Banana Vanilla Pudding

Introduction

Banana Vanilla Pudding uses cornstarch, egg yolks, and a full quart of milk to make a firm, sliceable custard that sets in a mould after a few hours of chilling. You add the bananas at the end, so they stay distinct in the vanilla base, which makes this a practical make-ahead dessert for serving cold.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8 servings

Ingredients

• 2 oz (57 g / ½ cup) cornstarch
• 1 quart (950 ml / 4 cups) milk
• 2 oz (57 g / ¼ cup) caster sugar
• 2 egg yolks, beaten
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 2 bananas, thinly sliced

Instructions

1. Mix the cornstarch smoothly with a little milk to form a paste.
2. Put the remaining milk into a pan with the sugar. When boiling add the cornstarch paste, and boil for about 10 minutes.
3. Let the mixture cool a little, then add the beaten egg yolks, and stir until they thicken.
4. Add the vanilla, the bananas. When cool, pour into the prepared mould.
5. Chill for a few hours to set.

Variations

• Replace the bananas with thinly sliced strawberries if you want a lighter, less dense fruit layer and a sharper flavor.
• Swap the ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) for finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) if you want a more pronounced, nutty aroma; the pudding will taste more assertive.
• Use brown sugar instead of caster sugar for a darker color and a mild caramel note.
• Pour the finished pudding into individual ramekins instead of one mould to shorten chilling time and make serving easier.

Tips for Success

• Make the cornstarch paste completely smooth before it goes into the boiling milk, or you can end up with lumps that do not cook out.
• Stir the milk and sugar as they heat so the milk does not catch on the bottom of the pan.
• Let the cooked mixture cool briefly before adding the beaten egg yolks; if it is too hot, the yolks can curdle into small bits.
• Slice the bananas thinly so they distribute evenly and do not weigh down the set pudding.
• Chill until the centre feels firm and no longer sloshes when you tilt the mould.

Storage and Reheating

Store the pudding covered in its mould or in an airtight container in the fridge for up to 2 days. Press wrap directly against any cut surface if you want to limit a skin forming and slow the bananas from browning.

Freezing is not recommended. The custard can turn watery after thawing, and the bananas lose their texture.

Serve it cold straight from the fridge. If you want a slightly softer texture, let it stand at room temperature for 10 minutes before serving rather than reheating it.

FAQ

Why do you cool the mixture before adding the egg yolks?

You need to drop the temperature slightly so the yolks thicken the pudding instead of scrambling. If you add them while the mixture is still too hot, the texture can turn grainy.

Can you use granulated sugar instead of caster sugar?

Yes. Granulated sugar works, but it takes a bit longer to dissolve, so stir well as the milk heats.

Can you make this without a mould?

Yes. You can pour it into a serving bowl or individual dishes if that is easier. The set will be the same, and smaller dishes usually chill faster.

Can you use plant-based milk instead of milk?

You can, but the pudding will usually taste less rich and may set a little softer depending on the milk you use. Unsweetened soy or oat milk tends to work better than thinner options.