cooked banana pudding recipe
The Best cooked banana pudding recipe
I’m so excited to share this classic cooked banana pudding recipe with you all today! I’ve been making this dish for years, and it’s always a crowd-pleaser. The first time I had banana pudding was at a family gathering when I was a kid.
My grandmother made it from scratch, and it was love at first bite. The creamy texture, the sweetness of the bananas, and the crunch of the vanilla wafers all came together in perfect harmony. Since then, I’ve been hooked on this dessert.
It’s easy to make, and the ingredients are readily available at most grocery stores. I like to use ripe bananas for the best flavor, but you can use green bananas if they’re all you have on hand. The key to this recipe is cooking the pudding on the stovetop until it thickens, then chilling it in the refrigerator until set.
This gives the pudding a smooth texture that’s perfect for serving with whipped cream or vanilla ice cream. My kids love helping me make this dessert because they get to mash up the bananas and mix in the whipped cream. It’s a fun activity that we all enjoy together as a family.
This recipe is perfect for potlucks, family gatherings, or even just a quick dessert after dinner. The leftovers keep well in the fridge for up to three days, and it reheats beautifully in the microwave or oven. My family loves banana pudding so much that we often have it as a special treat during the week.
Cooked Banana Pudding
A creamy and comforting banana pudding cooked to perfection. This recipe features a smooth custard base and layers of vanilla wafers and ripe bananas.
🥘Ingredients
For the Custard
For the Topping
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cooked Banana Pudding Works
I highly recommend making this cooked banana pudding recipe for your next family gathering or potluck. It’s an easy-to-make dessert that’s sure to please both kids and adults alike.
If you have any leftovers (and chances are you’ll be lucky enough not to!) , store them in an airtight container in the refrigerator for up to three days.
When reheating your banana pudding, simply microwave individual portions for 10-15 seconds or bake at 350°F for 5-7 minutes until warm throughout.
❓ Frequently Asked Questions About Cooked Banana Pudding
Q: What type of milk is best to use in cooked banana pudding?
For this recipe, I prefer to use whole milk because it adds a richness and depth of flavor that’s hard to replicate with other types of milk.
Q: Can I substitute other types of sugar in this recipe?
Yes, you can use granulated sugar or brown sugar instead of white sugar if you prefer.
Q: How do I prevent my banana pudding from becoming too thick?
To avoid this issue, make sure to stir constantly while cooking the pudding on the stovetop.
Q: Can I add other flavorings to my banana pudding?
You can add a pinch of salt or a teaspoon of vanilla extract to enhance the flavor.
Q: What if I don’t have any vanilla wafers on hand?
No problem! You can substitute them with Nilla wafers or even just omit them altogether if you prefer.
