With this Perfect Ripe Banana Pudding recipe, you can take your dessert game to the next level. Using fresh bananas and homemade vanilla custard, this creamy and decadent dessert is perfect for any occasion. Plus, it’s easy to make and is guaranteed to impress your guests.
Ingredients
Create the perfect ripe banana pudding! You’ll need ripe bananas, instant vanilla pudding, sweetened condensed milk, cold milk, whipped topping and vanilla wafer cookies. Extra bananas for garnish? Sure, why not! Let’s begin!
- Peel and mash bananas.
- Mix together instant pudding mix and sweetened condensed milk.
- Add cold milk and mix until smooth.
- Add mashed bananas and mix until combined.
- Layer pudding and cookies in a dish.
- Top with whipped topping and extra bananas, if desired.
- Chill for at least an hour before serving.
Bananas
Bananas are key for banana pudding! Use ripe ones, with dark spots. Two to three large, ripe bananas makes four-to-six servings. Peel the skins off. Mash up with a fork or puree in a food processor. If you want chunks, leave some for the full flavor of perfectly ripe, sweet bananas!
Vanilla Wafers
Vanilla wafers, or boudoirs, are thin and sweet. They add texture and flavor to desserts and other treats. For banana pudding, they make a great base layer in individual servings. Or, crush them and layer them between the pudding and bananas to make a crust.
To make individual banana pudding, start with a layer of vanilla wafers in a dish. Add sliced bananas. Then, add a layer of vanilla pudding. Repeat this until the dish is full. Finally, top with a cookie and maybe an extra banana slice.
Milk
Banana pudding is best made with whole milk. It’s creamy and gives the dessert its unique richness. If you want, you can try 2%, or non-dairy alternatives like almond or soy milk. If you want to make it extra creamy, add some heavy cream or evaporated milk.
Before using any type of milk, let it come to room temperature. This makes it easy to mix with other ingredients for a smooth texture.
Sugar
Sugar is a must for banana pudding. It adds sweetness and also helps with thickening. You can adjust the amount of sugar used based on how sweet you’d like it. The usual recipe calls for 1/2 cup granulated sugar. For sweeter pudding, use 3/4 cup instead.
If opting for a different sweetener, like honey or maple syrup, replace the same amount of sugar. After all the ingredients are cooked, taste it and add more sugar if needed.
Egg Yolks
Delicious banana pudding requires five egg yolks. Grab a dozen large eggs, and separate the whites from the yolks. Beat the yolks until they become pale yellow. Be careful not to overbeat them – this could make your pudding gummy.
Stir the yolks into the hot milk mixture, whisking constantly. This will help the pudding turn out evenly and with the perfect texture.
Vanilla Extract
Vanilla extract is a popular baking ingredient. It’s made from alcohol and vanilla bean pods that have steeped for months. The longer the extract steeps, the better the flavor. Adding it to banana pudding enhances other ingredients like bananas and cream. It adds depth of flavor.
Vanilla extract is usually measured in teaspoons or tablespoons. A typical recipe might call for one teaspoon per bowl of pudding.
Butter
One tablespoon of butter helps thicken the custard and add richness to banana pudding. Don’t use too much – you don’t want it to overpower other flavors. For a lighter dessert, try vegan margarine or coconut oil.
Soften the product before adding it to the mixture for a creamier end result. If using regular butter, let it come up to room temperature first.
Preparation
A creamy, dreamy banana pudding is a breeze to whip up. To make it great, you need the right items. Gather the ingredients, plus a bowl, whisk, and baking dish. Here’s how to make it perfect:
- Mix together 1/2 cup of sugar, 1/3 cup of all-purpose flour, and a pinch of salt in a bowl.
- In a separate bowl, whisk together 2 cups of milk and 4 egg yolks.
- Combine the two mixtures and whisk until smooth.
- Pour the mixture into a saucepan over medium heat and whisk until thickened.
- Remove from heat and stir in 2 tablespoons of butter and 1 teaspoon of vanilla extract.
- In a baking dish, layer 3 cups of sliced bananas, the pudding mixture, and 1 cup of crushed vanilla wafers.
- Top with meringue and bake for 15 minutes at 350°F.
Slice the bananas
Chop the ripe bananas lengthwise to get even parts. The bananas should have brown spots on the skin. Slice off the ends and discard. Cut the rest of the banana into pieces of the same thickness.
