Whipped Banana Pudding
This whipped banana pudding is perfectly sweet and creamy. I promise, it’s like you’re eating clouds! With only a few ingredients and a little bit of prep time, you’ll find that the hardest part of this recipe is waiting for it to chill in the fridge for a couple hours until you can eat it! This truly is the only homemade banana pudding recipe you’ll ever need!
Servings: 8
Calories: 326kcal
Equipment
Ingredients
- 2.5 tbsp cornstarch
- 8 tbsp granulated sugar divided
- 1 tsp kosher salt
- 2 eggs
- 2 cups whole milk
- 1 tbsp vanilla extract
- 1 cups heavy whipping cream
- 1 tbsp sugar
- 1 box Nilla Wafers
- 3 large ripe bananas
Instructions
- Combine cornstarch, 2 tbsp sugar and salt together in a small bowl and set aside. In another medium bowl, whisk together eggs and the rest of the sugar until it's light in color. Then whisk in the cornstarch mixture until smooth.
- Add the milk to a medium saucepan and simmer on medium-high heat for about 5 minutes or until you see a few slow bubbles on the surface (do not allow it to come to a boil). Carefully stream the warm milk into the egg mixture, whisking vigorously so the eggs don't curdle.
- Return the mixture back to the saucepan and add in the vanilla extract. Whisk continuously and allow the mixture to cook on medium-high heat until you see it thicken (this takes about 5 minutes). Remove the pan from heat, transfer the mixture into a large bowl and cover with plastic wrap directly touching the pudding to prevent a skin from forming. Chill in the fridge for 2 hours.
- In the meantime, whip the heavy cream in a stand mixer using the whisk attachment with 1 tbsp of sugar until it reaches stiff peaks. Once the pudding is cooled, carefully fold the whipped cream into the pudding mixture using a rubber spatula. You can also prep the bananas and slice them into quarter inch coins now too!
- Grab a 9 inch pie plate (deep dish is best) and start to assemble! The layering pattern is pudding mixture on the bottom, then Nilla Wafers (just line an even layer and crumble a few to fill any gaps), more pudding, a thick layer of all those bananas, pudding, Nilla Wafers again, pudding and crushed Nilla Wafers on top! Loosely cover the top of the pudding with plastic wrap and let the entire dish in the fridge for 4 hours to allow the wafers to soften and meld together. I PROMISE, it's worth the wait!
Nutrition
Calories: 326kcal