Best Classic Fluffy Banana Pudding Recipes

CLASSIC BANANA PUDDING

Steps:

• Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
• Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
• When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.

BANANA PUDDING

Steps:

• Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
• Layer 3 banana slices, 3½ Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3½ Tbsp. pudding, and 3 vanilla wafers.
• Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about ½ cup meringue over each pudding.
• Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.

BANANA PUDDING

Steps:

• Whisk together the yogurt, honey, vanilla extract and vanilla seeds in a bowl until combined. Beat the heavy cream in another bowl just until fluffy, and fold into the yogurt mixture.
• Layer 6 individual trifle cups with the yogurt cream, sliced bananas and granola, and top with a sprinkle of cinnamon. Serve immediately.

BANANA PUDDING WITH VANILLA WAFERS

Steps:

• Combine sugar and flour in a large bowl.
• Combine egg yolks and water in a second bowl and beat with an electric mixer until light and fluffy. Add the sugar mixture and mix until batter is well combined.
• Pour milk into a saucepan and bring to a boil over medium heat. Add batter and stir until mixture thickens and comes to a boil, about 5 minutes. Remove from heat. Stir in bananas and vanilla extract.
• Layer vanilla wafers and banana pudding alternately into a glass bowl. Cool before serving.

CLASSIC FLUFFY BANANA PUDDING

Steps:

• 1. Combine sweetened condensed milk and cold water in large mixing bowl, add dry pudding mix and beat on medium speed for 3 mins or until smooth and then chill for a few mins.
• 2. Whip heavy cream into stiff peaks and then fold cream into pudding mixture.
• 3. In a large glass bowl, spread 1/2 cup of pudding on bottom of dish (or enough to cover the bottom)and top with a layer of vanilla wafers, followed by layer of bananas and then a pretty thick layer of pudding. Continue with layers, finishing with pudding on top. To crush wafers for the topping, I used a large zip lock bag and crush enough to cover top of pudding and your desired thickness of crushed wafers. Chill for 5 hrs and enjoy!

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.