Ah, Banana Cream Pudding—creamy, sweet, and indulgent! Here’s a classic, easy-to-make recipe:
Ingredients (for 4–6 servings)
- 3 ripe bananas
- 2 cups whole milk (or 2% milk)
- ½ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 3 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp butter
- Optional toppings: whipped cream, sliced bananas, crushed cookies, or caramel drizzle
Instructions
1. Prepare the bananas
- Slice 2 bananas thinly and set aside for layering.
- Mash the 3rd banana lightly for extra flavor in the pudding (optional).
2. Make the pudding base
- In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Add the egg yolks and mix well.
3. Cook the pudding
- Place the saucepan over medium heat.
- Cook, stirring constantly, until the mixture thickens and starts to bubble (about 5–8 minutes).
- Remove from heat, stir in butter, vanilla, and mashed banana.
4. Assemble the pudding
- In serving dishes or a large bowl, layer banana slices on the bottom.
- Pour the pudding over the bananas.
- Top with more banana slices if desired.
5. Chill and serve
- Cover with plastic wrap (press wrap directly onto the pudding to prevent a skin from forming).
- Refrigerate at least 2 hours before serving.
- Add whipped cream or other toppings just before serving.
If you want, I can also give a no-cook version using instant pudding that’s faster but still rich and creamy.
Do you want me to do that?
