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Homemade Banana Pudding
Servings: 6
Author: Kitchen Nostalgia
  • 2 Tbsp cornstarch
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 cups milk
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 2 cups whipping cream
  • 1/4 cup sugar
  • 100 g Nilla Wafers or lady fingers or other sponge biscuits
  • 3 in ripe bananas sliced rounds
  1. In a small bowl, mix cornstarch, 1/2 cup sugar, egg yolks and 6 Tbs milk.
  2. Scald remaining milk. Add cornstarch mixture to scalded milk and cook over low heat, stirring constantly, until thickened and smooth, about 2-3 minutes. Remove from heat. Blend in butter and vanilla. Pour the pudding into a large shallow tray and place in your refrigerator to cool for about 30 minutes.
  3. Whip the cream with 1/4 cup sugar.
  4. In a trifle dish (5 cups volume), sprinkle 1/2 of vanilla wafers, then add in 1/2 of sliced bananas, cover with 1/2 of pudding and a layer of whipped cream. Repeat layering ingredients until finished.
  5. Garnish (optional): put remaining whipped cream into a freezer bag. Cut the corner of the bag and pipe small mounds of whipped cream on top of pudding. Sprinkle with crushed wafers.