When I started blogging last year, I made a banana pudding recipe that was very good. I wanted to recreate the famous version of the Magnolia Bakery that I learned to love the last 6 years here in New York. And if it was delicious, I hated adding these layers of vanilla wafers store bought, knowing how much better would the thing from scratch.
So- this time I whipped a very quick and easy recipe vanilla wafer layers and those with pudding and bananas instead. Let me tell you- he put it right on top pudding! The cookies were full of real vanilla flavor, and even the perfect texture to contrast the creamy pudding.
The vanilla pudding recipe is also a new favorite, as it essentially just requires that you mix all ingredients in a saucepan and whisk until thick. No tempering or ice baths required!
Andy, my mother, my sisters, and I could not get enough of how good it was. The large bowl was licked clean in no time. Have fun!
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Homemade Banana Pudding
Ingredients
¾ cup plus 3 tablespoons granulated sugar
4 and ½ tablespoons cornstarch
1 egg, room temperature
2 egg yolks, room temperature
3 cups whole milk (do not replace anything else, or it will not rich)
3 teaspoons vanilla extract
½ teaspoons kosher salt
4 tablespoons unsalted butter
4 large (ripe) banana, sliced
1 batch of homemade vanilla wafers * (or 10 oz those in store bought.)
1 cup heavy cream
1 teaspoon vanilla extract
¼ cup powdered sugar
Instructions
in a saucepan over medium heat, combine sugar, cornstarch, egg, egg yolk, whole milk, vanilla extract and salt. Whisk together until combined, then continue whisking constantly for about 10 minutes, until pudding thickens and begins to bubble.
Add the butter, remove from heat and whisk until completely melted. If there are pieces, pour the pudding through a mesh screen in a separate bowl. Let the pudding in the refrigerator for 20-30 minutes, until cool to the touch.
To assemble
First, place a layer of bananas in the bottom of a round bowl 9 inches (or something of similar size), then a layer vanilla wafers (it does not have to be perfect, because when you pick up the pudding to serve, all served at the same time), then a layer of pudding.
Repeat this banana wafer pudding layers until the last layer is pudding. Refrigerate for 5-6 hours, covered with foil or plastic wrap. (I mine relaxed during the night and in the morning it tasted great!)
When the pudding is ready, Put your bowl and mixing beaters in the freezer for about 5-10 minutes or until that very cold. Then, whisk together the cream, powdered sugar and vanilla until peaks form, about 5 minutes more.
Top pudding with whipped cream and sprinkle some crushed slices on top of the pudding. Keeps well in the refrigerator for 3 days. Serves 8.
3.5.3208
adapted Pudding Recipe: Crepes of Wrath Vanilla Wafer recipe adapted from: Fix me a Snack