- Put the freshly-sliced bananas in a clean bowl or on a cutting board.
Line the bottom of a baking dish with vanilla wafers
For perfect banana pudding, line the bottom of an 8×8 or 9×13 baking dish with a single layer of vanilla wafers. Smaller dishes make denser pudding, while larger dishes make fluffier pudding. You can use pre-made graham cracker crusts as an alternative.
Push each cookie gently into place until it fills any gaps. Leftover crust will prevent leakage on repeat serves. Sprinkle extra crumbs on top for an extra crunchy touch!
In a saucepan, heat the milk and sugar until the sugar dissolves
In a saucepan, heat milk and sugar until the sugar is dissolved. Stir with a whisk and test a few drops on the tongue. Add cornstarch and continually stir until thick. This takes about 3 minutes.
Add flavorings like vanilla extract, lemon zest, or cinnamon. Stir until everything is combined.
Remove from heat. Strain through a fine-mesh sieve to remove lumps. Cover with plastic wrap and let cool at room temp for 30 minutes. Transfer to fridge for an hour. Give it one more stir before using it in any of your dessert recipes. Enjoy!
Whisk together the egg yolks, vanilla extract, and butter
Whisk egg yolks, sugar, butter, and vanilla extract in a bowl until light and fluffy. Pour this mixture into the warm custard mixture and whisk it over low heat. This adds volume and lightness to the pudding. Add the mixture back into the custard-milk combination and let it cool.
You are now ready for the next steps for the perfect banana pudding experience!
Add the egg mixture to the milk and sugar mixture
Once the eggs and sugar are mixed, take ¼ cup of the milk mixture and whisk it into the eggs. Then, pour it back into the pan with the milk and sugar. Whisk until all is combined.
Slowly add the remaining milk to the pan while stirring continuously. Keep the heat low, so the eggs don’t scramble. Keep stirring until the pudding reaches 180°F or until it coats a spoon without running off.
Your banana pudding is nearly done! Let it cool before layering with fresh bananas and topping with vanilla wafers. Serve it up and enjoy!
Pour the mixture over the vanilla wafers
Start by pouring a single layer of vanilla wafers into your dish. Cover the whole surface for an even layer. Peel and cut ripe bananas to cover the wafers. Pour half the banana pudding base over the bananas. Spread it out until the liquid is evenly distributed.
Place a second layer of vanilla wafers on top. Add another layer of bananas and pour the rest of the pudding mix over them. Place the last layer of wafers on top. Cover with whipped cream or meringue. Put in the fridge for a minimum of two hours before serving. Enjoy!
Top with sliced bananas
Once the banana pudding is ready, adding the bananas is easy. Slice one or two ripe bananas into thin circles. Layer them over the top of the pudding. The slices should cover the entire surface. Overlap them as needed. This helps keep the pudding moist. It also adds a layer of deliciousness for your guests.
For extra flavor, sprinkle a pinch of cinnamon or nutmeg over the sliced bananas. With this extra touch, everyone who enjoys your banana pudding will give you rave reviews!
Baking
Baking! It’s so much fun, and rewarding. And nothing compares to making something yummy from the start. Banana pudding is one of those desserts you can whip up at home and share with friends and family.
Here’s what you need to do to get the perfect banana pudding:
Preheat oven to 350°F
Before baking your banana pudding, preheat your oven to 350°F (175°C). Wait 10-15 mins after turning it on. This ensures the oven is at the right temperature. This prevents uneven baking due to cold spots.
Bake for 40 minutes
Oven time! Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan. Pour the pudding mixture in. Bake for 40 minutes. Check with a skewer – it should come out clean – no residue! If it appears to be browning too quickly, put a piece of foil over top. Cool it down before you serve it. Perfect banana pudding here we come!
Let cool before serving
Before serving your homemade banana pudding, make sure it has cooled! If not, the pudding will be too hot to eat and may even burn your mouth.
Put it in the fridge and let it chill for at least 3-4 hours or overnight. This will let the flavors blend together perfectly, without being overpowered by heat or steam.
Once cooled, serve it with a dollop of whipped cream on top. Enjoy!
Conclusion
The Perfect Ripe Banana Pudding recipe provides the ultimate solution for anyone with ripe bananas on hand. It’s a classic dessert that is perfect for any time of year, and never goes out of style. By following this simple recipe, you can create a delicious and creamy dessert that will leave everyone asking for seconds (or thirds!).
