When you want a dessert that is rich, velvety and perfect for warm weather, you can always count on my banana cream pudding. My recipe goes beyond an ordinary cream and cornstarch pudding with all ripe, mashed bananas that fortify it with maximum banana flavor that soaks through this creamy delight.
Coaxing Maximum Flavor From Bananas Makes a Superior Banana Cream Pudding
One taste of this luscious pudding is all it takes to fall in love with its intense banana flavor. The secret to getting the most banana flavor is using your ripe, soft bananas. Though you may be tempted to slice them as you would for making a banana cream pie, you don’t want to do that here. I found that mashing them with a fork or a hand potato masher to thoroughly crush them makes a superior banana pudding compared to the amount of banana flavor that slices contribute.
Once you take the cooked pudding off of your stove and add the mashed bananas, the remaining heat is what will draw out that splendid flavor to saturate it through this vanilla pudding. Somehow, banana slices don’t give you the same result of that influx of bananas.
The next time that you have bananas that you don’t want to waste, I suggest trying my recipe because you won’t be disappointed. My Banana Oat Bread, Banana-Coconut Drop Cookies and Banana Crumb Cake are just a few of my other home-tested banana recipes.
We love bananas at our house. In fact, we buy a lot of them that I was once asked at the checkout counter if I had a monkey. Though as amusing as it was, I am at least grateful that my human monkeys prefer them often to a less nutritious snack. After all, bananas are lower-calorie with 110 calories for a medium size one, have fibers, riboflavin, and 450 mg of potassium. Therefore, I don’t have a problem about finding ways to use overly bananas.
- 4 cups of milk
- 2 large ripe bananas
- 2/3 cups of sugar
- 3 large egg yolks
- 4 heaping tablespoons of cornstarch
- 3 teaspoons of vanilla extract
Separate your eggs and save the whites for scrambled eggs or another recipe and add the yolks to your pot. Mash the soft, ripe bananas until they are crushed and mushy. Set aside. Measure the milk, sugar, cornstarch and add to the pot with your egg yolks. Whisk well until all the ingredients are well combined. Cook on medium heat until the pudding thickens and bubbles. Take off of the heat and add the vanilla and crushed bananas. Let the bananas mingle with the hot pudding for about five minutes or so before pouring into serving dishes. Allow to cool then refrigerate. ENJOY!
This looks amazing! Thanks for the recipe! I pinned it!
Do try it because it really is delicious and a great way to use ripe bananas.
This looks delicious!
Thanks so much. It tastes even better!
Looks amazing. I love banana cream pudding but I’ve never tried to make it yet . Thanks for the recipe .
This is so much tastier than any instant pudding in a box and really simple to make. Do try it and tell me what you think.
Will surely try
I hope you do. Thanks for letting me know.
I would really love to try this.
I have to admit to having a special fondness for this dessert. My Grandmother used to make this as a treat for us many years ago. Bananas there were not plentiful and she would make this and we knew it was special.
Did you Grandmother mash or just slice them in her pudding?
I have bananas that I put in the freezer before they went bad. I usually used them for banana bread but it never occurred to me to make pudding.