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Homemade Banana Pudding Recipe

When I went to NYC for the first time last fall, I asked for recommendations on what to do and where to find the best food.

A friend of mine told me about the banana pudding at Magnolia Bakery.

I had never heard of banana pudding and so the first thing we did after arriving and checking into our hotel was to hunt down this famous bakery.

It was so good and I shouldn’t admit that I ate it almost every day we were there.

Good thing we worked out every day and walked a lot or I would have gained five pounds! 

After coming home, I was craving this yummy dessert and I decided to try making it myself.

I think this homemade banana pudding recipe I came up with is pretty close to the one I tried in NYC and it’s all homemade.

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Homemade Banana Pudding

This is my version of Magnolia Bakery in NYC Banana Pudding made from scratch.

Course Dessert

Cuisine American

Keyword banana pudding, dessert recipe, easy recipes, pudding, trifle recipes

Servings 8

Ingredients

• 6 cups Whole Milk
• 1 ½ cups Sugar
• ⅔ cup All Purpose Flour
• ½ tsp Salt
• 6 Egg Yolks (lightly beaten)
• 4 tbsp Butter
• 2 tsp Vanilla Extract
• 6 Bananas (Green or barley ripe)
• 1 box Nilla Wafers or Belvita Cookies (I used the Belvita toasted coconut cookies this time but nilla wafers are traditional)
• Optional: Salted Caramel Sauce
• 1 quart Heavy Whipping Cream
• ¾ cup Powdered Sugar (this is for the whipping cream)
• 1 tsp vanilla (this is for the whipping cream)

Instructions

• Dump the 6 cups Whole Milk into a medium-sized saucepan or Dutch oven. Scald the milk (If you haven't scalded milk before here are the directions: place milk in a saucepan and heat up the milk on medium heat. Once the milk has begun to steam and show small bubbles, it should be done. Milk is considered to be scalded once it exceeds a temperature of 180° F. You can use a thermometer if you like but be careful to not burn the milk).
• In another large saucepan or Dutch oven, combine the 1 ½ cups Sugar, ⅔ cup All Purpose Flour, and ½ tsp Salt; whisk them together and then gradually stir in the scalded milk.
• Over medium heat, stirring constantly, cook until thickened.
• Cover and, stirring occasionally, cook the pudding mixture for two minutes longer.
• In a small bowl, have the 6 Egg Yolks yolks, slightly beaten, ready; when the pudding mixture is done cooking for two minutes, add a cup of the mixture into the bowl with the eggs. Use a whisk to stir. This is called tempering the eggs and will prevent them from scrambling when you dump them into the bubbling pudding mixture. Once the cup or so of pudding and the eggs are thoroughly combined, add the egg mixture into the pudding slowly, stirring constantly.
• Cook for one minute longer, stirring constantly to prevent scorching.
• Remove from heat; the pudding should be thickend at this point.
• Add in the 4 tbsp Butter and 2 tsp Vanilla Extract and stir until the butter is melted and everything is well blended.
• Let sit in the pan until lukewarm, stirring occasionally.
• Put the pudding into a large bowl and cover the pudding with plastic wrap. Don't cover the bowl though, actually put the plastic wrap right on top of the pudding to prevent it from getting a skin on the top. Refrigerate overnight or for a few hours until it's cooled.
• When you're ready to assemble the pudding, whip the 1 quart Heavy Whipping Cream with ¾ cup Powdered Sugar and 1 tsp vanilla. Whip the cream until stiff.
• Take half the whipped cream and gently fold into the pudding until well combined.
• You can make the puddings individually or you can do it in a 9×13 pan or trifle bowl. I did these in individual pint mason jars.
• Put 3 nilla wafers (or whatever cookie you're using) in the bottom of the jar, then layer some of the pudding on top of the cookies. I use a piping bag or zip lock bag to pipe the pudding into the jars.
• Add a layer of bananas; about 5-6 slices.
• Add aother layer of pudding on top of the banans and then add 2 or 3 more nilla wafers.
• Add one last layer of bananas and one last thin layer of pudding to cover the bananas. Top with the rest of the whipped cream and then stick a nilla wafer or whatever cookie you're using on top of the whipped cream. I also use a piping bag to for the whipped cream but you can spoon it in as well.
• Refrigerate until ready to serve. I will sometimes add a layer of salted caramel to the middle and then drizzle over the top when I'm ready to serve. This is optional.
• You can also fill the jars up a little less and put the lid on them to take on a picnic or to give to the neighbors as a little treat.

