Banana Pudding from Scratch



To chill the pastry cream faster


Place the banana pastry cream in a large, shallow dish – I like to use aquarter sheet pan. Spread it evenly in the dish and cover it with plasticwrap. Then place it in the freezer for about 3 – 4 hours to cool it downfaster. DO NOT let it freeze overnight, so check on it every hour to make sureit’s not freezing.

Banana Pudding Recipe from Scratch


Published: Mar 19, 2020 Last Updated: Apr 13, 2020 by Marye 1280 words. |About 7 minutes to read this article.Old fashioned, homemade banana pudding recipes are hard to improve on. Creamyvanilla custard, sweet bananas, and crunchy vanilla wafers are layered to makea home-style, comforting dessert. Easy recipe.This old fashioned banana pudding recipe is homemade from scratch – none ofthat boxed pudding mix stuff, thank you very much! Lots of bananas, rich andcreamy homemade pudding, and a serious amount of ‘Nilla Wafers make this afavorite southern dessert for a reason!Jump to:

To assemble the banana pudding


* Choose the dish you’ll be serving the banana pudding in. I used an 8 – 9 inch trifle bowl here, but a large casserole dish (about 9 x 9 inch square or slightly rectangular) will work as well. * You can create as many layers as you like, depending on how thinly you spread the pudding base layer. Start with the pudding base, and have enough to top the dessert as the final layer. * Spread a layer of the banana pudding base at the bottom of your dish. Top it with a layer of Nilla wafers, followed by sliced bananas (about ½ cm thick). I like to slice the bananas only as I layer them, and not ahead of time (to prevent browning). * Break some Nilla wafers in half and layer them against the wall of the dish (IF you’re serving this in a glass container). This is optional and purely for aesthetics. * Spread a layer of the banana pudding base on top of the bananas. Make sure the bananas are completely covered with the pudding. Banana slices that are exposed to air will brown quickly. * Repeat the layers until you have used up all of the banana pudding base, while making sure the final layer on top is also the pudding. * Cover the dish with plastic wrap and refrigerate for at least 1 hour.

Step two – Make the banana diplomat cream


This step involves whisking heavy cream until you have stiff peaks and thenfolding it in with the chilled banana pastry cream. Add gelatin to make thismore stable, but this is an optional step.The banana pudding base should be used immediately.

Banana pudding base (banana flavored diplomat cream)


To turn the banana custard into a banana pudding, I fold in stabilized whippedcream. I make stabilized whipped cream by whisking heavy cream with meltedgelatin. This keeps the banana pudding stable without deflating. You can skipthis step if you like, but I prefer to add the gelatin. This base isessentially a banana flavored diplomat cream.Folding in whipped cream will make the banana pastry cream more light and airyas well! But the cream will also make it feel richer. Creamy and light – thebest of both worlds.For stabilized whipped cream, you will need, * Heavy cream (35% fat at least) * Gelatin and water (optional)

Banana pastry cream


* Place the 2 ½ cups banana milk and sugar in a saucepan. Heat until the milk mixture is steaming. * While the milk is heating, place the eggs, egg yolks, cornstarch, and vanilla in a bowl. Whisk until you have a smooth mixture. * When the milk is heated, pour about 1 cup of the hot milk in a thin stream into the egg mixture, while constantly whisking the egg mixture. This is to temper the eggs. * The tempered egg mixture should now be at least warm. Gently pour it back into the remaining hot milk mixture in the saucepan while whisking the milk mixture constantly. * Return the banana milk custard mix back to the stove, and cook over medium or medium-low heat until thickened. Make sure to whisk frequently to prevent curdling, but also check if the mixture is coming to a boil. * When the mixture comes to a boil (bubbles break the surface), lower the heat of the stove and whisk for a further minute. * Remove the custard base from the heat and add the butter. Whisk it in until the butter is emulsified. * Place the custard in a bowl (or shallow dish) and cover the custard with plastic wrap. Make sure to press the plastic wrap onto the surface of the custard and cover the whole surface to prevent a skin from forming on top. * Allow the custard to chill in the fridge. A large, shallow dish will chill the pastry cream faster. This can take 4 hours (depending on the dish), or up to 8 hours. * Once the custard is chilled, remove it from the fridge and whisk it until smooth. Now the custard is ready to be mixed with the whipped cream.

Why I love this recipe!


This is hands down the BEST banana pudding I’ve ever tasted! That’s all thereason I need to love this recipe, really.That being said, this recipe does require more effort than the simple andclassic Magnolia Bakery recipe. But that extra effort is what makes thisbanana pudding from scratch extra special as well!This recipe makes the pastry cream from scratch, without using an instantvanilla pudding mix. This means that my readers who are from outside the UScan also easily make this at home, and experience the glorious deliciousnessof this amazing banana pudding!The Magnolia Bakery recipe relies only on banana slices for banana flavor, andis a bit too sweet for our liking. But not this recipe. Since the bananapudding base (diplomat cream) is already infused with banana, you can actuallyjust eat the banana diplomat cream on its own. And it tastes freakingincredible!So if you’re looking for the best banana pudding recipe, that is made fromscratch, then look no further. I got you covered! 😀Looking for more recipes?Sign up for my free recipe newsletter to get newrecipes in your inbox each week! Find me sharing more inspiration on Pinterestand Instagram.”

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