This Banana pudding is full of banana flavor just like it should be! Come find out my secret to a fruity, homemade banana pudding recipe that will transcend you back to your childhood!
When Banana Pudding is done right it is SOOOOO good. For me done right means it’s cold, sweet, very creamy, and fruity. Yes, fruity. If it’s going to be called banana pudding then I want to taste those fruity and delicious bananas; and not just when I bite into one! This recipe definitely ticks all of the right boxes!
The secret to the tastiest banana pudding you’ve ever had lies in the pudding itself. This recipe starts with roasting bananas in their peel. This does to things:
- It intensifies the banana flavor.
- It breaks down the banana fibers so you’re not stuck with fibrous banana pudding!
Cook’s Note – Banana Pudding
- Fully assembled banana pudding (topped with whipped cream) can be refrigerated for up to 4 hours. If you’re going to garnish the top with additional vanilla wafers I suggest adding those right before serving.
- Don’t skip the lemon juice in this recipe! A little squeeze of lemon goes a long way in preventing the banana pudding from turning brown when it’s refrigerated!
- If your food processor bowl holds less than 11 cups, you’ll have to puree the mixture in batches.
- Make sure your bananas are slightly underripe (their tops should be a little green)! Slightly underripe bananas sweeten when roasted, and they won’t ooze liquid. Overly ripe bananas will ooze too much liquid and could make your pudding loose and liquid.
Cook’s Tools – Banana Pudding
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- 7 large bananas, slightly under-ripe
- 1 ½ cups granulated sugar
- 8 large egg yolks
- 6 tablespoons cornstarch
- 6 cups half-and-half
- ½ teaspoon salt
- 3 Tablespoons unsalted butter
- 1 Tablespoon vanilla extract
- 3 Tablespoons lemon juice
- 1 (12-ounce) box vanilla wafers
- WHIPPED TOPPING:
- 1 cup heavy cream
- 1 Tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ROAST BANANAS Move oven rack to upper-middle position and preheat oven to 325 degrees F. Cover baking sheet with foil and place 3 unpeeled bananas on top. Bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
- MAKE PUDDING Meanwhile, in medium bowl whisk together 1⁄2 cup sugar, egg yolks, and cornstarch. In large saucepan over medium heat bring half-and-half, remaining sugar, and salt to simmer. Whisk 1⁄2 cup simmering half- and-half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2-3 minutes. Remove from heat and stir in butter and vanilla.
- PROCESS PUDDING Transfer pudding to food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape pudding into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 60 minutes.
- ASSEMBLE AND CHILL Cut remaining bananas into 1⁄4-inch slices and toss in small bowl with remaining lemon juice. Spoon one-quarter of pudding into 3-quart dish. Top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice, ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
- TOP AND SERVE In bowl of electric mixer, beat cream, sugar, and vanilla on medium speed until stiff peaks form, about 2 minutes. Top banana pudding with whipped cream, and garish with vanilla wafers (optional). Serve.
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