cooked banana pudding recipe

Written ByJenny Smyth Posted on
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The Best cooked banana pudding recipe

I’ve always been a fan of traditional Southern desserts, and cooked banana pudding is one of my all-time favorites. It’s a classic recipe that never fails to impress, and I love making it for my family and friends. The combination of creamy pudding, sweet bananas, and crunchy vanilla wafers is absolute perfection.

And the best part? It’s incredibly easy to make, even for beginners. My kids adore helping me in the kitchen, and this recipe is always a hit with them.

We love serving it at family gatherings and potlucks, where it’s sure to be a crowd-pleaser. Plus, the leftovers are perfect for packing in lunchboxes or snack time. My husband even requests it as a special treat on occasion.

I’ve experimented with various recipes over the years, but this one remains my go-to. It’s a staple in our household, and I’m confident you’ll love it just as much as we do. The secret to its success lies in the cooking process – by gently heating the pudding mixture on the stovetop, we achieve a silky-smooth texture that’s impossible to replicate with instant pudding mixes.

This recipe has been passed down through generations of Southern cooks, and I’m thrilled to share it with you today.

Classic Cooked Banana Pudding

4.9 from 523 votes

A comforting and creamy banana pudding made with fresh bananas, vanilla wafers, and a smooth custard base. This classic dessert is baked to perfection for a delightful treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Custard

1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups whole milk
2 large eggs
2 tbsp unsalted butter
1 tsp vanilla extract

For the Banana Layer

4 ripe bananas, sliced
1 cup vanilla wafers, crushed

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2In a medium saucepan, combine sugar, cornstarch, and salt.
3Gradually whisk in milk until smooth.
4Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
5Remove from heat and let it cool slightly.
6In a separate bowl, whisk together the eggs and butter.
7Slowly pour the hot milk mixture into the egg mixture, whisking continuously to prevent the eggs from cooking.
8Stir in the vanilla extract.
9Place the sliced bananas in a baking dish and sprinkle the crushed vanilla wafers over them.
10Pour the custard mixture evenly over the bananas and wafers.
11Bake in the preheated oven for 20-25 minutes, or until the custard is set and the top is lightly golden.
12Remove from the oven and let it cool slightly.
13In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
14Spread the whipped cream evenly over the cooled banana pudding.
15Chill the pudding in the refrigerator for at least 2 hours before serving.
16This allows the flavors to meld together and the pudding to set completely.

🔧Equipment

Saucepan
Whisk
Baking dish
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 120mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 5g

📝Notes

Tips: Ensure the custard mixture is completely cooled before pouring it over the bananas to prevent the bananas from becoming too soft. You can also add a layer of vanilla wafers on top of the whipped cream for extra crunch.

Watch Video Of How Classic Cooked Banana Pudding Works

Cooked banana pudding is always a good idea – whether you’re planning an intimate dinner party or need a comforting dessert after a long day.

Its versatility makes it an ideal choice for any occasion: serve warm and topped with whipped cream at family gatherings or enjoy chilled as a light snack on-the-go.

One tip worth noting: store leftover banana pudding in an air-tight container and refrigerate until ready to serve; reheating on low heat will restore its silky texture without overcooking.

❓ Frequently Asked Questions About Cooked Banana Pudding

Q: What type of bananas are best for banana pudding?

Ripe bananas are essential for this recipe – they should be yellow with a few brown spots on the skin. You can use either Cavendish or plantain bananas; Cavendish will yield a sweeter pudding while plantains will provide a more robust flavor.

Q: Can I substitute other types of milk?

Absolutely! While whole milk provides the richest flavor, you can use 2% or skim milk if you prefer a lighter pudding.

Q: How long does cooked banana pudding keep in the fridge?

This pudding will keep for up to 5 days in an airtight container in the refrigerator – just be sure to let it cool completely before refrigerating.

Q: Can I make this recipe gluten-free?

Simply replace the vanilla wafers with gluten-free alternatives or crushed cookies for an equally delicious treat.

Q: Is cooked banana pudding suitable for babies?

This recipe is perfect for little ones – just omit any nuts or other allergenic ingredients when preparing for your baby.

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