Banana Pudding

Banana Pudding

By Leslie Blythe    

February 8, 2018

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6 - 8 Servings


1Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

2Whisk the sugar, cornstarch and ½ teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining ½ cup milk.

3Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.

4Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

5One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in ¾ of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

Recipe from the Television Food Network, 2013


4½ cups whole milk

1 cup sugar

⅓ cup cornstarch

Kosher salt

5 large egg yolks, beaten

2 teaspoons vanilla extract

4 ripe bananas, sliced into ¼-inch rounds

3 ounces vanilla wafer cookies, lightly crushed (about 24)


0 Reviews

All fields are required to submit a review.