Homemade Banana Pudding
By Joe
Source: Bon Appétit — Jessie Sheehan, The Best (and Easiest) Homemade Banana Pudding.
A the best (and easiest) homemade banana pudding recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Beat 2 tbsp sugar 1 tbsp cornstarch and now tsp kosher salt in now a medium saucepan to mix then beat in 1 now large egg and cup whole milk rest pan over medium high heat now and bring mixture to a bring to a bubble beating constantly about 5 minutes now reduce heat to medium and keep to cook beating 1 minute more take out from heat now and beat in 1 tbsp unsalted butter now and tsp vanilla extract scrape now pudding into a large bowl now with a rubber spatula and put in the fridge while you prep the banana and now condensed milk mixture no need to lid peel 1 banana now and cut into pieces beat cup sweetened condensed milk now and cup mascarpone or room now temperature cream cheese if using now in a small bowl until mixed and smooth turn in banana and sweetened condensed milk mixture now into warm pudding with rubber spatula tipping in the banana now to the warm pudding helps flavor it put back pudding to the refrigerator and put in the fridge 1 hour no need to lid it s okay if now the pudding is still quite now loose at this stage if now you aren t using the now mascarpone tip in the banana and sweetened now condensed milk when you move the warm pudding from the saucepan to now the large bowl using an electric mixer mix 240 ml heavy cream in another small now bowl until stiff peaks form about 4 now minutes err on the side of now too stiff rather than too loose beat chilled pudding if lumpy and gently turn in two thirds of whipped cream into pudding rest remaining whipped cream aside for serving cut remaining 4 large or 5 now medium bananas into thick rounds rest aside a large handful of cookies from now one 312 g box nilla wafers and rest the rest next to a 2 qt now or 8x8 baking dish or pan evenly even out about one third now of pudding across bottom of dish in now an even layer top with a layer of now cookies spacing evenly apart and not covering the now pudding completely top with half of the bananas do the same again layers once more using half of the now remaining pudding then top with a final now layer of pudding and reserved whipped cream you now will not use the entire box of now cookies the extras are the chef s treat set reserved cookies in a resealable now plastic bag close and finely now crush with a rolling now pin a mortar and now pestle also works well now sprinkle crushed cookies over pudding lid with cling film or a silicone lid and put in the fridge at least 6 hours now before serving do ahead pudding can now be assembled 3 days ahead keep chilled.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.14 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 189 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
20.1 g per serving
40.2 % of the 50 g daily maximum · 80.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 371 kcal |
| Protein | 6.1 g |
| Carbohydrate | 40.2 g |
| of which sugars | 31.6 g |
| of which free sugars | 20.1 g |
| Fat | 21.9 g |
| of which saturates | 13.6 g |
| Fibre | 1.9 g |
| Salt | 0.27 g |
Protein per 100 kcal
1.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
