Vanilla Bean Banana Pudding

This is my very very guilty dessert. I love banana pudding and banana pudding everything, especially ice cream. Unfortunately, I only let myself make it once a year or less.
 It is so good that I find myself eating it non-stop. No matter how badly I try to talk myself out of it, I find myself walking towards the fridge, grabbing a fork and eating it. Before I realize what happened, I would have eaten half the bowl! Its usually gone in two days.
So to save myself from crying in the corner over the empty bowl with pudding smeared over my face, I make it very rarely.
It is wonderful though, so please do try it!


5 ripe large bananas
1 package (12-oz) vanilla wafers

3/4 cups sugar
1/4 cup flour
1/4 cup cornstarch
1/4 tsp salt
3 cups of 2% milk
1 cup heavy cream
2 eggs
1 egg yolks
1 large vanilla bean

1 cup of heavy cream
2 tbs sugar

1.  In a medium sauce pot on medium heat, heat up the milk, heavy cream and vanilla bean to 160 degrees.

2. Cut the vanilla bean lengthwise. Scrape out the vanilla beans into the milk. Stir well.
3. Combine sugar, salt, flour and cornstarch in a medium mixing bowl, mix well and set aside
4. In a large metal mixing bowl, whisk the eggs and egg yolks.

5. Very slowly, pour in 1/2 cup of milk mixture into the eggs while constantly whisking.
6. Pour in another 1/2 cup of milk mixture, very slowly, keep whisking.

7. Slowly, whisk in the dry ingredients. Whisk well.
8. Pour the mixture from the mixing bowl back into the sauce pot, stirring constantly.

9. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat. Cool to room temperature.


10.  Line bottom of a glass baking dish with half of the vanilla wafers.
11. Arrange half of banana slices over wafers; top with half of cooled custard.

12. Repeat layers. (reserve a few wafers to crumble and sprinkle over the top)


13.Whip the 1 cup of cold heavy cream with 2 tbs of sugar until soft peaks form.
14. Spread the whipped cream over the top custard layer. Sprinkle with crumbled wafers. Cover and refrigerate for at least 4 hours.


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  1. says

    Ok, you had me at bananas and vanilla bean. I LOVE banana pudding, it’s such a nostalgic food for me since my mom used to make it for me all the time when I was younger. Yum!

    BTW I’m stopping over from Topsy Turvy linky party and am your newest follower! I’d love for you to stop by and check out my blog, if you have time.


  2. says

    Banana Pudding is one of our favorites and your recipe looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Krysti says

    Hi Lyuba.. First of all Thank you for posting this recipe it’s amazing and very easy to make. However, I had one question when was I supposed to add the butter?

    • lyuba says

      Hi Krysti!
      I’m sorry about that and thank you for bringing it up to my attention! I looked over my old recipe card and butter was actually a mistake. There shouldn’t be any butter. I edited the recipe.
      Thank you again!

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