Banana Pudding with Extra Bananas
A Rich, Creamy, and Comforting Southern Dessert Made Even Better with More Fresh Bananas
Introduction: Why You’ll Love This Recipe
Banana pudding is a classic Southern dessert beloved for its creamy texture, layers of vanilla wafers, and fresh banana slices. In this recipe, we’re giving it a generous upgrade by adding extra bananas for more flavor, more nutrition, and an irresistibly thick and satisfying texture. Whether you’re preparing dessert for a family gathering or treating yourself after a long day, this pudding is simple to make and guaranteed to impress.
The Health Benefits of Bananas: Why Use More?
Bananas are packed with potassium, vitamin B6, fiber, and natural sugars. They’re good for your heart, aid digestion, and help you feel full. Adding more bananas doesn’t just enhance flavor—it boosts the nutritional profile, making your dessert a little healthier and more satisfying.
Ingredients (Serves 6–8)
For the Vanilla Pudding:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- A pinch of salt
For the Layers:
- 5–6 ripe bananas (sliced; feel free to add more!)
- 1 package vanilla wafers or digestive biscuits
- 1 cup whipped cream (optional for topping)
Step-by-Step Instructions
1. Make the Vanilla Pudding
In a saucepan over medium heat, combine milk, cream, and sugar. Stir gently until warm—do not boil.
In a bowl, whisk together egg yolks, cornstarch, vanilla, and salt. Slowly pour a little of the warm milk mixture into the eggs while whisking constantly to temper them.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened into a pudding-like consistency. Remove from heat and let it cool slightly.
2. Assemble the Layers
In a glass dish or small individual cups:
- Start with a layer of vanilla wafers.
- Add a generous layer of banana slices.
- Pour some of the pudding over the top.
- Repeat the layers: wafers, bananas, pudding.
Continue layering until all ingredients are used, ending with pudding and wafers on top.
3. Chill and Serve
Cover the dish and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to blend and the pudding to set fully.
Before serving, top with whipped cream, fresh banana slices, a sprinkle of cinnamon, or even a drizzle of honey if desired.
Optional Variations:
- Add a layer of peanut butter for richness and contrast.
- Use oat cookies instead of wafers for a healthier twist.
- Sprinkle dark chocolate chips between layers for a surprise.
- Add shredded coconut or crushed nuts on top for texture.
Storage Tips:
- Keep refrigerated in an airtight container for up to 3 days.
- Not freezer-friendly—the bananas may turn dark and watery.
- To prevent bananas from browning, toss slices in a bit of lemon juice before layering.
FAQ
Can I make it egg-free?
Yes, simply replace the egg yolks with an extra tablespoon of cornstarch. The pudding will be slightly less rich, but still delicious.
Can I use non-dairy milk?
Absolutely. Almond milk or coconut milk work well, though the texture may be slightly thinner.
Is this dessert kid-friendly?
Very much so! It’s sweet, soft, and nutritious. You can reduce the sugar for younger children.
Final Thoughts: More Than Just a Dessert
Banana pudding with extra bananas is comfort food at its best—nostalgic, satisfying, and easy to make from scratch. With this version, you get the perfect balance of sweetness and creaminess, with plenty of fresh fruit in every bite. Try it today and enjoy a homemade treat that tastes like a warm hug in dessert form. Amish Peanut Butter Cream Pie