Banana Pudding
A classic dessert with creamy layers of pudding, fresh bananas, and crunchy Nilla Wafers that's perfect for any gathering.
Ingredients
Pudding Mixture
- ½ cup granulated sugar 100 grams
- ⅓ cup cornstarch 37 grams
- 2½ cups whole milk 568 grams
- ½ teaspoon kosher salt
- 3 large egg yolks 42 grams
- 2 teaspoons pure vanilla extract 8 grams
- 3 tablespoons salted butter 42 grams, cold
- 4 drops yellow food coloring optional
For Assembling
- 11 ounces Nilla Wafers 1 box, 312 grams
- 2 large bananas thinly sliced, plus more for garnishing, optional
- 8 ounces whipped topping 1 tub, such as Cool Whip, 227 grams
Instructions
Preparation
- Add sugar, cornstarch, milk, and salt to a double boiler or a heatproof bowl set over a saucepan placed over medium heat.
- Whisk frequently until the mixture begins to thicken, about 10-15 minutes.
- Place the egg yolks in a separate bowl.
- Add about ½ cup of the thickened milk mixture to the egg yolks and whisk to temper the eggs.
- Add the tempered eggs to the milk mixture and continue to whisk until thickened, about 3-5 minutes.
- Remove from the heat then whisk in the vanilla extract, butter, and food coloring (if using) until the butter has melted.
Assembly
- Arrange an even layer of vanilla wafers on the bottom of an 8×8-inch baking dish.
- Top the vanilla wafers with banana slices. Pour half of the pudding over the cookies and banana slices.
- Smooth the pudding in an even layer, then top with more cookies and banana slices.
- Pour the remaining pudding on top in an even layer.
- Let cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 4-6 hours.
Serving
- Top with whipped topping before serving. Crush any remaining cookies and use to garnish along with additional banana slices.
Notes
Use ripe bananas for the best flavor and sweetness. Don’t skip refrigerating the pudding; it helps to thicken and improve the texture. For a fun twist, try adding layers of chocolate pudding or different fruits.