This banana pudding is even better than Magnolia Bakery’s! Layers of lightened vanilla pudding, ‘Nilla wafers, and perfectly ripe bananas all meld together into one unforgettable dessert!
For the Vanilla Bean Pudding:
- 25 g Sugar (1 1/2 T)
- 43 g Cornstarch (3 1/2 T)
- ½ t Kosher Salt
- 2 ea Eggs
- 650 g Milk (2 1/2 cups)
- 200 g Sweetened Condensed milk (2/3 cups)
- 1 ea Vanilla bean, split and scraped
- 5 g Vanilla Extract (~1/2 T)
- 35 g Butter, softened (~2 1/2 T)
- 750 g Heavy cream (~2.75 cups)
- 1 bx Nilla wafers, slightly crushed
- 5 ea Large Bananas, sliced thin
Make the Pudding (can be done several days in advance):
- In a medium sauce pot whisk together the sugar, cornstarch, and salt.
- Whisk in eggs followed by sweetened condensed milk, vanilla bean and milk. Cook over medium heat, whisking constantly, until bubbly and thickened.
- Remove from heat, stir in butter and vanilla extract.
- Scrape out onto plastic lined sheet pan. [If there are lumps, then you can strain it through a sieve] Cover with plastic and poke a few holes. Refrigerate until set.
Assemble the Banana Pudding:
- Condition pudding in a bowl with a spatula or in the bowl of as stand mixer fitted with the paddle attachment. This will not get out any lumps but it will be easier to fold into the whipped cream.
- Meanwhile beat heavy cream to stiff peaks. Fold whipped cream into pudding. Transfer to piping bags like I did in the video or you can spoon it out with a large serving spoon.
- Begin layering puddings starting with pudding and then followed by several slices of banana and Nilla wafer crumbles. Repeat!
- Let sit at least 6 hours but overnight is better.
Keywords: banana pudding, puddings, bananas