From Scratch Banana Pudding
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Smooth, light and bursting with banana flavor and just the right amount of cinnamon. This from scratch Banana Pudding is a perfect no bake dessert. Top it with my Homemade Whipped Cream and fresh banana slices for the ultimate treat.
If you like making homemade pudding, try my From Scratch Chocolate Pudding, Homemade Butterscotch Pudding, or my Homemade Vanilla Malt Pudding.
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This recipe for from scratch Banana Pudding is so easy to make! I can't stress that enough! If you love my Banana Cream Pie recipe than you will love this recipe because it is very similar, yet it only takes a fraction of the time!
This recipe for organic pudding comes together in just a few minutes on the stovetop, making it a simple no bake dessert. You can eat it plain or add Homemade Whipped Cream on top, fresh bananas, other fruit like raspberries or strawberries, or even add a cookie on top!
Why You'll Love This Recipe
No Bake: This is a delicious and simple no bake dessert recipe! For those summer months when you don't want to turn on the oven, you can indulge in this homemade pudding without your oven.
Quick & Easy: I love homemade pudding because it's so incredibly quick and easy to make! This takes about 15 minutes to make and then you just have to wait while it chills and sets for a bit in the fridge.
Smooth & Creamy: This banana pudding is so smooth and creamy! Pudding is all about the texture and this recipe has it all!
Simple Dessert: While you're making this banana pudding from scratch, it is a really simple dessert with just a few ingredients. You can also dress it up after it's made with whipped cream and fresh banana slices, or even other toppings like strawberries, raspberries, chocolate chips or cookies!
Organic: I love making organic pudding at home because it's free of artificial flavors and colors.
Ingredients
- Bananas: You'll need organic large bananas. These should be ripe or even a little overly ripe for the best banana flavor.
- Milk: Use whole milk.
- Light Brown Sugar: I use my homemade light brown sugar, but store bought also works.
- Cane Sugar: I use organic cane sugar.
- Eggs: You'll need large eggs, but just the yolks. You can save the egg whites for something like French macarons or just add them to your morning scramble.
- Heavy Whipping Cream: I use Organic Valley, you can use your favorite.
- Cornstarch: I use organic cornstarch to thicken this pudding a little bit along with the egg yolks.
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Vanilla Extract: Use a high quality vanilla extract.
- Spices: I use organic ground Korintje cinnamon and organic cloves for a lightly spiced banana pudding.
Tools Needed
- Blender: You'll need a high powered blender to blend the bananas and milk. This is how this homemade pudding gets banana flavor, fresh bananas!
- Scale: Always use a digital food scale for the best results.
- 3-Quart Pot: I use my 3-quart stainless steel pot.
- Whisk: You'll need a whisk, this will ensure this organic pudding is smooth and creamy as you'll need whisk it to ensure to lumps.
- Mixing Bowl: You'll need a large mixing bowl to mix the egg yolks and milk.
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Step by Step Instructions
Step 1
In a high powered blender, add the bananas and milk. Blend until you have a smooth puree, set aside.
Step 2
In a medium pot, add the milk and banana mixture, brown sugar, and cane sugar. Cook over medium heat until it reaches 140°F on a drink thermometer.
Step 3
In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely.
Add in the heavy whipping cream and cornstarch and whisk to combine completely.
Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
Step 4
Remove from heat and add in the butter, vanilla extract, cinnamon, and cloves and whisk to combine completely.
Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Store in the fridge overnight.
FAQ's
Yes, just add a pinch of salt to the recipe.
I feel they enhance the banana pudding. But, you can omit them if you prefer. The pudding will be a little more one note.
Store in an airtight container in the fridge.
Craving More?
From Scratch Banana Pudding
Ingredients
- 2 large ripe bananas
- 2 cups milk
- 57 grams light brown sugar (packed)
- 57 grams cane sugar
- 4 large egg yolks
- ¼ cup heavy whipping cream
- 3 tablespoons cornstarch
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Instructions
- In a high powered blender, add the bananas and milk. Blend until you have a smooth puree, set aside.
- In a medium pot, add the milk and banana mixture, brown sugar, and cane sugar. Cook over medium heat until it reaches 140°F on a drink thermometer.
- In a medium bowl, whisk together egg yolks. Once the sugar and milk mixture has reached 140°F, slowly add about half of it into the egg yolks whisking the entire time. Then add this mixture back into the pot and whisk to combine completely.
- Add in the heavy whipping cream and cornstarch and whisk to combine completely.
- Continue to cook and whisk over medium heat until the mixture starts to simmer and has noticeably thickened, about 5 minutes.
- Remove from heat and add in the butter, vanilla extract, cinnamon, and cloves and whisk to combine completely.
- Pour into individual serving dishes or into a bowl, and cover with plastic wrap. Store in the fridge overnight.
Notes
Nutrition
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