My banana milk pudding is a classic banana pudding with Nilla wafers, whipped cream, and homemade pudding, but reimagined with a banana milk pastry cream to achieve that banana flavor while omitting the layers of fresh banana slices that quickly go bad!
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Why you'll love this banana milk pudding
- No Rotting Banana Slices: Rather than adding fresh banana slices that go bad during the overnight chill, this recipe incorporates that classic banana flavor by blending a banana into milk and using that as the base for the pastry cream. The result is a smooth banana flavor throughout the whole pudding that will stay fresh for days!
- Easy Make-Ahead Dessert: Whip up this banana pudding the day before, chill overnight, then serve the next day at your summer cook-out!
For more no bake recipes, try my Banana Pudding Jars, Classic Italian Tiramisu, No Bake Chocolate Mousse Pie, and Strawberry Cheesecake Ice Cream.
Ingredient Notes
- Egg Yolks: You'll need 4 large egg yolks for this recipe.
- Sugar: Just enough granulated sugar is added to sweeten this pastry cream. You'll also need a tiny bit for the whipped cream.
- Cornstarch: Cornstarch helps to thicken the pastry cream to the perfect consistency.
- Milk: I recommend using whole milk for optimum flavor.
- Butter: Use room temperature unsalted butter.
- Heavy Cream: Use cold heavy cream for the homemade whipped cream!
- Nilla Wafers: While you could use any vanilla wafers or shortbread cookies, banana pudding just isn't the same without nilla wafers, in my opinion!
- Banana: You'll need just one ripe, yellow banana to blend into the milk for the pastry cream.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this banana pudding recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the banana milk
In a blender, add the banana and milk, and blend until smooth. Pour the banana milk through a fine mesh sieve into a small saucepan, weighing it out to 227g (1 cup).
Make the pastry cream
Whisk the egg yolks, sugar, and cornstarch together until pale in color. Simmer the milk in a saucepan and slowly pour half into the egg-sugar mixture while whisking. Return the mixture to the saucepan and whisk while heating for another few minutes. Remove from heat, pour through a sieve, and stir in butter and vanilla, then cover with plastic wrap and chill overnight.
Make the whipped cream
Beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.
Fold whipped cream into pastry cream
Add ¼ (or 113g) of the whipped cream to the cooled pastry cream, and gently fold with a rubber spatula until fully combined. Reserve the remaining whipped cream for assembly.
Assemble & Chill
In a large glass dish, layer the pastry cream, whipped cream, and Nilla wafers. Finish with a few Nilla wafers on top. Chill the banana milk pudding in the fridge overnight before serving.
Expert Baking Tips
- Chill the assembled pudding overnight. To achieve that soft, melt-in-your-mouth wafer texture, be sure to chill the banana pudding overnight.
Recipe FAQs
Simply blend one banana and one cup of whole milk in a blender and pour through a fine mesh sieve before using to make the pastry cream.
Pastry cream is surprisingly simple to make. It involves whisking egg yolks with sugar and cornstarch, then tempering the mixture with simmering whole milk. The mixture is then transferred baack to the stove and heated until thick, then butter and vanilla are stirred in. It's best to make the pastry cream the day before you need it, so it can chill in the fridge overnight.
Store this banana pudding in an airtight container in the fridge for up to 5 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other summer recipes to try
📖 Recipe
Banana Milk Pudding
Ingredients
For the banana milk pastry cream:
- 1 medium banana
- 227 g (1 cup) whole milk
- 4 egg yolks
- 100 g (½ cup) granulated sugar
- 16 g (2 tablespoon) cornstarch
- 28 g (2 tablespoon) unsalted butter, room temp
- 1 teaspoon vanilla extract
For the whipped cream:
- 454 g (2 cups) heavy cream, cold
- 100 g (½ cup) granulated sugar
For assembly:
- Nilla Wafers
Instructions
For the banana milk pastry cream:
- In a blender, add the banana and milk, and blend until smooth. Pour the banana milk through a fine mesh sieve into a small saucepan, weighing it out to 227g (1 cup).
- Place the saucepan over low-medium heat and bring the milk to a simmer, or about 190 degrees F.
- Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
- Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
- Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
- Immediately pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth. Then, mix in the butter and vanilla with a rubber spatula.
- Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill for at least one hour or until ready to use.
For the whipped cream:
- Just before you are ready to assemble the pudding, make the whipped cream.
- In a medium bowl, beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar.
- Beat until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.
- Add ¼ (or 113g) of the whipped cream to the cooled pastry cream, and gently fold with a rubber spatula until fully combined. Reserve the remaining whipped cream for assembly.
For assembly:
- In a large glass dish, layer the pastry cream, whipped cream, and Nilla wafers. Finish with a few Nilla wafers on top. Chill the banana milk pudding in the fridge overnight before serving.
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