Banana Crumb Pudding

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Banana Crumb Pudding

Don’t be intimidated by the impressive outcome – this recipe is surprisingly simple to follow. It uses readily available ingredients like vanilla wafers, bananas, milk, and eggs. Plus, our step-by-step guide ensures pudding perfection, from achieving a smooth consistency to baking the crumble to a golden crisp.

For a richer pudding, feel free to substitute whole milk with heavy cream. Want to prevent browning in your bananas?Simply toss them with a touch of lemon juice before layering. This recipe is also perfect for leftover bananas, giving them a delicious second life!

For an extra touch of indulgence, whip up a quick homemade whipped cream topping. It adds a delightful lightness to balance the richness of the pudding.

So ditch the store-bought desserts and create a homemade masterpiece with this Banana Crumb Pudding recipe. It’s guaranteed to be a crowd-pleaser!

Questions I often get asked about this recipe:

Can I use a different type of milk?
Yes, you can substitute whole milk with 2% or skim milk, but the pudding will be slightly less rich. For a non-dairy option, you could use unsweetened almond milk or another plant-based milk alternative.

What can I use instead of vanilla wafers?
Vanilla wafers can be swapped with graham crackers, ladyfingers, or even shortbread cookies for a different flavor profile.

I don’t have a food processor. How can I crush the wafers?
No problem! Place the wafers in a large zip-lock bag and crush them with a rolling pin.

How can I make sure the pudding doesn’t get lumpy?
Whisk constantly while cooking the milk mixture with the cornstarch to prevent lumps from forming.

How ripe should the bananas be?
Use ripe bananas with brown spots on the peel for the best flavor and sweetness.

My pudding isn’t setting. What can I do?
If the pudding seems too thin after baking, it might need to chill for longer.You can also try using a cornstarch slurry (mix a tablespoon of cornstarch with a little cold water) and whisk it into the simmering pudding mixture for extra thickening.

What you need to make Banana Crumb Pudding:

Pudding:

1 cup (200 grams) granulated sugar

Vanilla Wafer Crumble:

2 packages (around 11 ounces each) vanilla wafers

6 tablespoons (75 grams) granulated sugar

1/4 cup (56 grams) unsalted butter, melted

7 medium ripe bananas, sliced

1/2 cup (60 grams) cornstarch

6 cups (1.5 liters) whole milk

5 large egg yolks

1/4 cup (56 grams) unsalted butter, cubed

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

Whipped Cream Topping (Optional):

2 cups (480 milliliters) heavy whipping cream

6 tablespoons (75 grams) powdered sugar

How to make it:

Make the Pudding: In a large saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble.

Reduce heat to low and simmer for 2 minutes more, whisking occasionally.

In a medium bowl, whisk together the egg yolks. Slowly whisk a small amount of the hot milk mixture into the egg yolks, then whisk the tempered yolks back into the saucepan. Bring the mixture to a gentle boil, whisking constantly, and cook for 2 minutes more.

Remove from heat and stir in the butter, vanilla extract, and salt. Let the pudding cool slightly, about 15 minutes, whisking occasionally.

Prepare the Vanilla Wafer Crumble: Preheat oven to 350°F (175°C). In a food processor or resealable bag, crush 2 packages of vanilla wafers into coarse crumbs.

Alternatively, place the wafers in a large zip-lock bag and crush them with a rolling pin. In a medium bowl, combine the crushed wafers with the melted butter and 6 tablespoons of sugar. Stir until well combined.

Assemble the Pudding: In a 9×13 inch baking dish, spread a single layer of whole vanilla wafers. Fill any gaps with crushed wafer pieces. Pour half of the cooled pudding over the wafers.

Layer with half of the sliced bananas. Repeat with the remaining pudding and bananas. Top with the vanilla wafer crumble.

Tips:

For a richer pudding, use heavy cream instead of whole milk.

To prevent the bananas from browning too quickly, toss them with a little lemon juice before layering them in the dish.

Leftovers can be stored in the refrigerator for up to 3 days.

Latest Reviews:

This recipe is a winner! My family devoured it in minutes. The vanilla wafer crumble added the perfect amount of crunch, and the pudding was so creamy and delicious. Even my picky eater loved the bananas. Definitely will be making this again! Lizzy D.

I was looking for an easy dessert. I needed to use up some ripe bananas, and this was perfect. So simple to follow, and the instructions made getting a smooth pudding a breeze. The crumble topping was addictive! A new favorite at our house. Todd F.

Wow! This banana crumb pudding brought back so many childhood memories. The taste and texture were spot on. I loved the option to use whipped cream, it really took it over the top. Thanks for sharing this fantastic recipe! Linda C.

Printable Recipe:

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