Kick the boxed stuff to the curb and make this classic homemade banana pudding recipe your new go to! It’s got roasted bananas that bring a real punch and nothing artificial colors to be found!
Dish Count :: 1 Baking Sheet, 1 Saucepan, 1 Large Bowl, 1 Food Processor
The last vestiges of the winter cold season are hanging on for dear life, and as soon as one person gets well, the other goes down fighting a battle to the death with another cold. Industrial sized hand sanitizers, Clorox wipes, and Kleenex are never far away, and we are fully stocked with cold meds, 8 different types of tea, and elderberry syrups. I’m one step away from smudging my house, and performing a viral exorcism to the place to rid of us this scourge.
One of my favorites when I am sick is pudding. I don’t know if that is weird or not. But you can count on two things to be at the ready in my house when we fall ill- kettle chips to scratch my sore throat as I eat them, and pudding. Not together. I’m not a total animal. But still I need them.
But for the life of me, I can no longer get behind the boxed banana pudding. We made one and it was just awful. I looked like a cat who licked a lemon. No more! So we are making it from scratch from now on. Come with me, and embrace it.
I totally understand that this takes something we often don’t have much of – time. But it is worth every minute of roasting bananas, blending the pudding, simmering it on a stove, and waiting the painfully long and torturous wait to have this perfectly creamy, and utterly banana-y pudding.
Nothing fake about this, it is sheer pudding perfection. Top it with a little cinnamon and you are off to the races. If you’re sick, this will heal you. (Not really, but it will taste damn good.) Make it for after a dinner party, I dare you. With a little dash of spice, and some bourbon whipped cream, you will be celebrated, revered, and you might just be the new designated houseparty-thrower-person. Which may or may not be a good thing. ha!
But for real, embrace the pud.
Classic Homemade Banana Pudding
- 3 Green Bananas
- 1 1/2 cup Sugar
- 8 Egg Yolks
- 6 Tbsp Cornstarch
- 6 cups Half and Half
- 1/2 tsp Salt
- 3 Tbsp Butter, unsalted preferably
- 1 Tbsp Vanilla
- 3 Tbsp Lemon Juice
- Cinnamon for garnish, optional
Preheat oven to 325. Place 3 unpeeled bananas on a baking sheet, and bake about 20 minutes, or until the skins have turned black. Allow them to cool completely, then peel.
In a large bowl, whisk together the sugar, egg yolks, cornstarch until smooth.
In a large saucepan, bring the half and half, remaining sugar, and salt to a simmer over medium heat. Temper the eggs, by whisking 1/2 cup of the half and half mixture into the egg yolks, and then gently pour the rest of the cream into the mixture. Return the entire mixture to the saucepan and whisk constantly, until large bubbles begin to appear. About 2-3 minutes.
Mix in the butter, and vanilla mixture.
Place the pudding in a large food processor, and add in the roasted bananas, and lemon juice, processing until the mixture is completely smooth- about one minute.
Pour the pudding into a large bowl, or the dishes you will serve it in, and cover it with cling film to cool and set completely, about 8 hours.
Dash with cinnamon before serving, if you wish. Serve.
Slightly adapted from Cook’s Country Banana Pudding recipe.