This delicious banana pudding by Martha Stewart is a creamy and comforting dessert perfect for any occasion. It’s easy to make with common ingredients like bananas, milk, and vanilla cookies, and the layers of whipped cream and cookies create an irresistible texture. Perfect for sharing, it’s a crowd-pleaser that can be prepared ahead of time.
Ingredients:
- 1 ½ cups granulated sugar
- 8 large egg yolks
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 5 cups milk
- 6 large ripe bananas, peeled
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- 65 wafer-style vanilla cookies, such as Nilla Wafers (from one 11-ounce box), plus more for crushing on top
How To Make Banana Pudding?
- Slice and chop bananas: Chop one banana and thinly slice the remaining 5 bananas; set aside. Place a fine-mesh sieve over a medium heatproof bowl and set aside.
- Whisk sugar, egg yolks, and cornstarch: In a medium saucepan, whisk together 1 1/4 cups (250g) sugar, egg yolks, cornstarch, and salt.
- Add milk and chopped banana: Whisk the milk into the egg mixture until combined; stir in the chopped banana.
- Cook mixture, stirring, until thickened: Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture thickens and bubbles (about 8 minutes). Reduce heat to medium-low and cook, whisking, for 1 minute.
- Sieve mixture; add butter and vanilla: Remove the pan from heat and pour the mixture through the prepared sieve into the bowl; use a spatula to push through any liquid (discard solids). Stir in the butter and vanilla until combined. Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled (about 2 hours).
- Whip heavy cream with sugar: In a large bowl, beat the heavy cream with the remaining 1/4 cup (50g) sugar until firm peaks form.
- Assemble pudding: Whisk the pudding until smooth. Spoon about 1 cup of pudding into the bottom of a large glass bowl. Layer half of the cookies over the pudding, slightly overlapping, followed by half of the sliced bananas.
- Continue layering pudding with whipped cream, cookies, and bananas: Add about 2 cups of pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream.
- Refrigerate pudding: Refrigerate until set, at least 4 hours or overnight if covered. Garnish with crushed cookies and serve cold.
Recipe Tips:
- Use ripe bananas: Ensure your bananas are fully ripe for maximum sweetness and flavor. Green bananas won’t give the same creamy texture or rich taste.
- Layer quickly: When assembling, work swiftly to avoid bananas browning. You can toss the slices with a little lemon juice to slow browning.
- Chill thoroughly: Allow the pudding to set in the fridge for at least 4 hours or overnight to let the flavors meld and the texture firm up.
- Prevent cookie sogginess: If you prefer crunchier layers, add cookies just before serving instead of layering them ahead of time.
- Whisk pudding before layering: After chilling, whisk the pudding again to smooth out any lumps and ensure an even texture for layering.
How To Store Leftovers?
- Refrigerate: Let the leftover banana pudding cool to room temperature first. Then cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Transfer it to an airtight container, leaving some space at the top for expansion. Freeze for up to 1 month. To serve, thaw it overnight in the refrigerator and stir gently to restore its texture.
Nutrition Facts
Serving Size: 1 serving
- Calories: 390
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: Not listed
- Sodium: 480mg
- Potassium: Not listed
- Total Carbohydrate: 65g
- Dietary Fiber: 1g
- Sugars: Not listed
- Protein: 6g
Check out More Recipes:
- Martha Stewart Cranberry Sauce
- Martha Stewart Sugar Cookies
- Martha Stewart Strawberry Cake
- Martha Stewart Apple Crisp
- Martha Stewart Mashed Potatoes
Martha Stewart Banana Pudding
Description
This delicious banana pudding by Martha Stewart is a creamy and comforting dessert perfect for any occasion. It’s easy to make with common ingredients like bananas, milk, and vanilla cookies, and the layers of whipped cream and cookies create an irresistible texture. Perfect for sharing, it’s a crowd-pleaser that can be prepared ahead of time.
Ingredients
Instructions
- Slice and chop bananas: Chop one banana and thinly slice the remaining 5 bananas; set aside. Place a fine-mesh sieve over a medium heatproof bowl and set aside.
- Whisk sugar, egg yolks, and cornstarch: In a medium saucepan, whisk together 1 1/4 cups (250g) sugar, egg yolks, cornstarch, and salt.
- Add milk and chopped banana: Whisk the milk into the egg mixture until combined; stir in the chopped banana.
- Cook mixture, stirring, until thickened: Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture thickens and bubbles (about 8 minutes). Reduce heat to medium-low and cook, whisking, for 1 minute.
- Sieve mixture; add butter and vanilla: Remove the pan from heat and pour the mixture through the prepared sieve into the bowl; use a spatula to push through any liquid (discard solids). Stir in the butter and vanilla until combined. Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled (about 2 hours).
- Whip heavy cream with sugar: In a large bowl, beat the heavy cream with the remaining 1/4 cup (50g) sugar until firm peaks form.
- Assemble pudding: Whisk the pudding until smooth. Spoon about 1 cup of pudding into the bottom of a large glass bowl. Layer half of the cookies over the pudding, slightly overlapping, followed by half of the sliced bananas.
- Continue layering pudding with whipped cream, cookies, and bananas: Add about 2 cups of pudding and half of the whipped cream. Repeat layering with the remaining cookies, sliced bananas, pudding, and cream.
- Refrigerate pudding: Refrigerate until set, at least 4 hours or overnight if covered. Garnish with crushed cookies and serve cold.
Notes
- Use ripe bananas: Ensure your bananas are fully ripe for maximum sweetness and flavor. Green bananas won’t give the same creamy texture or rich taste.
- Layer quickly: When assembling, work swiftly to avoid bananas browning. You can toss the slices with a little lemon juice to slow browning.
- Chill thoroughly: Allow the pudding to set in the fridge for at least 4 hours or overnight to let the flavors meld and the texture firm up.
- Prevent cookie sogginess: If you prefer crunchier layers, add cookies just before serving instead of layering them ahead of time.
- Whisk pudding before layering: After chilling, whisk the pudding again to smooth out any lumps and ensure an even texture for layering.
Martha Stewart Banana Pudding