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Banana Pudding

by on September 21, 2010 in Custards/Puddings, Desserts September 21, 2010 Custards/PuddingsDesserts
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Banana pudding made with homeade vanilla pudding (no eggs or egg yolks required). This simple recipe promises great results! Note: Prep time does not include refrigeration time.

Ingredients

  • 2 cups Cold Milk
  • 3 Tablespoons Cornstarch
  • ½ cups White Sugar
  • ¼ teaspoons Salt
  • 2-½ teaspoons Vanilla Extract
  • 1 Tablespoon Salted Butter
  • 3 whole Ripe Bananas (peeled And Sliced)
  • 45 pieces Nilla Wafers
  • ¼ cups Crushed Walnuts (optional)
  • 1 container Cool Whip (8 Ounce Tub)

Preparation

In a saucepan whisk cold milk and cornstarch until dissolved. Place over medium heat for several moments until small bubbles begin to appear.

Add sugar and salt a little at a time whisking constantly (be sure the sugar dissolves before adding more). Keep over medium heat, stirring about every 30 seconds until the mixture begins to thicken (it should coat the back of your spoon). DO NOT BOIL.

Remove from heat. Add vanilla extract and butter. Stir until butter is dissolved. Set aside.

In a medium sized serving bowl place one layer of sliced bananas and one layer of Nilla Wafers. Pour 1/2 of pudding mixture on top of this. Now put another layer of bananas and another layer of Nilla Wafers. (After this step there should be no bananas or wafers remaining.) Pour remaining pudding mixture on top.

Refrigerate for several hours or overnight.

Just before serving top with Cool Whip and crushed walnuts. Refrigerate any leftovers.

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shoppingjen on 1.15.2011

This pudding is great. I was searching for one with a homemade pudding and chose this one. The vanilla pudding is really good. (I will probably use it as my go-to vanilla pudding from now on.) I followed the recipe exactly and had no problems. I added the milk slowly to the cornstarch while whisking it, to make sure all the cornstarch had dissolved. My pudding did not come out lumpy with this recipe.
This pudding is sweet but not too sweet–sometimes a problem with banana pudding. It is not overly banana-y though (just making up words!). I didn’t mind it, but if you’re expecting or wanting that flavor, you might add a little banana extract in addition to or instead of the vanilla.
I really like this pudding and will definitely make it again. Thanks for sharing.

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