Ina Garten Banana Pudding Recipe
Craving creamy Southern comfort? This Ina Garten Banana Pudding Recipe is pure bliss. Layers of vanilla pudding ripe bananas and crisp wafers melt in your mouth.
Ingredients
- 4 large ripe bananas sliced
- 1 box 12 oz vanilla wafers
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter
- 1 tbsp vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Pinch of salt
Instructions
Make the Vanilla Pudding Base
- Heat milk in saucepan over medium heat. Whisk sugar, cornstarch, salt, and egg yolks in bowl. Slowly pour hot milk into yolk mix. Whisk fast to avoid lumps. Return to pan. Cook until thick, about 5-7 minutes. Stir constantly.
Add Flavor and Cool
- Remove from heat. Stir in butter and vanilla extract. Mix until smooth. Pour into bowl. Cover with plastic wrap on surface. Chill 2 hours. This stops skin from forming. Pudding gets creamy dream.
Whip the Fresh Cream
- Beat heavy cream and powdered sugar in bowl. Use hand mixer on high. Whip until stiff peaks form. Takes 2-3 minutes. Fold half into chilled pudding gently. Keep it light and airy. Set rest aside.
Layer in Baking Dish
- Spread thin pudding layer in 9x13 dish. Add vanilla wafers. Layer banana slices on top. Repeat layers twice. End with wafers on top. Pour remaining whipped cream over all. Smooth with spatula.
Chill and Serve
- Cover dish. Refrigerate 2 hours or overnight. Wafers soften perfectly. Serve cold. Scoop generous portions. Add extra banana slices if you like. Enjoy the creamy layers!
Notes
- Use very ripe bananas for max sweetness.
- Chill bowl before whipping cream for faster peaks.
- No-cook version: Use instant pudding mix for speed.
- Add rum extract for grown-up twist.
- Swap wafers for shortbread cookies.
- Top with crushed nuts for crunch.
- Make mini cups for parties.