This recipe is adapted from an Alton Brown’s Refrigerated Banana Pudding recipe. This version reduces unnecessary fat and sugar.
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 cups 2% milk
- 2 eggs (optional – I’ve made with and without – both are good)
- 1 tablespoons butter (optional but adds a touch of richness and gloss)
- 1 teaspoon vanilla extract
- Approximately 45 vanilla wafers (I use Trader Joe’s brand)
- 3 ripe bananas, sliced into 1/4 inch rounds (2 large or 3 small bananas)
- 1 cup whipping cream, very cold
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop.
- Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally.
- Remove milk mixture from heat.
- Temper the eggs by adding about 2 tablespoons of the hot milk into eggs. Whisk it all together and then add the eggs into the hot pan, stirring constantly.
- Return the pan to heat and whisk gently until custard thickens, another two or three minutes. Do not boil.
- Remove pan from heat and stir in vanilla.
- Pass the mixture through a fine mesh sieve and into a bowl for cooling.
- Cover the surface of the custard with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
- When the pudding is cool, remove the parchment and whisk or beat with a blender to cream it up. Sometimes I add a bit of milk if it seems too thick.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, 1-2 tablespoons of sugar and whisk just until stiff peaks form.
- Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining cookies.
- Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.