Pudding has a sweet spot in the top as one of my favorite indulgences. I have a hard time resisting crème brulee or a delicious creamy pudding as dessert when we dine at a nice restaurant or are on vacation.
One of my favorite sweets to get was banana pudding from Magnolia Bakery in NYC. I remember I craved it SO much during my first trimester and wanted Chai to make a trip to NYC just to buy me various goodies that only the city has to offer. Luckily for Chai, I whipped up some delicious banana pudding that fulfilled my somewhat out-of-control cravings and he didn’t have to make that tiring trip.
I’ve made banana pudding in the past but this recipe really hits the spot and is both luscious and creamy. It hits all the notes of what I expect in a banana pudding and is not sickeningly sweet. I’ve tried to make banana pudding by using vanilla wafers like Nilla but it tastes really artificial to me and isn’t my top choice for a cookie. Instead, I used Pepperidge Chessmen cookies which has more density and depth in flavor. I also don’t like to use pudding from a box or instant pudding. Making pudding from scratch isn’t too difficult and tastes much more delicious!
I hope you enjoy this recipe and save yourself from a trip to NYC! 😊
Spring is almost here! The weather is getting warmer and the tulips will start blooming soon~
Yield: 9 servings
Time: 40 min + 4 hours of chilling time
- ¾ cup brown sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- 3 cups milk*
- 3 large eggs
- 1 ½ tsp vanilla extract
- 1 cup of heavy cream
- 2 packages of Pepperidge Chessmen cookies
- 4 large ripe bananas, cut into ¼ inch slices
-I used non-fat milk but for more flavor, I suggest 2% or whole milk.
- In a large saucepan, mix brown sugar, flour and salt. Whisk in the milk and cook over medium heat. Continue to stir until thickened for about 10 minutes. Reduce the heat to low and stir for 2 more minutes. Remove the pudding from heat.
- Whisk 3 large eggs in a small bowl.
- Add about 5 tablespoons of pudding mixture into the small bowl and mix well. Pour the egg mixture into the pudding mixture and whisk constantly. Cook the pudding mixture over medium heat until it you see bubbles while continuing to stir. Stir for 2 more minutes and remove from heat.
- Stir in vanilla extract and cool until room temperature while stirring occasionally.
- Whisk heavy cream in an electronic mixer until medium stiff peaks form. Slowly fold into the cooled pudding.
- In a large baking dish, layer Chessman cookies and then bananas. Add half the pudding. Repeat with another layer and use extra cookies to decorate the top of the pudding.
- Place a plastic wrap onto the surface of the pudding and refrigerate for 4 hours. Enjoy!