Banana Pudding
Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Additional ripe bananas may be needed depending on the size bowls used for assembling the pudding. One large bowl may be used, too.
  • ⅓ cup plus ¼ cup sugar, divided
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 3½ cups milk, 2% or whole, divided
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • 3 large ripe bananas, not overly browned
  • 3 tablespoons orange liqueur, optional
  • 3 large ripe firm bananas
  • Shortbread cookies, cut or smashed into small pieces
  1. Whisk together ⅓ cup sugar, cornstarch, salt, eggs and egg yolk in a large bowl. Whisk in ½ cup milk. Set aside.
  2. Pour 3 cups milk into a microwave safe measuring bowl. Stir in ¼ cup sugar. Microwave until very hot.
  3. Gradually, pour the hot milk into the egg mixture, whisking constantly. Transfer to a medium saucepan and cook over medium heat until thick and creamy.
  4. Pour the pudding through a fine mesh strainer into a clean large bowl. Whisk in the butter and vanilla. Immediately place a piece of wax paper, parchment paper or plastic wrap directly on top of the pudding and refrigerate until cold.
  5. Once the pudding is cold, smash 3 ripe but not overly brown bananas in a small bowl. Mix in the orange liqueur. Stir the bananas into the pudding. Set aside.
  6. Slice three large ripe firm bananas into ¼" slices. Place a layer of overlapping banana slices on the bottom of individual glass bowls. Scoop a layer of pudding over the bananas. Repeat the layers, ending with pudding on top. Sprinkle shortbread crumbs over the top.
  7. Refrigerate until ready to serve.
Recipe by Desserts Required at