Banana Pudding Recipe

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Banana Pudding
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Ingredients
12
Count
Nutrition
587
Calories
Total time
5
Minutes
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Ingredients:

  • we like the way the pudding looks in individual parfait glasses, but the recipe can be doubled, assembled in a 10-cup glass bowl, and then garnished with whipped cream just before serving.
  • 3/4 cup (5 1/4 oz) sugar
  • 1/4 tsp salt
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 1/2 tsp vanilla extract
  • 2 large ripe bananas , cut into 1/4-inch slices
  • 1 cup whipped cream , whipped to soft peaks

Directions:

  1. 1. FOR THE PUDDING: Place the half-and-half, 1/2 cup sugar, and salt in a heavy-bottomed medium saucepan over medium heat and bring to a simmer, stirring to completely dissolve sugar.
  2. 2. Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 1/4 cup sugar, and continue whisking until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
  3. 3. When the half-and-half mixture reaches a full simmer, gradually whisk 1/2 cups of the simmering half-and-half mixture into the yolk mixture to temper. Return the egg mixture to the saucepan, scraping the bowl with a rubber spatula. Return to a simmer over medium heat, stirring gently but constantly with a wooden spoon until 3 or 4 bubbles burst on the surface and the mixture is thickened and glossy, 2 to 3 minutes.
  4. 4. Pass the pudding through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula. Whisk in the butter and vanilla. Set the pudding aside.
  5. 5. TO ASSEMBLE THE PUDDINGS: Place the Nilla Wafers in a sealed zipper-lock plastic bag and break them into pieces by tapping the cookies with a wooden spoon. Tap only a few times, so that mostly large pieces remain.
  6. 6. Gently stir the pudding and then spoon a generous 1/4 cup pudding into each of four 8-ounce parfait or wine glasses (the pudding will seem too thin—it sets up when refrigerated). Top with several banana slices and then sprinkle with a thin layer of wafer pieces. Repeat once more, ending with a final layer of pudding. Press a piece of plastic wrap dire ctly on the surface of each pudding and refrigerate until well chilled, at least 4 hours or overnight.
  7. 7. TO SERVE: Top each pudding with a dollop of whipped cream and garnish with a whole Nilla Wafer. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 587.3 Kcal (2459 kJ)
Calories from fat 336.21 Kcal
% Daily Value*
Total Fat 37.36g 57%
Cholesterol 277.44mg 92%
Sodium 377.44mg 16%
Potassium 584.72mg 12%
Total Carbs 52.53g 18%
Sugars 22.57g 90%
Dietary Fiber 2.1g 8%
Protein 13.59g 27%
Vitamin C 8mg 13%
Vitamin A 0.1mg 4%
Iron 1.8mg 10%
Calcium 243.9mg 24%
Amount Per 100 g
Calories 168.32 Kcal (705 kJ)
Calories from fat 96.36 Kcal
% Daily Value*
Total Fat 10.71g 57%
Cholesterol 79.51mg 92%
Sodium 108.17mg 16%
Potassium 167.58mg 12%
Total Carbs 15.06g 18%
Sugars 6.47g 90%
Dietary Fiber 0.6g 8%
Protein 3.9g 27%
Vitamin C 2.3mg 13%
Iron 0.5mg 10%
Calcium 69.9mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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