Fancy Banana Pudding
- 30m Prep Time
- 20m Cook Time
- 1h 20mReady In
A from-scratch banana pudding with vanilla wafers and Chessmen cookies, topped with homemade whipped cream. This fancy version channels a grandmother's recipe with real bananas and a creamy custard.
Ingredients
- 237 ml granulated sugar
- 78.9 ml cornstarch
- 2.46 ml kosher salt
- 1.23 ml ground nutmeg
- 710 ml whole milk
- 3 eggs
- 9.86 ml vanilla extract
- 355 ml heavy cream
- 158 ml powdered sugar sifted
- 4 large ripe bananas
- 1 vanilla wafers
- 1 pack Chessmen cookies
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 122 mg
- Iron: 0.71 mg
- Magnesium: 39.5 mg
- Phosphorus: 139 mg
- Potassium: 513 mg
- Zinc: 0.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml granulated sugar
- 78.9 ml cornstarch
- 2.46 ml kosher salt
- 1.23 ml ground nutmeg
- 710 ml whole milk
- 3 eggs
- 9.86 ml vanilla extract
- 355 ml heavy cream
- 4 large ripe bananas
- 1 vanilla wafers
- 1 pack Chessmen cookies
Prepare
- 158 ml powdered sugar, sifted
Let's Cook
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Step 1.
In a large saucepan, combine 1 cup granulated sugar, ⅓ cup cornstarch, ½ teaspoon kosher salt, and ¼ teaspoon ground nutmeg. Sift or stir the dry ingredients, then pour in 3 cups whole milk and stir until well combined. Place the pan over medium heat and cook for about 15 minutes, stirring continuously, until the mixture thickens.
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Step 2.
While the milk mixture heats, in a large bowl, beat 3 eggs. Once the milk mixture has cooked, reduce the heat to low and scoop out about ½ cup of the hot milk mixture. Slowly pour the hot milk into the beaten eggs while stirring constantly to temper the eggs, preventing them from curdling.
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Step 3.
Return the saucepan to medium heat. Pour the egg mixture into the saucepan while stirring continuously. Add 2 teaspoons vanilla extract and continue stirring. Cook for an additional 2 minutes until the pudding thickens further. Remove from heat and let sit for 2 minutes, then pour the hot pudding into a heat-resistant bowl.
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Step 4.
Let the pudding cool slightly, then cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Allow the pudding to cool to room temperature, about 30 minutes.
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Step 5.
While the pudding cools, prepare the whipped cream: In a medium bowl, pour 1½ cups heavy cream and sprinkle in ⅔ cup sifted powdered sugar. Beat with a handheld mixer on high speed until stiff peaks form. Set aside.
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Step 6.
Once the pudding has reached room temperature, slice 4 large ripe bananas into ¼-inch-thick rounds.
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Step 7.
In a 9-by-13-inch baking dish, arrange a layer of vanilla wafers and banana slices on the bottom. Spread half of the pudding evenly over the wafers and bananas. Add another layer of vanilla wafers and banana slices, then top with the remaining pudding, smoothing the surface. Spread the whipped cream over the top. Garnish with Chessmen cookies. Serve immediately, or cover and refrigerate leftovers.