Description

Indulge in the rich, creamy goodness of this Magnolia Bakery Banana Pudding Copycat recipe. Layers of homemade vanilla custard, fresh bananas, and crunchy vanilla wafers come together in this decadent, no-bake dessert.

Ingredients

– 2 cups whole milk

– 1 cup heavy cream

– 3/4 cup granulated sugar

– 1/4 cup cornstarch

– 4 large egg yolks

– 1 teaspoon vanilla extract

– 1/8 teaspoon salt

– 3 large ripe bananas, sliced

– 1 (11-ounce) box vanilla wafers

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium saucepan, whisk together the milk, cream, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.

2. In a separate bowl, whisk the egg yolks. Slowly pour 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly. Then pour the egg mixture back into the saucepan with the remaining milk mixture.

3. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat and stir in the vanilla and salt.

4. In a large serving bowl or individual ramekins, layer the banana slices, vanilla wafers, and the warm custard. Repeat the layers until all the ingredients are used up, ending with the custard.

5. Refrigerate the banana pudding for at least 4 hours or up to 3 days, until chilled and set.

Notes

For best results, use fresh, ripe bananas. You can also add a sprinkle of crushed vanilla wafers or a dollop of whipped cream on top before serving.

Prep Time: 20
Cook Time: 15
Category: Cakes & No-Bake Sweets
Method: Stovetop
Cuisine: American