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Banana Pudding Recipe Banana Custard Ingredients: 3 barely ripe bananas (no spots) 4 cups of whole milk 1 1/3 c. sugar 1/3 c. cornstarch 1 T vanilla ½ t. salt 2 eggs 2 egg yolks ¼ c. butter juice of ½ lemon Ingredients: 5 cups banana custard (above) 6 large bananas 1 box of Nilla wafers 2 c. Heavy Cream 1/3 c. powdered sugar ½ t. vanilla Banana Custard Instructions: Preheat the oven to 325 degrees. Put the three bananas on a baking sheet, and roast for 20 minutes, while you’re making the custard. Allow to cool for about 10 minutes after baking. While the bananas are roasting, whisk together milk, sugar, cornstarch, vanilla, salt, eggs and egg yolks in a large saucepan. Heat over medium heat, stirring frequently, until custard is thick and bubbly. Remove from heat. Cut butter into chunks and stir into hot custard. Strain through a sieve to remove lumps, if desired. Add roasted bananas to the pot and puree with a stick blender, or use a food processor to puree until smooth. Banana Pudding Instructions: Slice bananas, about 1/3 of an inch thick. In your serving bowl, place a single layer of sliced bananas. Top with a layer of Nilla wafers, and spread with 1/3 of your pudding mix (a little over a cup and a half). Repeat three more times, and top the final layer of pudding with one layer of cookies. Whip heavy cream, vanilla and powdered sugar with a stick blender or mixer until stiff peaks form. Top Pudding with whipped topping, and crushed cookies as a garnish. I made a little star pattern by pushing my spatula straight down and pulling it back up. Serve warm or cold. (Warm pudding is better topped with meringue, but I like it cold with whipped cream.) For a photographic tutorial of the custard and banana pudding recipe, and more really yummy things, check out:

B&W Banana Pudding Recipe  

A scruptious homemade banana pudding recipe, with banana infused custard.