixture into the egg yolk mixture, stirring immediately to combine. Repeat this 2-3 times to slowly raise the temperature without cooking the eggs.
- Cook the pudding: Remove the pan from heat but keep heat on low. Pour the tempered egg yolk mixture into the pan with the hot milk mixture. Whisk constantly for about 2 minutes to combine and prevent curdling.
- Thicken the pudding: Reduce heat to medium and continue whisking until the pudding thickens, about 5 minutes. Remove from heat and stir in the cubed butter and banana extract until fully melted and combined.
- Chill the pudding: Transfer pudding to an airtight container. Place plastic wrap directly on the surface to prevent skin formation. Refrigerate until well chilled and slightly thickened, about 4 hours or overnight.
- Make the creamy topping: In a large bowl, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste with a handheld mixer or whisk until smooth and combined.
- Assemble the banana pudding: In your chosen serving dish, layer pudding, Nilla wafers, creamy topping, and banana slices. Repeat layering until full, finishing with creamy topping and crushed wafers on top.
- Chill before serving: Refrigerate the assembled pudding for at least 1 hour to set. Garnish with fresh mint leaves if desired. Serve and enjoy!
Notes
- Use full-fat dairy for the creamiest texture, but lighter versions can be substituted if needed.
- Tempering the egg yolks carefully prevents scrambling and ensures a smooth custard.
- For an adult twist, bourbon adds depth but can be omitted for a kid-friendly version.
- Layering can be done in individual glasses or a large trifle dish, depending on presentation preference.
- Cover the pudding with plastic wrap directly on its surface to avoid forming a skin as it chills.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: fifty four g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 170 mg
