Description
This homemade banana pudding recipe combines rich, creamy layers of banana-infused pudding, a luscious cream cheese topping, and crisp Nilla wafers for a classic Southern dessert that is perfect for any occasion. With hints of bourbon and banana extract, it's a delectable treat that's sure to impress.
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/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 banana pudding assembly:
- 1 (11-ounce) box Nilla wafers
- 4 medium bananas, sliced into ½-inch thick slices/coins
- Fresh mint leaves, for garnish - optional
Instructions
- Heat milk and cream: In a saucepan over medium-high heat, combine the whole milk, heavy whipping cream, and bourbon if using. Heat the mixture until it is barely simmering and hot but not boiling, 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 while stirring continuously to temper the eggs. Repeat this 2-3 more times carefully to avoid scrambling.
- Combine and thicken pudding: Remove the pan from heat but keep it hot. Pour the tempered egg yolk mixture back into the pan with the hot cream mixture, whisking constantly for 2 minutes to combine without cooking the eggs.
- Cook pudding: Return the saucepan to medium heat and whisk continuously until the pudding thickens, about 5 minutes. Remove from heat and stir in the cubed butter and banana extract until butter melts and the pudding is smooth.
- Chill pudding: Transfer the pudding to an airtight container. Cover the surface with plastic wrap to prevent skin formation and refrigerate for at least 4 hours or overnight until well-chilled and thickened.
- Make creamy topping: In a large bowl, beat together the softened cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste until smooth and combined using a hand mixer or whisk.
- Assemble banana pudding: In a trifle dish or individual glasses, layer pudding, Nilla wafers, creamy topping, and banana slices. Repeat layers finishing with creamy topping and garnish with wafers or crumbs.
- Chill and serve: Refrigerate the assembled pudding for at least 1 hour before serving. Optionally garnish with fresh mint leaves and enjoy.
Notes
- Use full-fat dairy for the creamiest texture and richest flavor.
- Bourbon is optional but adds a nice depth of flavor to the pudding.
- Temper the egg yolks carefully to avoid curdling; adding hot liquid slowly is key.
- Cover pudding surface with plastic wrap before refrigerating to prevent a skin from forming.
- The pudding can be made a day ahead and assembled just before serving for convenience.
- If Cool Whip is not available, whipped cream can be used as a substitute in the topping.
- For extra flavor, use ripe bananas but avoid overly soft or brown ones.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 38 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 150 mg
