Fluffy Banana Pudding Recipe

on
 RECIPE

Fluffy Banana Pudding

Ready in  6-12  hours


Ingredients

Pudding Ingredients

  • 1  (5.1 oz) pack Instant Vanilla Pudding 

  • 1 (14 oz) can sweetened condensed milk

  • Kosher or sea salt (about  ½ tsp)

  • 8 oz. (1 c.) cold whole milk

  • 8 oz. (1 c.) heavy whipping cream

  • 2 tsp. pure vanilla extract

  • 1 (8 oz) container mascarpone Cheese

  • 1 (8 oz) container sour cream 

  • 1 (11 oz) box mini Nilla Wafers

  • 3-4 ripened and slightly brown bananas, medium to large

Nilla Wafer Crumble Ingredients (optional)

  • 110 g. Nilla Wafers, crushed (about 1 ½ cups)

  • 50 g. (¼  c.) Granulated sugar

  • 20 g. (2 TB) milk powder (can sub with flour)

  • ½  tsp. kosher or sea salt

  • 55 g. (4 TB) unsalted butter, melted

The Nilla Wafer Crumble portion of this recipe is optional, but highly recommended. It adds a salty, sweet and crunchy element to a smooth and soft pudding - creating a versatile and enjoyable textural experience. Plus, it’s just really effing good. 

Preparation

Vanilla Pudding Base

  1. In a large bowl, combine the 8 oz. of whole milk,½  tsp. kosher salt, and the can of sweetened condensed milk.  Whisk together well. 

  2. Next, sprinkle the instant pudding over the milk mixture. Whisk until well combined and no lumps remain. 

  3. Cover with plastic wrap and place the pudding mixture into the fridge for 30 minutes or until set. 

Prepare the Nilla Wafer Crumble (optional)

  1. Preheat your oven to 300 F. 

  2. To a medium sized bowl, add your crushed nilla wafer cookies, sugar, milk powder or flour, and salt. 

  3. Toss and combine with your hands or with a wooden spoon until the cookie crumbs are mostly coated in the milk powder or flour. 

  4. Next, add the melted butter. Toss again with a wooden spoon until everything is coated  in butter. 

  5. Sprinkle the crumble mixture onto a baking sheet lined with parchment or a silpat. 

  6. Bake for 15-20  minutes, or until golden brown. (Keep an eye on it so it doesn’t burn). 

  7. After baking, allow the crumble to cool while you prepare the rest of the pudding. 

Whipped Cream Prep

  1. After the pudding mixture has set, prepare the whipped cream. 

  2. To a medium bowl, add a cup or 8 oz of heavy whipping cream, plus 2 teaspoons of pure vanilla extract. 

  3. Using a handheld mixer, whip the cream until doubled in volume and fluffy. The consistency should be easily smoothed when spread with a spatula. 

Fluff-ify the Pudding

  1. Remove the pudding mixture from the fridge, and give it a good stir until smooth. 

  2. Next, fold in the mascarpone cheese using a rubber spatula or wooden spoon until well combined, and no lumps of mascarpone cheese remain. 

  3. Fold in the sour cream, followed by the whipped cream gently. Be patient with this process, and be sure to scrape the bottom of the bowl frequently to ensure all the pudding is thoroughly mixed through. It should gradually become a pale yellow color. 

  4. Now you have a bowl of super thick and fluffy, cloud-like pudding. Cover the pudding with plastic wrap and place in the fridge while preparing for assembly. 

Assembling the Pudding

  1. Prepare a baking dish for assembling the pudding. I like to use a 9 x 9 dish. 9 x 13 will also work. 

  2. While the pudding is setting in the fridge, thinly slice your bananas. 

  3. Next, remove the pudding from the fridge, and gently fold in the bananas until evenly spread throughout. 

  4. Place a layer of half the remaining vanilla wafer cookies  into  the baking dish. Layer about ½  of the banana pudding onto  the cookies. 

  5. Repeat with another layer of nilla wafers, and the remaining ½ of the pudding. 

  6. After you’ve assembled your last layer, sprinkle the nilla wafers crumble on top. If you didn't make the crumble, crush your remaining nilla wafers on top of the pudding. Allow to set in the fridge overnight for best results. 

  7. Serve cold and enjoy! I enjoy eating banana pudding out of a mug - truly the most nostalgic dessert. 

Comments

Post a Comment