Homemade Banana Pudding

Pat Duran


This recipe is from Food & Wine and adapted from (DamGoodSweet)
David Guas, a New Orleans native, remembers this comforting dessert from the buffet spreads at family funerals. lol
My family enjoys this recipe year around. I like that it is made from scratch and made with banana liqueur.Hic+++

★★★★★ 1 vote
6 servings
45 Min


5 large
egg yolks
1/4 c
1/2 c
granulated sugar
1/4 tsp
2 c
whole milk
3 Tbsp
banana liqueur, optional
2 tsp
pure vanilla extract
2 Tbsp
cold unsalted butter
1 c
vanilla wafer cookies, coarsely ground (about 15)
1/4 tsp
1 Tbsp
melted butter
2 tsp
granulated sugar
2 large
bananas, coarsely chopped


1In a bowl. whisk the egg yolks with the cornstarch, the sugar and salt. Set aside.
In a medium saucepan, bring the milk to a boil. Gradually whisk the milk into the egg yolk mixture until smooth. Transfer the pudding mixture to the saucepan and add the banana liqueur. Cook over moderate heat, whisking until the pudding is thick, about 3 minutes. Scrape the pudding into a bowl and whisk in the cold butter and vanilla. Cover with plastic and refrigerate until chilled, about 4 hours.
Preheat oven to 325^. Line a baking sheet with parchment paper.
In a bowl, combine wafers, cinnamon and remaining sugar and just a pinch of salt. Stir in the melted butter. Spread the crumble on the baking sheet, bake for 15 minutes, until lightly browned. Let cool.
Spoon the chopped bananas into bowls. Top with the pudding, sprinkle with the crumble and serve right away. Oh So Good!!

About Homemade Banana Pudding

Course/Dish: Puddings
Other Tags: Quick & Easy, For Kids, Healthy