INSTRUCTIONS:
Prepare the Bananas:
- Slice the bananas and set them aside. To prevent browning, you can lightly coat the banana slices with a bit of lemon juice.
Mix the Dry Ingredients:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This will help to evenly distribute the cornstarch and prevent lumps from forming.
Combine Milk and Cream:
- Gradually add the whole milk and heavy cream to the saucepan, whisking constantly to ensure a smooth mixture.
Heat the Mixture:
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and comes to a gentle boil. This should take about 5-7 minutes. Once it starts to boil, continue cooking for another minute to fully activate the cornstarch.
Temper the Egg Yolks:
- In a separate bowl, lightly beat the egg yolks. Slowly add about 1 cup of the hot milk mixture to the egg yolks, whisking constantly to temper them. This prevents the yolks from curdling when added to the saucepan.
Cook the Pudding:
- Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the pudding thickens to a custard-like consistency. This should take about 2-3 minutes.
Add Flavorings:
- Remove the saucepan from the heat and stir in the vanilla extract and unsalted butter. The butter adds a rich, creamy texture to the pudding.
Assemble the Pudding:
- In a large bowl or individual serving dishes, layer the pudding and banana slices. Start with a layer of pudding, followed by a layer of banana slices, and repeat until all the pudding and bananas are used up. The number of layers will depend on the size of your dish.
Chill the Pudding:
- Cover the pudding with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until the pudding is fully set and chilled.
Serve:
- Before serving, you can top the pudding with a dollop of whipped cream, additional banana slices, and a sprinkle of crushed vanilla wafers or graham crackers for added texture and flavor.
Tips for Making the Perfect Vanilla Banana Creamy Pudding
- Bananas: Use ripe bananas for the best flavor. They should be sweet and slightly soft but not mushy.
- Tempering Eggs: Tempering the eggs is crucial to prevent them from curdling. Always add the hot milk mixture slowly while whisking continuously.
- Preventing Skin: Pressing plastic wrap directly onto the surface of the pudding while it chills will prevent a skin from forming on top.
- Serving Suggestions: This pudding can be served in a large bowl or in individual cups for a more elegant presentation. It’s also delicious served with a scoop of vanilla ice cream on top.
A Classic Dessert for All Occasions
Whether enjoyed as a casual weeknight dessert or a special treat for a celebration, this pudding is sure to please. The combination of layers, the sweetness of the bananas, and the creamy vanilla custard make it an irresistible dish that you’ll come back to time and time again.
So, gather your ingredients and follow this simple recipe to create a delightful dessert that everyone will love. This Vanilla Banana Creamy Pudding is more than just a treat—it’s a delicious way to create sweet memories with family and friends.
