Homemade Banana Pudding

This rich, creamy banana pudding is like none you've ever tasted!

Course Dessert

Cuisine American

Prep Time 12

Cook Time 25

Chilling Time 2 20

Total Time 3 40

Servings -1/2 cup servings (makes 4 cups total)

Calories 439kcal

Author Toni Dash

Ingredients

For Homemade Banana Milk:

5 medium (aproximately 25 ounces with peel on) Ripe Bananas or Roasted Bananas (recommended) see below for roasting instructions
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 see recipe below
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

How to Roast Bananas (optional)

Preheat oven to 350 degrees.
Place bananas on an ungreased cookie sheet. Do not peel or piece the peel.
Place in the middle of the oven for about 12 minutes until the peel has turned black. NOTE: the banana may begin to seep from the peel.
Allow to cool enough to peel and proceed with the banana milk recipe below.

Making Banana Milk

Place all ingredients into a heavy bottomed pot over medium heat and bring to a simmer.
5 medium (aproximately 25 ounces with peel on) Ripe Bananas or Roasted Bananas (recommended), 1/3 cup Granulated Sugar, 2 1/2 tablespoons Unsalted Butter, 4 cups Whole Milk
Simmer 10 minutes. Using a potato masher or the back of a wooden spoon mash the bananas.
Cool overnight or until fully chilled.
Strain mixture, pushing the bananas with a wooden spoon or firm spatula to release all the milk. Set aside for the pudding recipe.
The bananas in the strainer will not be used further for this recipe. You can discard them or use them for another purpose.

Making the Banana Pudding

In a heavy bottomed sauce pan heat banana milk, sugar and salt. Bring just to the start of a boil, stirring frequently, scraping the bottom of the pan.
3 3/4 cups Homemade Banana Milk, 1 1/4 cups Granulated Sugar, 1/4 teaspoon Kosher salt
In a blender, blend the eggs, yolks and cornstarch/arrowroot starch to combine. Pour into a large heat proof bowl.
4 large Egg Yolks, 4 large Eggs, 1/3 cup plus 1 Tablespoon Cornstarch or Arrowroot Starch
Slowly drizzle the heated milk mixture into the egg/starch mixture, whisking all the time.*NOTE: pouring too fast will scramble the eggs.
Pour back into the saucepan on low-medium. Whisk constantly until mixture is very thick (aproximately 5-10 minutes over medium heat).
Remove from heat. Add the melted butter and banana liqueur, whisking until smooth.
1/2 stick (4 tablespoons) Unsalted Butter, 2 ounces Banana Liqueur
Add pudding in batches to the blender. Blend until smooth.
Pour into a fine mesh strainer over a bowl set in an ice bath (see diagram) and push pudding through the strainer with a pliable spatula. Fully cool.

Video

Notes

Select ripe bananas (not under ripe green bananas or over ripe black or spotty bananas)

*Tip: use a soup ladle to slowly drizzle the hot liquid into the egg mixture while whisking with the other hand so the eggs do not cook.

This pudding is very rich and sweet. Some people have commented they find it to be too sweet. If you prefer a dessert that is slightly less sweet you can reduce the amount of sugar in the pudding itself.

Nutrition