🍮 Banana pudding

Name: Banana pudding
Total time: 30 min
Yield: 8
Cuisine: United States · the South
Ingredients: 500 ml whole milk; 4 egg yolks; 100 g sugar; 30 g cornstarch; 2 tsp vanilla extract; 4 ripe bananas, sliced; 200 g ladyfingers; 250 ml whipping cream, whipped with 1 tbsp sugar

Origin: United States · the South

360kcal

per serving · 150 g

240kcal

per 100 g

6 gProtein4 g / 100 g

14 gFat9 g / 100 g

54 gCarbs36 g / 100 g

Banana pudding is a chilled layered dessert of sliced bananas, vanilla custard and soft sponge biscuits, finished with whipped cream. As it rests in the fridge, the biscuits soak up the custard and turn cake-like, while the bananas stay soft and sweet. It is spooned out of a big dish or served in individual glasses, and is a fixture at potlucks, barbecues and family gatherings.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: custard, ladyfingers, cream

Contains glutenbecause of: ladyfingers

Contains dairybecause of: custard, cream

Not keto36 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

bananacustardvanillaladyfingerscream

Recipe

8 servings30 min

Ingredients

500 ml whole milk
4 egg yolks
100 g sugar
30 g cornstarch
2 tsp vanilla extract
4 ripe bananas, sliced
200 g ladyfingers
250 ml whipping cream, whipped with 1 tbsp sugar

Method

Whisk the yolks, sugar and cornstarch in a bowl. Heat the milk until steaming, then whisk it slowly into the yolks.
Return everything to the pan and stir over medium heat until the custard thickens and bubbles, 3–5 minutes. Stir in the vanilla and cool for 15 minutes.
In a dish, layer ladyfingers, banana slices and custard; repeat twice, ending with custard.
Spread the whipped cream on top, cover and chill for at least 4 hours before serving.

How to make it lighter

Serve it in small glasses: a 100 g portion instead of a large scoop makes a real difference.
Use semi-skimmed milk for the custard and a thinner layer of whipped cream on top.
Add more banana and fewer ladyfingers per layer to keep the sweetness while lowering the calories.

History

Banana pudding is closely associated with the American South, where recipes began appearing in cookbooks and magazines in the late 19th and early 20th centuries as bananas became cheap and widely available. Today it is a classic of Southern home cooking and barbecue restaurants across the United States.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →