banana pudding custard recipe

Written ByJenny Smyth Posted on
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The Best banana pudding custard recipe

I’m so excited to share this classic banana pudding custard recipe with you all! It’s a staple in our household, and I’m sure it will become one in yours too. This creamy dessert is a crowd-pleaser, and I’ve been making it for years.

My kids love helping me in the kitchen, and this recipe is always a hit with them. It’s a great way to use up ripe bananas, and the best part is that it’s incredibly easy to make. The key to this recipe is using high-quality ingredients, especially the vanilla extract and the real cream.

It makes all the difference in the flavor and texture of the pudding. I like to serve it chilled, so I’ll often make it ahead of time and store it in the fridge until we’re ready for dessert. The best part about this recipe is that it’s so versatile – you can serve it as a dessert or even as a snack.

My family loves when I make individual cups for a fun treat after dinner. The history of banana pudding dates back to the early 20th century, when it was first introduced at the 1904 World’s Fair in St. Louis.

Since then, it’s become a beloved classic across the United States. The combination of creamy custard, sweet bananas, and crunchy Nilla wafers is absolute perfection. If you’re looking for a new dessert recipe to try, look no further than this banana pudding custard – I promise you won’t be disappointed!

The technique behind making this pudding is quite simple: you just need to combine sliced bananas with a mixture of vanilla extract, sugar, and heavy cream, then top it off with whipped cream and Nilla wafers. It’s really just a matter of layering these ingredients in a bowl or individual cups until you reach your desired height. The hardest part is waiting for the pudding to chill before serving – but trust me, it’s worth every minute of anticipation!

Classic Banana Pudding Custard

4.5 from 1803 votes

A rich and creamy banana pudding custard made from scratch with ripe bananas, milk, eggs, and vanilla. This comforting dessert features layers of silky custard, fresh banana slices, and vanilla wafers for a perfect balance of textures.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Custard

1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
3 cups whole milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For Assembly

4 ripe bananas, sliced
1 box (11 oz) vanilla wafers
1 cup heavy cream
2 tablespoons powdered sugar

👨‍🍳Directions

1In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
2In a separate bowl, whisk 4 large egg yolks until smooth, then gradually whisk in 3 cups whole milk until fully combined.
3Pour the milk mixture into the saucepan with the dry ingredients and whisk constantly over medium heat.
4Continue whisking until the mixture thickens and begins to bubble, about 8 to 10 minutes, then cook for 1 more minute until it reaches a pudding-like consistency.
5Remove the saucepan from heat and stir in 1 teaspoon vanilla extract and 2 tablespoons unsalted butter until the butter is fully melted and the custard is smooth.
6Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and let it cool for 15 minutes at room temperature.
7While the custard cools, slice 4 ripe bananas into 1/4 inch rounds.
8In a separate bowl, beat 1 cup heavy cream and 2 tablespoons powdered sugar with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
9To assemble, spread a thin layer of custard on the bottom of an 8×8 inch baking dish or trifle bowl.
10Arrange a layer of vanilla wafers over the custard, then top with a layer of banana slices, and spread one third of the remaining custard evenly over the bananas.
11Repeat the layers: vanilla wafers, banana slices, and custard, ending with a final layer of custard on top.
12Spread the whipped cream over the final custard layer, then crumble a few extra vanilla wafers on top for garnish.
13Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the custard to set and the flavors to meld.
14Serve chilled, and enjoy within 2 days for best texture.

🔧Equipment

Medium saucepan
Whisk
Mixing bowls
Measuring cups and spoons
8×8 inch baking dish or trifle bowl
Electric mixer or hand whisk
Spatula
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 145mg🧂Sodium: 210mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 6g

📝Notes

For a lighter version, use 2% milk and reduce butter to 1 tablespoon. The custard will thicken more as it chills, so do not overcook it. For best results, use very ripe bananas with brown spots for maximum sweetness and flavor.

Watch Video Of How Classic Banana Pudding Custard Works

This banana pudding custard recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dessert.

One of my favorite things about this recipe is how easily customizable it is; feel free to get creative with toppings like chopped nuts or shaved chocolate!

This classic dessert never fails to impress my family and friends alike – give it a try tonight!

❓ Frequently Asked Questions About Banana Pudding Custard

Q: What type of bananas should I use?

You can use any type of banana for this recipe, but I prefer using ripe Cavendish bananas for their sweetness and creamy texture.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the custard mixture up to 24 hours in advance and refrigerating it until ready to serve.

Q: How do I prevent the whipped cream from deflating?

To prevent the whipped cream from deflating, be sure to whip it just until stiff peaks form – over-whipping can cause it to lose its volume.

Q: Can I substitute other types of milk or cream?

You can substitute other types of milk or cream for the heavy cream if desired; however, keep in mind that using half-and-half or whole milk will result in a slightly different flavor profile.

Q: How do I store leftover pudding?

Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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