Welcome to the second installment of the banana pudding experiment! The first installment featured vanilla wafers. This post is going to highlight how to make vanilla pudding, and of course- how to put the banana pudding together. My final product was far from pretty- but it was the most delicious banana pudding. I think that all of the work- making the wafers and pudding from scratch- is definitely worth it.
I know that a lot of people aren’t banana fans. You can easily make it sans bananas, or you could use pineapples instead. My father loves pineapples so next time I try this I am going to use pineapples in place of bananas.
Again- this half of the recipe is also courtesy of Alton Brown from his Good Eats episode on banana pudding. Slightly altered from the original! I was lacking lemon juice (which keeps bananas from going brown) and I was also way too lazy to whip cream for it, so I just used cool whip.
Ingredients (vanilla & banana pudding)
- 3/4 cup granulated sugar, plus 2 tablespoons
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 cups whole milk
- 3 tablespoons butter/margarine cut into pieces
- 1/2 teaspoon pure vanilla extract
- vanilla wafers
- 4 ripe bananas
- 1 container of cool whip
- Combine 3/4 cup of sugar, kosher salt, and cornstarch in a pot
- Add eggs and egg yolk- whisk to combine; then add the milk, whisk again
- Cook over medium-low heat until the temperature of the pudding reaches roughly 175°. At this point the mixture thickens and also bubbles around the edges.
- Remove from heat and whisk in the butter one piece at a time. Then whisk in the vanilla.
- Cover the surface of the pudding with a round piece of parchment paper and refrigerate about 2 hours.
- Spread some of the pudding in the bottom of a mixing bowl. Cover the layer of pudding with a layer of cool whip. Cover the pudding/cool whip with vanilla wafers and banana slices. Start again with the pudding and repeat until you have used all of your ingredients!
- Refrigerate again before serving.