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I’ve long been a Banana Pudding lover so I was quite ecstatic when, as a baby, we discovered that my daughter loved Banana Pudding, too. In this fabulous dessert, rich, creamy homemade vanilla pudding is layered with bananas and peanut butter cookies with a dollop of fresh whipped cream and a spring of fresh mint.
My Mom cooked from scratch long before it became trendy to do so. I always liked when she made homemade pudding and there is a definite flavor difference you just can’t get from any boxed pudding mix. With a little variation, this traditional vanilla pudding base can become just about any flavor you desire.
For banana pudding, my Mom always layered her pudding in a trifle dish or large glass bowl – or you can serve it in your favorite glasses as I’ve done here today. Both presentations are enjoyed by both my family and dinner guests alike.
- 3 cups whole milk
- 2 cups half-and-half cream
- 6 large egg yolks
- 1-1/2 cups sugar
- 1/2 cup cornstarch
- 1 teaspoon salt
- 3 tablespoons butter - , softened
- 2 teaspoons vanilla extract
- 1 package peanut butter cookies
- 4 medium bananas - , sliced
- In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.
- Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
- Line bottom of a 3-qt. trifle, or other glass bowl, with half the peanut butter cookies; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding to keep it from forming a film; refrigerate until cold - at least 2 hours. Just before serving, remove plastic and top with fresh whipped cream or whipped topping.
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