Banana Pudding

Banana Pudding

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup plus 1 tbsp sugar

  • 3

    tablespoons cornstarch

  • 3

    cups 2% or whole milk

  • 6

    egg yolks, beaten

  • 1

    teaspoon vanilla extract

  • 3

    tablespoons unsalted butter

  • 8

    9 oz glass canning jars with lids

  • 48

    vanilla wafer cookies

  • 4

    bananas, sliced

  • 1

    cup heavy cream, chilled


Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whisk 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160 degrees , thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool completely. 2. In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas. Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight. 3. Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon over each dessert.


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