Banana Cream Pudding

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 quart milk
  • 2 cups sugar, plus 1/4 cup sugar
  • 8 large eggs, separated, whites discarded or store for another use
  • 1 teaspoon banana extract
  • 1/3 cup bourbon
  • 1/2 cup cornstarch
  • Salt
  • 1/2 teaspoon pure vanilla extract, plus a splash
  • 2 tablespoons butter, cut into cubes
  • 1 cup heavy cream
  • 4 large bananas, sliced
  • 1 box vanilla wafers
  • 1/3 cup creme de banana
Directions

Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).

In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.

Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.

In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.

Slice bananas and add to pastry cream.

Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.

This recipe has been updated and may differ from what was originally published or broadcast.


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4.5 40
Love old fashioned way of making banana pudding  brings back memories of my mother's cooking item not reviewed by moderator and published
Was delicious and fun to make! item not reviewed by moderator and published
I have made this recipe five times now and it has become a holiday staple for my family! It is the best banana pudding ever!! For those who have problems with this pudding setting up here's what I have learned through trial and error having it turn thin and runny on me before. Corn starch is delicate especially when still hot. I have success by letting the pudding cook to a simmer over medium low heat then let it simmer for thirty seconds over heat. Immediately remove from heat and add butter and vanilla stir these in and leave it alone. I don't transfer it to a dish yet. I place it in the fridge after I put the plastic film on top and leave it to chill. This works every time now. I don't use banana extract but use the crime de Banana on the wafers and add to the whip cream to taste. I've used the whiskey from 1/4 to 1/3 cup in the pudding just depends on how much you like it. Rave reviews every time I make it!! Thanks Tyler!! item not reviewed by moderator and published
Just watched Tyler make this this morning and had it recorded. He did not add "banana extract" in the pastry cream he added creme de banana. Even when he is beginning to put it together he repeats what is in the pastry cream "creme de banana" AND the bottle for the creme de banana was used when he was making the pastry cream AND to drizzle over the vanilla wafers at the end. This is not the first time the show has different instructions, ingedients or measurements varying with what is online. I would imagine 1 tsp banana extract is correct since he added much more of the creme de banana to the pastry cream. If he added that much as extract it would not have been good. I love Tyler and wish he still had his Ultimate show. I used creme de banana "to taste" and it was great. Another fabulous recipe by Tyler. item not reviewed by moderator and published
This is my husbands favorite!!! Making it for a girls get together... Thanks Tyler item not reviewed by moderator and published
the best ever item not reviewed by moderator and published
This recipe is on the money! A little on the sweet side, so the next time instead of 2 cups of sugar, I'll try it with 1 1/2 cups! Other than that, delicious!! I didn't have banana extract so I used vanilla. I also layered the cookies and bananas the same way you would in a traditional banana pudding. I'll use this recipe from now on!! Thank you Tyler!! item not reviewed by moderator and published
just made this dessert and its absolutely delicious!! i did not put any bourbon since i actually made it for my daughter because she loves bananas. and i only put a cup of sugar. the sweetness is just right. its super creamy, its sinful! very easy to make too. item not reviewed by moderator and published
Very practical and straight forward. Delicious item not reviewed by moderator and published
Best recipe ever!!!! I could eat the whole dish by myself. Heavenly sweet, creamy and just plain good! I will make this all the time. Sinful! and easy. This recipe is a keeper!!! so good with the Nilla wafers. Did not have any banana extract. Used rum and brandy instead (not much at all) but is soaks up nicely in the wafers!!!!! item not reviewed by moderator and published
taste great! I made this with twice now with two variations #1 use skim milk no bourbon and no creme de bannana instreadi bought the $1.00 size bottle of Banannaschnapps added the whole thing taste great a lil too sweet would try 1 cup and 1/2 sugar next time instead of hte full 2 cu. sugar. #2 No boarbon and no creme de bannnana and no schnapps, I used all hte ingredients with whole milk, it was great I refrigerated it up to 5 days covered in wrap nad used it as a filling with fresh bannanns and whip creme in a Birthday cake, it was a hit!! **You must constant use a med. whisk over lowto med heat, to thicken it will thicken in 15 mins at med. heat...I stirred yolk and milk together first (cold and then put on heat added hte other ingredients)Perfecto:) item not reviewed by moderator and published
