Description
This Best Homemade Banana Pudding recipe features a rich, creamy custard layered with Nilla wafers and fresh bananas, topped with a luscious cream cheese whipped topping. Perfectly chilled, this classic Southern dessert is indulgent yet comforting, making it an ideal treat for family gatherings or special occasions.
Ingredients
Scale
For the 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
For the 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 slices
- 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 this mixture simmer until barely hot but not bubbling, about 7 minutes.
- Prepare the Egg Mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until fully combined into a smooth, paste-like consistency.
- Temper the Eggs: Gradually add 1 tablespoon of the hot milk mixture to the egg yolks while stirring constantly. Repeat this step 2-3 more times to slowly raise the temperature and prevent the eggs from curdling.
- Combine Mixtures: Remove the pan from heat without turning it off. Pour the tempered egg yolk mixture back into the saucepan with the hot milk mixture, whisking constantly to avoid scrambling the eggs, for about 2 minutes.
- Thicken the Pudding: Return the pan to medium heat and continue whisking until the pudding thickens, about 5 minutes. Remove from heat and quickly stir in the cubed butter and banana extract until melted and smooth.
- Chill the Pudding: Pour the pudding into an airtight container. Lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Cover and refrigerate for at least 4 hours or overnight for best results.
- Make the Creamy Topping: In a large bowl, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste using a handheld mixer or whisk until smooth and combined.
- Assemble the Banana Pudding: In your chosen dish (trifle, baking dish, or individual glasses), layer pudding, Nilla wafers, creamy topping, and banana slices. Repeat layers until filled, finishing with the creamy topping and a few Nilla wafers or crumbs on top.
- Chill Before Serving: Refrigerate the assembled pudding for at least 1 hour to set. Garnish with fresh mint leaves if desired before serving. Enjoy!
Notes
- Use ripe bananas for the best flavor and sweetness.
- Tempering the eggs is essential to avoid scrambled eggs in the pudding.
- For an alcohol-free version, omit the bourbon.
- You can substitute Cool Whip with homemade whipped cream for a fresher topping.
- Make the pudding a day ahead to allow flavors to meld and texture to set perfectly.
- Use plastic wrap directly on pudding surface to avoid skin formation.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
