Why You’ll Love This Recipe
- Intense Banana Flavor: Steeping ripe bananas in milk extracts deep banana essence, enhancing the custard’s taste.
- Smooth and Creamy Texture: Straining out the banana pulp ensures a velvety consistency without any lumps.
- Versatile Serving Options: Enjoy it warm for a comforting dessert or chilled as a light and airy crémeux.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole milk
- Ripe bananas, sliced
- Granulated sugar
- Cornstarch
- Kosher salt
- Ground cloves (optional)
- Egg yolks
- Vanilla extract
- Heavy cream (for crémeux variation)
Directions
- Infuse the Milk: In a saucepan, combine milk and sliced bananas. Bring to a simmer over medium heat, stirring occasionally to prevent scorching. Once simmering, remove from heat, cover, and let steep for at least 4 hours at room temperature, or refrigerate for up to 24 hours for a stronger banana flavor.
- Strain the Mixture: Return the banana-infused milk to a simmer. Strain through a fine-mesh sieve into a bowl, pressing gently on the banana pulp to extract the liquid. Discard the solids.
- Prepare the Custard Base: In the same saucepan, whisk together sugar, cornstarch, salt, and ground cloves (if using). Add egg yolks and whisk until smooth. Gradually whisk in the strained banana milk until well combined.
- Cook the Custard: Place the saucepan over medium-low heat, whisking constantly until the mixture is steaming, about 5 minutes. Increase heat to medium and continue cooking until the custard thickens and begins to bubble, about 5 more minutes. Once bubbling, cook for an additional 90 seconds to neutralize any starch-dissolving enzymes in the egg yolks.
- Add Vanilla: Remove from heat and stir in vanilla extract. For an extra-smooth texture, strain the custard through the sieve again.
- Chill the Custard: Pour the custard into a large baking dish, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until firm and cold, at least 2 hours.
- Optional Crémeux Variation: Once the custard is chilled, whip heavy cream to stiff peaks. Stir the custard until smooth, then fold in the whipped cream until fully incorporated. Transfer to a piping bag and divide among serving dishes. Serve immediately or refrigerate until needed, up to 24 hours.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Active Prep Time: About 30 minutes.
- Infusion Time: 4 to 24 hours, depending on desired banana flavor intensity.
- Chilling Time: At least 2 hours.
Variations
- Banana Pudding Parfait: Layer the custard with crushed vanilla wafers and sliced bananas in individual glasses for a delightful parfait.
- Banana Cream Pie: Use the custard as a filling for a pre-baked pie crust, topping with whipped cream and banana slices.
- Chocolate Banana Pudding: Add melted chocolate to the custard during the cooking process for a chocolaty twist.
Storage/Reheating
- Storage: Cover the pudding with plastic wrap directly on the surface and refrigerate for up to 3 days.
- Reheating: If you prefer warm pudding, gently reheat individual portions in the microwave, stirring every 15 seconds until warmed through.
FAQs
What is banana pudding made of?
Banana pudding typically consists of layers of vanilla custard or pudding, sliced bananas, and vanilla wafers, often topped with whipped cream or meringue.
How do you keep bananas from turning brown in banana pudding?
To prevent bananas from browning, you can lightly coat the slices with lemon juice before adding them to the pudding. The acidity slows down the oxidation process.
Can I use instant pudding mix instead of making custard from scratch?
Yes, you can use instant pudding mix for convenience, but making custard from scratch provides a richer flavor and creamier texture.
How long does homemade banana pudding last in the fridge?
Homemade banana pudding can be stored in the refrigerator for up to 3 days.
Can I make banana pudding ahead of time?
Yes, banana pudding can be made a day in advance. Prepare the custard and assemble the layers, then refrigerate until serving.
What can I use instead of vanilla wafers in banana pudding?
You can substitute vanilla wafers with graham crackers, shortbread cookies, or even sponge cake layers.
Is banana pudding served warm or cold?
Banana pudding can be served either warm or cold, depending on personal preference.
Can I freeze banana pudding?
Freezing banana pudding is not recommended, as the texture may become watery upon thawing.
How do I thicken my banana pudding if it’s too runny?
If the pudding is too runny, you can cook it longer to allow more evaporation, or add a slurry of cornstarch and cold milk, then cook until it thickens.
Banana pudding
- Total Time: 2 hours 40 minutes (plus optional infusion time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Transform ripe bananas into a luscious, creamy dessert with this homemade banana pudding recipe. Infused with real banana flavor, this silky custard is perfect for parfaits, pies, or as a standalone treat.
Ingredients
- Whole milk
- Ripe bananas (sliced)
- Granulated sugar
- Cornstarch
- Kosher salt
- Ground cloves (optional)
- Egg yolks
- Vanilla extract
- Heavy cream (optional for crémeux variation)
Instructions
- Infuse the Milk: Combine milk and sliced bananas in a saucepan. Simmer and steep for 4–24 hours.
- Strain the Mixture: Press the banana pulp to extract liquid; discard solids.
- Prepare Custard Base: Mix sugar, cornstarch, salt, and optional ground cloves in the saucepan. Add yolks and banana milk.
- Cook the Custard: Heat until thickened, then bubble for 90 seconds.
- Add Vanilla: Stir in vanilla and strain for smoothness.
- Chill Custard: Refrigerate for at least 2 hours.
- Optional Crémeux: Fold whipped cream into chilled custard for a light texture.
Notes
- For stronger banana flavor, steep milk longer.
- Use whipped cream for a light crémeux variation.
- Pair with vanilla wafers or pie crust for additional flair.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Custard Cooking
- Cuisine: American
