Martha Stewart Banana Pudding Recipe

This Martha Stewart Banana Pudding Recipe is a creamy and nostalgic dessert, which includes ripe bananas and vanilla wafer cookies. It’s the ultimate comfort food recipe, ready in about 6 hours and 25 minutes including chilling time.

Martha Stewart Banana Pudding Recipe 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 1 11-ounce box), plus more for crushing on top

How To Make Martha Stewart Banana Pudding Recipe

1. Prep bananas: Chop one banana and thinly slice the remaining five. Set aside. Place a fine-mesh sieve over a medium heatproof bowl.
2. Whisk base ingredients: In a saucepan, whisk together 1 1/4 cups granulated sugar, egg yolks, cornstarch, and salt.
3. Add milk and banana: Whisk in milk and the chopped banana until combined.
4. Cook pudding base: Cook over medium-high heat, stirring constantly, until thick and bubbling (about 8 minutes). Reduce heat and whisk for 1 more minute.
5. Strain and flavor pudding: Pour mixture through the sieve, discarding solids. Stir in butter and vanilla. Cover with plastic wrap pressed onto the surface and refrigerate for about 2 hours.
6. Whip the cream: Beat heavy cream and remaining 1/4 cup granulated sugar in a large bowl until firm peaks form.
7. Assemble layers: Whisk chilled pudding until smooth. Spoon 1 cup into a large glass bowl. Add a layer of half the cookies and half the banana slices.
8. Add more layers: Top with 2 cups pudding and half the whipped cream. Repeat layering with remaining cookies, bananas, pudding, and cream.
9. Chill and garnish: Refrigerate for at least 4 hours or overnight. Top with crushed cookies before serving.

Recipe Tips

• Can I make banana pudding ahead of time? Yes, this dessert is perfect for making the day before since it needs several hours to set.
• How to keep bananas from browning: Slice bananas just before layering and cover pudding tightly to limit air exposure.
• Can I use boxed pudding mix? You can, but the homemade version has a richer flavor and creamier texture.
• What’s the best cookie for banana pudding? Nilla Wafers are the classic choice, but shortbread or butter cookies also work well.
• Can I use dairy alternatives? Yes, full-fat coconut milk and non-dairy whipped topping can be substituted, though the flavor will change slightly.

What To Serve With Banana Pudding

Banana pudding is rich and sweet, so it pairs well with lighter fare:

• Fresh berries or fruit salad
• Black coffee or espresso
• Iced tea or lemonade
• A crisp butter cookie
• Vanilla or lemon sorbet

How To Store Banana Pudding

Refrigerate: Keep tightly covered in the fridge for up to 3 days. Best eaten within 1–2 days for optimal texture.

Freeze: Not recommended, as the texture of the pudding and bananas will suffer after thawing.

Banana Pudding Nutrition Facts

• Calories: 420 per serving
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 45g
• Protein: 6g
• Sodium: 220mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make banana pudding without eggs?
Yes, you can use a cornstarch-only pudding base, but it may be less rich.

Why is my pudding runny?
It may not have cooked long enough. Be sure it’s thick and bubbling before removing from heat.

How to layer banana pudding for a trifle?
Start with pudding, then cookies, bananas, and whipped cream. Repeat the layers neatly in a glass bowl.

Can I use frozen bananas?
It’s not recommended. Frozen bananas get mushy and release too much liquid.

How long does it need to chill?
At least 4 hours, but overnight is best for flavor and texture.

Try More Recipes:

• Martha Stewart Apple Pie Recipe
• Martha Stewart Pie Crust Recipe
• Martha Stewart Lemon Sugar Cookies