Banana Pudding

Banana Pudding
Servings: 8 Yield: servings Prep 10 mins Cook 5 mins Chill 3 hrs or overnight


  • 1/2 cup plus 1 tbsp sugar
  • 3 tablespoons cornstarch
  • 3 cups 2% or whole milk
  • 6 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 8 9 oz glass canning jars with lids
  • 48 vanilla wafer cookies
  • 4 bananas, sliced
  • 1 cup heavy cream, chilled

Make It

1. Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whisk 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160 degrees , thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool completely.

2. In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas. Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight.

3. Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon over each dessert.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 25, chol. (mg): 218, sat. fat (g): 13, carb. (g): 76, fiber (g): 2, pro. (g): 7, sodium (mg): 126, Percent Daily Values are based on a 2,000 calorie diet.