Homemade Banana Pudding Recipe
This Homemade Banana Pudding recipe features a creamy, rich pudding made from scratch using ripe or roasted bananas to create a flavorful banana milk base. The pudding is thickened with eggs and cornstarch, enhanced with banana liqueur and butter for smoothness, then strained to achieve a velvety texture. Perfect as a comforting dessert with authentic banana flavor.
- Prep Time: 15 minutes plus overnight chilling
- Cook Time: 25 minutes
- Total Time: Approximately 12 hours and 40 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
For Homemade Banana Milk:
- 5 medium ripe bananas (approximately 25 ounces with peel on) or roasted bananas
- 1/3 cup granulated sugar
- 2 1/2 tablespoons unsalted butter
- 4 cups whole milk
For Banana Pudding:
- 3 3/4 cups homemade banana milk (from above)
- 1 1/4 cups granulated sugar
- 1/4 teaspoon kosher salt
- 4 large egg yolks
- 4 large eggs
- 1/3 cup plus 1 tablespoon cornstarch or arrowroot starch
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 2 ounces banana liqueur
Instructions
- Roast Bananas (optional): Preheat oven to 350°F. Place unpeeled bananas on an ungreased cookie sheet. Roast for about 12 minutes, or until the peel turns black and bananas begin to seep. Let cool enough to peel before proceeding.
- Make Banana Milk: In a heavy-bottomed pot, combine bananas (roasted or ripe), sugar, butter, and whole milk over medium heat. Bring to a simmer and cook for 10 minutes. Mash bananas with a potato masher or back of wooden spoon. Cool the mixture overnight or until fully chilled. Strain through a fine mesh, pressing with a spatula to extract all the milk. Discard or repurpose the solids.
- Heat Banana Milk Mixture: In a heavy-bottomed saucepan, combine 3 3/4 cups of the homemade banana milk with sugar and kosher salt. Heat over medium, stirring frequently, scraping the bottom, until the mixture just begins to boil.
- Prepare Egg Mixture: In a blender, combine all eggs, egg yolks, and cornstarch (or arrowroot starch) until smooth and combined. Pour into a large heatproof bowl.
- Temper Eggs: Slowly drizzle the hot banana milk mixture into the egg mixture while whisking continuously to prevent curdling.
- Cook Pudding: Return the combined mixture to the saucepan on low to medium heat. Whisk constantly for 5-10 minutes until very thick and smooth.
- Finish Pudding: Remove from heat and whisk in melted butter and banana liqueur until fully incorporated.
- Blend and Strain: In batches, add the pudding to a blender and blend until smooth. Pour through a fine mesh strainer over a bowl set in an ice bath. Use a pliable spatula to push the pudding through the strainer. Allow the pudding to fully cool before serving or storing.
Notes
- Roasting bananas intensifies their flavor and adds depth to the banana milk.
- Slowly adding the hot liquid to eggs is critical to avoid scrambling.
- Straining the pudding ensures a silky, smooth texture.
- Chilling the banana milk overnight maximizes flavor extraction.
- Banana liqueur enhances the banana flavor but can be omitted if preferred.
Find it online: https://deliciousyum.com/homemade-banana-pudding-recipe/
