Banana Vanilla Pudding

Description:

This creamy, indulgent banana vanilla pudding is a classic dessert loved by all. Made with layers of ripe bananas, velvety vanilla pudding, and topped with whipped cream or vanilla wafers, it’s the perfect sweet treat for any occasion.

Ingredients:

For the Pudding:

• Whole milk: 3 cups
• Granulated sugar: ¾ cup
• Cornstarch: 3 tablespoons
• Salt: ¼ teaspoon
• Egg yolks: 4 large
• Unsalted butter: 2 tablespoons
• Vanilla extract: 2 teaspoons
• Bananas: 4 ripe (sliced)

For the Topping (Optional):

• Whipped cream: 1 cup (sweetened) or
• Vanilla wafers: 1 ½ cups (crumbled or whole for layering)

Optional Ingredients:

• Cinnamon or nutmeg: A pinch for added spice
• Chocolate shavings or cocoa powder: For a decadent twist
• Chopped nuts: Walnuts or pecans for added texture

Tips for Success:

1. Constantly stir the pudding: While cooking, stir continuously to avoid lumps and ensure a smooth consistency.
2. Chill the pudding: Allow the pudding to cool in the fridge before serving for the best flavor and texture.
3. Use ripe bananas: For the sweetest and most flavorful banana slices.
4. Make ahead: Prepare the pudding a few hours or even the day before for convenience and to allow flavors to set.

Steps to Make It:

1. Prepare the pudding base: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
2. Cook the mixture: Over medium heat, cook the mixture, stirring constantly, until it begins to thicken and comes to a gentle boil (about 5-7 minutes).
3. Temper the egg yolks: In a separate bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking to temper them. Gradually add the egg yolk mixture back into the saucepan, continuing to stir.
4. Finish cooking: Continue to cook the pudding for another 2-3 minutes, ensuring it thickens to a custard-like consistency. Remove from heat and stir in the butter and vanilla extract.
5. Assemble the pudding: Slice the bananas and layer them at the bottom of a serving dish. Pour half of the pudding over the bananas. Repeat with another layer of bananas and the remaining pudding.
6. Chill: Cover and refrigerate for at least 2 hours, or until well chilled.
7. Add topping: Just before serving, top with whipped cream or crushed vanilla wafers.

Recommendations:

• Serving suggestion: For a twist, try layering with crumbled graham crackers or adding a drizzle of caramel.
• Storage: Keep leftovers in the fridge for up to 2-3 days. Cover tightly to prevent the bananas from browning.
• Make it individual: For a more personal touch, serve in individual cups or jars.

Nutrition (Per Serving, Approx. 1/6 of Recipe):

• Calories: ~250
• Protein: 4g
• Fat: 12g
• Carbohydrates: 35g
• Sugar: 23g
• Fiber: 2g
• Sodium: 150mg

This banana vanilla pudding is creamy, comforting, and sure to be a crowd-pleaser at any gathering or family meal!