Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Classic Banana Pudding
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- Level: Easy
- Total: 2 hr 55 min (includes chilling time)
- Active: 25 min
- Yield: 8-10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 461
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 193 mg
- Sodium
- 131 mg
This dish has everything you'd expect from a traditional banana pudding: rich custard, vanilla wafers, fresh bananas and whipped cream.
- Level: Easy
- Total: 2 hr 55 min (includes chilling time)
- Active: 25 min
- Yield: 8-10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 461
- Total Fat
- 28 g
- Saturated Fat
- 16 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 6 g
- Cholesterol
- 193 mg
- Sodium
- 131 mg
Ingredients
Directions
- Bring the half-and-half to a simmer in a medium saucepan set over medium heat. Meanwhile, whisk the granulated sugar, cornstarch, vanilla, egg yolks and salt together in a medium bowl. Slowly whisk about 1 cup of the warm half-and-half into the egg mixture, then pour back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and whisk in the butter.
- Spread half the crushed cookies in the bottom of a 2-quart square or oval dish, top with half the pudding and half the banana slices. Repeat the layers ending with banana. Press a piece of plastic wrap directly against the banana slices and refrigerate until cold, about 30 minutes.
- Whip the cream and confectioners? sugar in a large chilled bowl with an electric mixer on medium-high speed or by hand with a whisk until stiff peaks.
- Spread the whipped cream over the pudding and refrigerate until the pudding is firm, at least 2 hours or overnight. Serve with crumbled wafer cookies on top.
