What do we want for dessert this President’s Day weekend?? Banana pudding!!!!! So I took my pastry cream recipe from culinary school & incorporated whipped cream…simply easy to make & simply delicious to eat! It reminded me of Old Fashioned Banana Pudding that we use to make out of a box back in the day but waaaaaay better. The hardest part of this recipe was waiting for the pudding to cool in order to garnish the pudding & then again waiting for the finished product to cool completely TO EAT! Really worth the wait though especially since it took me way back to my childhood! My family really loved the Banana Pudding. In fact nothing was left in any of the pudding cups which is the best compliment EVER! That’s definitely one of those moments where I Heart The Kitchen. ♡
- Banana Pudding
- 1 cup sugar
- 3 eggs
- 2 Tablespoons cornstarch
- Pinch of salt
- 2 cups milk
- 1 Tablespoon vanilla extract
- Whipped Cream:
- 2 cups heavy whipping cream
- 1 cup confectioner’s sugar
- 4 ripe bananas
- 5oz mini vanilla wafers
- In saucepan mix sugar & eggs together
- Add in cornstarch, salt, & milk.
- Put saucepan on medium heat & stir constantly until it thickens. Pull saucepan off heat & incorporate the vanilla extract.
- Place a sheet of plastic wrap directly on the top of the warm pudding. Cool completely in refrigerator.
- While the pudding is cooling, whisk the heavy whipping cream in a mixer with the whisk attachment until peaks form. Add confectioner’s sugar. Divide the whipped cream into 2 parts. One to add to the pudding & one for topping the pudding. Refrigerate the whipping cream until needed.
- Once the pudding is cooled, take plastic wrap off the pudding. Fold in one part of the whipping cream into the pudding.
- To make the pudding, put vanilla wafers on the bottom. Next place sliced bananas on top of the vanilla wafers. Fill with pudding until halfway full. Then repeat, vanilla wafers, sliced bananas, & pudding. Finally, top with whipped cream.
- Refrigerate for 3-4 hours.
♡ Kitchen Tips
♡ When cooling the pudding it is important to place the plastic wrap directly on the surface of the pudding with as little air pockets as possible. This keeps the pudding from having a film that occurs when water in milk evaporates & the proteins in the milk coagulate in the cooling process.
♡ Another way to cool the pudding is to add the warm pudding to an ice bath. Put the pudding container in another container that has the same height but the width is bigger in order to hold the water & ice. Put ice in the bigger container & then place the pudding container inside along with the ice. Add water with a pitcher or measuring cup. The water should come 2/3 up the side of the pudding container. I usually just use the refrigerator to cool my pudding because we have been in a drought here in California & want to do my part!
♡ Folding the whipped cream into the pudding gently is important because the whipped cream has air incorporated in it from the whisk. Keeping that air intact makes the pudding taste light & creamy.
♡ I like making my pudding in individual cups, but feel free to put it in a casserole or trifle dish if it is more convenient. If using a casserole or trifle, the regular vanilla wafers may be a better choice instead of the mini vanilla wafers. Although the mini wafers are adorable!
♡ Bananas turn brown when exposed to air in a process called oxidation. If serving after longer than 8 hours, make sure the bananas are covered completely in the pudding to keep them from browning as quickly!