Description
This homemade banana pudding recipe combines creamy, rich pudding with layers of classic Nilla wafers and fresh banana slices, topped with a light and fluffy cream cheese topping. Perfectly balanced with hints of vanilla and banana extract, this dessert is chilled to achieve a luscious, smooth texture that’s ideal for summer gatherings or anytime comfort food cravings strike.
Ingredients
Scale
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
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
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 dairy mixture: In a saucepan over medium-high heat, combine the whole milk, heavy cream, and optional bourbon. Heat until the mixture is barely simmering but not boiling, about 5-7 minutes, to develop warmth for tempering the eggs.
- Prepare egg yolk mixture: In a medium bowl, whisk together the egg yolks, vanilla bean paste, cornstarch, and sugar until it forms a smooth paste-like consistency, ensuring there are no lumps for a creamy pudding texture.
- Temper the eggs: Gradually add 1 tablespoon of the hot milk-cream mixture to the egg yolks while stirring continuously to gently warm the eggs. Repeat the process 2-3 more times to prevent curdling in the final step.
- Combine and cook pudding: Remove the saucepan from heat but keep the stove on. Pour the tempered egg yolk mixture into the hot milk-cream, whisking constantly for about 2 minutes to incorporate before returning the pan to medium heat. Continue whisking until the pudding thickens, approximately 4-5 minutes.
- Finish the pudding: Remove from heat, add cubed butter and banana extract, stirring until the butter melts completely and is fully incorporated, giving the pudding richness and a subtle banana flavor.
- Chill pudding: Transfer the pudding into an airtight container. Press plastic wrap directly onto the surface to avoid skin formation, cover with the lid, and refrigerate for at least 4 hours or overnight for best consistency and flavor development.
- Make creamy topping: In a large mixing bowl, combine room temperature cream cheese, Cool Whip, sweetened condensed milk, and vanilla bean paste. Whisk with an electric mixer or by hand until smooth and well blended to create a light and creamy topping.
- Assemble the banana pudding: In a trifle dish, baking dish, or individual serving glasses, layer pudding, Nilla wafers, creamy topping, and fresh banana slices. Repeat layers until the dish is full, finishing with a layer of creamy topping and garnish with some crushed wafers on top.
- Chill before serving: Refrigerate the assembled pudding for at least 1 hour to meld flavors and firm up. Garnish with fresh mint leaves if desired. Serve chilled and enjoy the classic homemade banana pudding experience.
Notes
- The bourbon is optional but adds a subtle depth of flavor. Feel free to omit for a kid-friendly version.
- Be sure to temper the egg yolks carefully to avoid scrambling and achieve smooth pudding texture.
- For the richest flavor, use full-fat cream and brick cream cheese at room temperature for smooth blending.
- Pressing plastic wrap on the pudding surface is crucial to prevent skin formation during chilling.
- Feel free to substitute Nilla wafers with any vanilla cookies or ladyfingers for variation.
- Bananas should be ripe but firm to prevent mushy texture in the pudding layers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern American
Keywords: banana pudding, homemade banana pudding, Nilla wafers dessert, creamy banana dessert, classic southern pudding
