Banana Pudding
Banana Pudding doesn’t show up on enough menus. But when it does, it’s pretty much the perfect way to end a meal.
Prep Time15 minutes mins
Cook Time15 minutes mins
Chill4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
For the Banana Pudding Pie
- 1 recipe Vanilla Pudding recipe below
- 1 recipe Chantilly Cream recipe below
- 3 bananas
- 8 ounces Nilla Wafers (roughly ¾ of a box)
For the Chantilly Cream
- 2 cups heavy whipping cream
- ¾ cup powdered sugar
For the Pudding
- 2 cups milk
- ½ cup white sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 tablespoon butter
For the Pudding:
In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Chill before serving.
To Assemble
Slice the bananas in thin ½ inch slices and set aside.
Start with a layer of pudding, followed by a layer of nilla wafers, and then some chantilly cream, some bananas, more pudding, another layer of nilla wafers, the last bit of bananas and then finish it off with the rest of the chantilly cream.
Chill for at least 4 hours before serving.
Calories: 264kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 52mg | Sodium: 83mg | Potassium: 205mg | Fiber: 1g | Sugar: 22g | Vitamin A: 697IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 0.1mg