Desserts / Cobblers, crisps & puddings
Banana Pudding with Homemade Custard
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Ripe bananas blend into the milk before the custard even starts, so banana runs all the way through. Chill it four hours. A spoon goes missing at hour two, and we let it go.
The short version
Blend two ripe bananas with the milk, cook with sugar, cornstarch, yolks and butter until thick, then layer with wafers and sliced bananas. Chill at least 4 hours and top with whipped cream just before serving.
What makes ours better
why ours wins the argument at dinner
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Blend ripe bananas into the custard. Two very ripe bananas puréed with the milk put banana flavor in every spoonful, not only in the slices.
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Toss the sliced bananas in lemon juice. A teaspoon keeps the slices from browning during the long chill, and you won't taste it.
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Press plastic wrap on the custard while it cools. It stops a skin from forming, so every layer stays silky.
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Chill for 4 hours before serving. The wafers drink the custard and turn tender and cake-like. Eat it sooner and they're still crunchy.
What you need
the stars of the show
- Very ripe bananas2 large
- Whole milk3 cups
- Granulated sugar½ cup
- Egg yolks4 large
- Unsalted butter3 tablespoons
- Vanilla extract1½ teaspoons
- Whipped cream1 cup
Custard
Assembly
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Blend the bananas and milk
Put the 2 very ripe bananas and the milk in a blender and blend until smooth. If you don't have a blender, mash the bananas to a paste and whisk them into the milk.
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Whisk the custard base
In a medium heavy saucepan, whisk the sugar, cornstarch and salt together. Slowly whisk in the banana milk, then the egg yolks, until smooth. Add the butter pieces.
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Cook until thick
Set the pan over medium heat and stir constantly with a whisk or spatula, scraping the corners. In 6 to 8 minutes the custard will thicken and just start to bubble. Turn the heat to low and cook 2 minutes more, stirring briskly, until it's thick enough to coat the back of a spoon.
Never stop stirring and never walk away. Egg and cornstarch scorch at the bottom fast.
About 10 min. Cook mode has a timer for this step.
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Finish and cover
Take the pan off the heat and stir in the vanilla. Press plastic wrap directly onto the surface of the custard and let it sit while you slice the bananas.
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Slice the bananas
Slice the 4 firm-ripe bananas about ¼ inch thick into a bowl and toss gently with the lemon juice.
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Layer the dish
Line the bottom and sides of a 9-inch square dish with wafers. Spoon half the warm custard over them and cover with half the sliced bananas. Add a second layer of wafers, then the rest of the custard and the rest of the bananas. Press plastic wrap onto the surface.
Warm custard softens the wafers faster than cold. Layer while it's still warm.
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Chill
Refrigerate at least 4 hours, or overnight, until the custard is set and the wafers are soft.
About 240 min. Cook mode has a timer for this step.
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Top and serve
Spread or pipe the whipped cream over the top just before serving. Add a few crushed wafers if you like.
Good to know
read this before somebody asks for seconds
- Bananas for slicing should be yellow and firm with a few freckles. Very ripe ones go to mush between layers; the very ripe ones belong in the custard.
- For single servings, layer in 8 small glasses or ramekins and chill them for 3 hours.
- Top with whipped cream the day you serve it. It weeps if it sits overnight.
- Storage. Covered in the fridge, up to 2 days; the bananas darken a little after day one. Not suitable for freezing.
Questions, answered
asked and answered at the kitchen counter
Can I make banana pudding ahead of time?
Yes, up to a day ahead. Leave off the whipped cream until serving. After 2 days the wafers are very soft and the bananas start to darken.
Why is my banana pudding runny?
The custard wasn't cooked long enough. It needs to bubble gently and coat a spoon before you take it off the heat. Cornstarch only thickens after it reaches a simmer.
How do I keep the bananas from turning brown?
Toss the slices in a little lemon juice and cover the pudding tightly with plastic wrap pressed on the surface. Some browning at the edges after a day is normal.
Why is my custard lumpy?
Either the heat was too high or the stirring stopped. Pour it through a fine strainer into the dish and it will be smooth again.
Can I use instant pudding mix instead?
You can, but this custard takes about 12 minutes and tastes far richer. If you're short on time, use mix and keep the blended banana and lemon-tossed slices.
Do I need a meringue topping?
No, whipped cream is simpler and keeps the pudding cold. A meringue needs a hot oven or a torch and is best eaten the same day.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 29, 2026.