One thing I like to do is to fill them a little less full and then put the mason jar lid on and take them as a treat to my neighbors or make these ahead of time for a picnic. It’s really fun for everyone to get their own little mason jar filled with this yummy banana pudding.

As I mentioned earlier, I used Belvita toasted coconut cookies instead of Nilla wafers this time but Nilla Wafers are the traditional way and I like them both!  Try adding the salted caramel to them too! It’s another delicious layer!

I made the Banana Pudding in a trifle dish for our Utah Pioneer Day Party.

I added salted caramel in the middle layer and crumbled the Nilla Wafers on top.

Then I drizzled the salted caramel on top.  

The funniest part about this trifle was that I forgot the bananas! I cut up bananas right before I served the food and set them in a bowl beside the pudding so everyone just added them on top.

I hope you give this recipe a try. Some people make it with jello pudding and cool whip which is always an option but I prefer this one that’s all homemade. It tastes better when it’s homemade and it’s not full of preservatives. Homemade is always better in my humble opinion.

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Enjoy!

xoxo,

The post The Most Delicious and Delightful Homemade Banana Pudding Recipe appeared first on Home With Holly J.

These homemade Scalloped Potatoes with Fontina Cheese recipe is comfort food at its finest. It’s simple to make and is great as a side dish or main dish. I paired it with my Roasted Beef Tenderloin but it also goes well with Ham or any type of meat.

Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.

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Scalloped Potatoes with Fontina Cheese

This homemade Scalloped Potatoes with Fontina Cheese recipe is great as a side dish or can be a main dish if you're vegetarian. This is an easy recipe to make and is also great the next day as a leftovers.

Course Side Dish

Cuisine American

Keyword Fontina Cheese, Scalloped Potatoes, Side Dish

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 people

Ingredients

• 8 medium yukon gold potatoes peeled and sliced (Any type of potatoes works)
• 3 cups grated fontina cheese
• 1 quart half and half
• 1 cup milk
• 3/4 cup flour
• 1 cup butter (2 cubes)
• 2-3 tsp salt (to taste)
• 2 tsp pepper (to taste)
• 2 tsp onion salt
• 1 tsp Johnny’s seasoning or any seasoning salt

Instructions

• Peel and wash potatoes. Slice potato in half vertically and slice into approximately 1/4" slices. Set aside in a bowl with cold water covering them. This prevents the starch from turning them brown while you make the sauce.
• Grate the fontina cheese and set aside.
  
• In a medium-sized saucepan, melt 1 cup butter on medium heat. When butter is melted, add 3/4 cup flour. This is called a roux and is the base of the white sauce. Stir until it starts to bubble and then add 1 quart half and half in slowly and then add 1 cup milk. Keep stirring and increase heat to medium-high. Add the seasonings. Keep stirring with a whisk to make sure it doesn't burn on the bottom of the pan. Take a little taste and make sure it's salty enough. The potatoes will absorb some of the salt so you want to be sure that's it has enough salt. Once sauce has thickened remove from the heat and set aside.
• Spray a 9×13 baking dish with cooking spray. Drain the water from the potatoes. Layer 1/3 of the potatoes on the bottom of the baking dish and cover with 1/3 of the fontina cheese then 1/3 of the white sauce.
  
• Repeat 2 more times ending with the fontina cheese on the top. Cover with tin foil and bake at 400 degrees for about one hour.
  
• Take the foil off the last 15 minutes.

Enjoy!

Holly

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The post How to Make Scalloped Potatoes with Fontina Cheese appeared first on Home With Holly J.