I love this recipe...the best banana pudding I have ever made. item not reviewed by moderator and published
This in a wonderful recipe. I am not a very skilled cook, and this was very easy to make, lasted a few days. My husband said it is the BEST banana pudding he has ever ate, and he LOVES banana pudding. I used brandy instead of bourbon (as that is what I had on hand) I did not use the creme de banana - but on the show he drizzled it over the cookies before he put the banana's and pudding in. Everyone needs to give this a try!! This is the first time I have ever commented on a recipe!! item not reviewed by moderator and published
This recipe is absolutely fabulous! Its not as sweet as most puddings! The flavor is outstanding! I made it for our monthly family dinner and there was none left for later! item not reviewed by moderator and published
is supposed to be used directly on top of the egg yolks and not any time else....... item not reviewed by moderator and published
i have made it twice to rave comments. Great for the potluck tomorrow item not reviewed by moderator and published
I made a version of this pudding today and it was really good but I left out the whisky. It seemed that it would totally overpower the dish. I thought it interesting that no description was made as when to add the bananas. Does anyone proof these recipies? I do appreciate the site and ideas. item not reviewed by moderator and published
Agree that the liquor taste was quite strong when first made, I would recommend making the custard a day ahead to let the flavors mellow a bit. All in all, not too difficult to make and the whole family LOVED it! Have been requesting me to make it again ever since! The whipped cream on top really put it over the top! Yum! item not reviewed by moderator and published
I have never been a fan of pudding recipes but when I watched you make this one, I knew I had to try it as my hubby loves pudding recipes and even I loved it! I took it to an Easter dinner and it was all gone in no time. I do have one question, the last instruction says to splash with more creme de banana - when was the 1/3 cup supposed to be used? Thanks for a great one,Tyler. item not reviewed by moderator and published
HELP! I have tried this recipe twice and the pudding will not harden. The first time I followed the recipe to the letter (as mentioned by others the recipe does not clearly tell you what to do with the Creme de Banana) the mix tasted great but never harden. The next day I tried again using less milk and a little more corn starch still never harden. WHAT COULD BE WRONG? item not reviewed by moderator and published
Tyler needs to correct this recipe and include instructions on adding 1/3 cup creme de banana item not reviewed by moderator and published
The pudding tasted like a mouth full of liquor and sugar. If I tried to make this again (which I'm not sure that I would because it was expensive to make) I would not use the alcohol and I would cut back on the sugar. The whipped topping was very good though. item not reviewed by moderator and published
I followed the recipe exactly using whole milk. I added the 1/3 c. creme de banana at the same time as the Bourbon. I made this dessert and served it the same day for company....The burbon was very pronounced... We had it the next day and the Burbon was less noticable, we liked it better the next day. item not reviewed by moderator and published
I did the recipe as is, except left out bourbon and creme de banana. Also made twice as much whipped cream and layered it all in a large trifle dish, cookies-pudding-whipped cream, repeat. We have a family of 6, and after ample servings, hardly made a dent in this thing. The "8 servings" is laughable. This could've easily served 16. I'll only use 1/3 of the recipe next time. Other than that, pudding was delicious and very creamy. So much better than the boxed pudding/coolwhip recipe most people use. Try it, but cut in half or more if you're not feeding the neighborhood! item not reviewed by moderator and published
The pudding was delicious but makes a very large amount. Will not use the cookies next time as they become soggy if not eaten quickly. item not reviewed by moderator and published
This turned out as good as I had hoped. I left out the bourbon and replaced it with about 1/4 cup creme de banana. The two cups of sugar was just a little too much; maybe that was because I left out the bourbon to counter the flavor. Next time I will experiment with less sugar. It makes a lot more than 8 servings. I found myself returning to the refri. over and over again. I will make this again. item not reviewed by moderator and published
This is absolutely delicious! One of my dad's favorite desserts is banana cream pie, so I decided to give this a try for his birthday. It worked successfully as a pie filling, and the reci[e couldn't have been easier (my only omission was the banana liquor and only used a few tsp of Creme de Banana). It makes a lot - I could have filled two pie crusts. Also, topping it with toasted coconut is a very yummy finish. Good one, Tyler. item not reviewed by moderator and published
This was the first time I made homemade pudding and I made about 36 cups!. The recipe altered perfectly. I did heed the warning about the liquor and added it last. Sometimes liquor wont allow things to set and I didn't want to chance it. It did take a really long time to thicken but that was probably because of how much I was making. I'd rather take my time then burn it. Great taste! item not reviewed by moderator and published
This recipe is the best pudding i have tasted since my mother way back in 1950 used to perpare it for us as kids love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! so very good if you just follow the instructions you have my vote item not reviewed by moderator and published
I've made this twice and each time I have to recook the pudding and add more corn starch. I know corn starch can be tricky. Do I need to use whole milk? The taste is good and very much liked by all. I just go crazy making it. Maybe a quart of milk should be two cups or two and half cups???? I used some christmas cookies out of a tin that I had and they held up better than wafers. I see only one other person had the same problem I had. I'm using a different pudding recipe next time and keeping the idea of the cookie bottom... and all the rest of the recipe. item not reviewed by moderator and published
why won't the pudding harden?????? i made it twice and both time the mixture with the bourbon and what not will not get hard...help item not reviewed by moderator and published
I couldn't find the banana extract or creme de banana so I just substituted the banana extract for vanilla. You don't really need the creme de banana because the vanilla waffers get soft anyway. If you leave the pudding to sit over night, the bananas infuse the pudding so I didn't really miss any banana flavor. I will definitely try this again and even use this recipe in a banana cream pie and substitute the waffers for gram cracker crust. item not reviewed by moderator and published
This is the best banana pudding! Def not your mama's pudding. My husband had it for dessert and then again for breakfast the next day! And so did I !!!!!! Way to go Tyler, you absolutly ROCK! ( I put the Creme de banana in the pudding after it thickened, hope this helps) item not reviewed by moderator and published
The recipe is good without out it...but would have been better with the more banana flavor....The next time I make this, which will be soon. I will make sure and add the missing ingredient to the banana creme mixture....Thanks for such an easy dish Tyler....ANYONE can make this one.... item not reviewed by moderator and published
My mouth started to water when I watched you make this, its my all time favorite my mom use to make it for Sunday supper trust me there nothing left when it was time for dessert. (:-) item not reviewed by moderator and published
I've been making the old fashion Banana Pudding for years using the basic vanilla pudding, but this is outstanding. (for adults only) Tyler is a great chef! Food network has alot of great chefs. Thank you very much. item not reviewed by moderator and published
Just in time for summer... I've read the other reviews... so the show is a little different... get over it! Can't you adjust? This is the kitchen... Tyler is awesome! Watch what he does, read what others do too... you will survive! The recipe is great... the only adjustment I will suggest is to break up the waffers next time. Maybe in two. That is it! I also used more whip cream. But I could see that when I read the recipe. Enjoy! item not reviewed by moderator and published
The recipe on food network is not the same as Tyler did it. It was ok,but the recipe I have been using for years is better. Easier and cheaper. I thought it would be better the next day,but I was wrong. item not reviewed by moderator and published
I saw this on TV yesterday and had to try it. Once again, Tyler's recipe on TV doesn't match what was on the website, but it still turned out great. I had to deviate from the website b/c I didn't have any bourbon or banana extract, so I just substituted 1/3 c creme de banana in the pastry cream (and he didn't use the extract on TV). So much banana flavor - this is a keeper! item not reviewed by moderator and published
The recipe calls for 1/3 cup creme de banana, but only states how to use a "splash" of c de b. The 1/3 cup should be mixed in with the bourbon. item not reviewed by moderator and published
You didn't make the recipe as written, so why are you posting a review for it?  The recipe that you used is an entirely different recipe. item not reviewed by moderator and published

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