Dessert: United States – Classic Banana Pudding

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 cups (720 ml) whole milk
2 / 3 cup (135 g) granulated sugar
1 / 4 cup (30 g) cornstarch
1 / 4 tsp (1.25 ml) fine salt
5 large egg yolks
3 tbsp (45 g) unsalted butter
2 tsp (10 ml) vanilla extract
1 box (11–12 oz (310–340 g)) vanilla wafer cookies
5–6 ripe bananas, sliced
1 1 / 2 cups (360 ml) heavy cream, cold
2 tbsp (15 g) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract (for whipped cream)

Show original ingredient measurements

3 cups (720 ml) whole milk
2 / 3 cup (135 g) granulated sugar
1 / 4 cup (30 g) cornstarch
1 / 4 tsp fine salt
5 large egg yolks
3 tbsp (45 g) unsalted butter
2 tsp vanilla extract
1 box (11–12 oz / 310–340 g) vanilla wafer cookies
5–6 ripe bananas, sliced
1 1 / 2 cups (360 ml) heavy cream, cold
2 tbsp (15 g) powdered sugar
1 / 2 tsp vanilla extract (for whipped cream)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Set over medium heat, whisking frequently until steaming, then constantly until the mixture thickens and bubbles, 6–8 minutes.
In a separate bowl, whisk egg yolks. Slowly ladle in about 1 cup (240 ml) of the hot milk mixture while whisking to temper. Pour the yolk mixture back into the saucepan and cook, whisking, until thick and just boiling, 1–2 minutes.
Remove from heat and whisk in butter and 2 teaspoons (10 ml) vanilla extract. Transfer custard to a bowl, press plastic wrap directly onto the surface, and let cool 15–20 minutes (warm is fine for layering).
Arrange a single layer of vanilla wafers in a 9x13-inch dish. Top with a layer of banana slices, then spread about one-third of the warm custard over the bananas.
Repeat layering (wafers, bananas, custard) two more times, finishing with custard. Lightly press a few extra wafers around the edges if desired.
Cover and chill until set and the wafers soften, at least 4 hours or up to overnight.
Just before serving, whip the cold heavy cream with powdered sugar and 1/2 teaspoon (2.5 ml) vanilla to medium-soft peaks.
Spread or pipe the whipped cream over the pudding. Garnish with a few crushed wafers and banana slices if desired. Serve cold.

In a medium saucepan off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Set over medium heat, whisking frequently until steaming, then constantly until the mixture thickens and bubbles, 6–8 minutes.
In a separate bowl, whisk egg yolks. Slowly ladle in about 1 cup of the hot milk mixture while whisking to temper. Pour the yolk mixture back into the saucepan and cook, whisking, until thick and just boiling, 1–2 minutes.
Remove from heat and whisk in butter and 2 teaspoons vanilla extract. Transfer custard to a bowl, press plastic wrap directly onto the surface, and let cool 15–20 minutes (warm is fine for layering).
Arrange a single layer of vanilla wafers in a 9x13-inch dish. Top with a layer of banana slices, then spread about one-third of the warm custard over the bananas.
Repeat layering (wafers, bananas, custard) two more times, finishing with custard. Lightly press a few extra wafers around the edges if desired.
Cover and chill until set and the wafers soften, at least 4 hours or up to overnight.
Just before serving, whip the cold heavy cream with powdered sugar and 1/2 teaspoon vanilla to medium-soft peaks.
Spread or pipe the whipped cream over the pudding. Garnish with a few crushed wafers and banana slices if desired. Serve cold.