September 17, 2014

A Week from Thursday: Homemade Banana Pudding

Hi everyone! It’s Heidi again from A Week from Thursday bringing you something so delicious you’ll just have to try it.

When my boyfriend told me never had pudding from scratch, I couldn’t believe it. After I found out, I did what any true pudding lover would do - I went out and bought some bananas and vanilla wafers.

If you’ve never had homemade pudding, you really have to try it. It’s leagues above the boxed stuff I ate when I was a kid. There’s something about this pudding that feels so decadent and grown up. Maybe it’s because I served it in stemless wine glasses?
My favorite part of this recipe is that I normally have most of the items in my pantry - except, maybe, the vanilla bean, in which case, you can substitute 2 tablespoons of vanilla extract.

Homemade Banana Pudding

Yields: 4 servings

  • 5 egg yolks
  • ½ cup sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • 2 cups whole milk
  • 1 vanilla bean
  • 3 ripe bananas, separated, one mashed
  • 2 Tbsp butter


  1. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Then set aside.
  2. Pour the milk into a saucepan on the stove. Cut the vanilla bean in half and scrape the inside of the bean into the milk.
  3. Heat the milk over medium heat until it reaches a boil. Once it reaches a boil, immediately remove it from heat. Be careful during this step because milk easily scalds and bubbles over.
  4. Slowly pour the milk a little bit at a time into the bowl with the egg mixture, whisking constantly.
  5. Once the mixture is smooth, whisk in the mashed banana until everything is combined.
  6. Going back to the stove, pour the mixture into a clean saucepan (to prevent scalding). Whisk constantly over medium-low heat until the mixture becomes thick, about 7 minutes. Be sure to scrape the bottom of the pot to prevent it from burning.
  7. Once your mixture is thick and creamy, remove from heat and pour into a bowl. Cover with plastic wrap and let the pudding set in the refrigerator for at least 4 hours.

To Serve:

  1. Cut the remaining two bananas into slices.
  2. Layer the bottom of your dish(es) with slices of the first banana.
  3. Scoop in enough pudding to cover the first layer of bananas.
  4. Drop in a second layer of bananas.
  5. Cover that layer with more pudding.
  6. Top with crushed vanilla wafers and/or whipped cream.

This dessert didn’t last long in our house. I hope you enjoy it! Let me know if you make it. I’d love to hear how it turns out. If you like this dish, you can head over to A Week from Thursday, where I share more sweet treats, DIYs, and adventures of living in Brooklyn.
Thanks Becca for letting me come over and post on your blog! I'll see everyone again next month!

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