Kentucky Banana Pudding

Kentucky Banana Pudding
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    8 People
  • VIEWS
    513

A luscious banana pudding, reimagined with a buttery cookie crust and a silky, vanilla-infused custard. This updated classic elevates a beloved family favorite to new heights of deliciousness.

Ingridients

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Nutrition

  • Carbohydrate
    79 g
  • Cholesterol
    41 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    5 g
  • Sodium
    207 mg
  • Sugar
    39 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins In a medium saucepan, whisk together the evaporated milk, whole milk, granulated sugar, cornstarch, and beaten egg until well combined. (2 minutes)

Image Step 02
02 Step

Recipe View 10 mins Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon. This should take approximately 8-10 minutes. Be sure to scrape the bottom of the pan to prevent scorching.

Image Step 03
03 Step

Recipe View 1 mins Remove the pudding from the heat. Stir in the vanilla extract until thoroughly incorporated. (1 minute)

Image Step 04
04 Step

Recipe View 1 mins In a large bowl or casserole dish, arrange a single layer of vanilla wafers to create a base crust.

Image Step 05
05 Step

Recipe View 1 mins Pour the warm pudding evenly over the wafer crust, ensuring all wafers are covered.

Image Step 06
06 Step

Recipe View 1 mins Arrange the sliced bananas on top of the pudding layer, creating a visually appealing and flavorful topping.

Image Step 07
07 Step

Recipe View 1 mins Cover the dish with plastic wrap, pressing gently to prevent a skin from forming on the surface of the pudding.

Image Step 08
08 Step

Recipe View 2 hrs Refrigerate for at least 1 hour, or preferably 2-3 hours, to allow the pudding to chill completely and the flavors to meld together. (120 minutes)

For an extra layer of flavor, try adding a tablespoon of bourbon or rum extract along with the vanilla.
To prevent the bananas from browning, toss them gently in a little lemon juice before arranging them on top of the pudding.
You can substitute the vanilla wafers with graham crackers or shortbread cookies for a different crust variation.
If you prefer a smoother pudding, strain it through a fine-mesh sieve after cooking to remove any lumps.

Missouri Fisher

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 171 Ratings)
Total Reviews: (4)
  • Kelsie Toy

    This recipe is a game-changer! The cookie crust adds such a delightful texture.

  • Blaze Ziemann

    My family devoured this pudding! It's the perfect comfort food.

  • Jaquan Reinger

    I was skeptical about the cornstarch, but it made the pudding so creamy!

  • Cristina Fadeldickinson

    Easy to follow and absolutely delicious. Will definitely make again!

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