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Nutrition Facts
Serving Size 272 g
(Approx. 12 Servings)
Amount Per Serving
Calories 620 Calories From Fat 300
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 19 g 95%
Trans Fat 1.0 g
Cholesterol 200 mg 67%
Sodium 330 mg 14%
Total Carbohydrate 70 g 23%
Dietary Fiber 2 g 8%
Sugars 40 g
Protein 10 g
Vitamin A 20% • Iron 8%
Vitamin C 8% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Banana Pudding

Prep Time
3 hours
Cook Time
10 minutes
Total Time
3 h 10 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

4 cup(s) whole milk, divided use
1 cup(s) granulated sugar, divided use
1 Tbsp vanilla bean paste or extract
1/2 Tsp kosher salt
4 large eggs, whole
4 egg yolks
1/2 cup(s) corn starch
1 1/2 Tbsp cake flour
6 Tbsp cold butter, cut into tabs
1 Lb Slaton Bakery Homemade Vanilla Wafers, reserve 3 or 4 for crumb garnish
5 ripe bananas
2 cup(s) heavy cream, chilled
3 Tbsp powdered sugar
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Instructions

1
Combine 1.5 cups of milk, half the sugar, vanilla bean paste, and salt in a medium saucepan. Bring to a simmer over medium heat.
2
In a blender, combine remaining milk and sugar, eggs, egg yolks, corn starch and flour. Blend on medium for 30 seconds. Set aside.
3
Once milk and sugar mixture has begun to simmer, remove from heat. Turn blender on low speed, and carefully pour 1/2 of the hot milk mixture into the egg mixture. Blend on low speed for 20 to 30 seconds. DO NOT COVER TIGHTLY!
4
Return mixture to saucepan and bring to a simmer over medium heat, whisking continuously to avoid lumps or scorching. When pudding begins to thicken rapidly, quickly turn off heat and whisk in cold butter.
5
Transfer to a bowl and press a piece of plastic wrap or cut parchment to the top to prevent a skin from forming and refrigerate for at least 1 hour.
6
To assemble, place a layer of vanilla wafers on the bottom of a serving dish. Add a layer of sliced bananas then pipe in a layer of cooled pastry cream.
7
Repeat layering all 3 ingredients until all the pastry cream and bananas have been used (approximately 2 layers for an 8x8 or 8 inch diameter trifle bowl).
8
Before serving, combine chilled heavy cream and powdered sugar in a chilled mixing bowl. Whip on high speed until stiff peaks form. Spoon over pudding then smooth with a spatula and dust with vanilla wafer crumbs.
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