With Thanksgiving rapidly approaching, I’m sure everyone has pie on the brain, but I couldn’t let another week go by without posting this recipe. Besides, is there ever really a bad time for banana pudding? My first memory of banana pudding is eating it out of the iconic little to-go container from Magnolia Bakery. I was 6-years-old and definitely more enamored with the pink frosted cupcakes than the pudding, but once I reluctantly agreed to try a bite, I was instantly hooked.
Although Magnolia definitely knows what they’re doing when it comes to making desserts, I couldn’t help but make my own version of banana pudding that is somewhat over the top. Starting with the tried and true method, I layered vanilla pudding, nilla wafers, and bananas, but then things got a little crazy. On a whim, I threw some leftover chocolate chip banana bread into the mix and it was game over. These jars are dangerous…pudding AND banana bread all in one. I know this is the season of apples and pumpkin and all things cinnamon, but if some of these jars make an appearance at your Thanksgiving table, I don’t think anyone will be complaining.
- 1/3 cup granulated sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 1/4 cups whole milk
- 2 large egg yolks, lightly beaten
- 2 tsp. vanilla extract
- Your favorite chocolate chip banana bread (about 1/4 loaf), cubed
- 3 Bananas, peeled and sliced
- 25-30 Nilla Wafers, broken into pieces
- Whipped Cream
- Combine the sugar, cornstarch, and salt in a medium saucepan. While whisking, add 1/4 cup of the milk and keep whisking until smooth. Then add the egg yolks and remaining milk and whisk to incorporate completely. Place the saucepan over medium heat and cook, whisking often, until the pudding starts to thicken and bubble, about 5 or 6 minutes. Reduce the heat to low and use a rubber spatula to stir constantly. Be sure to scrape the bottom and sides of the pot. Cook about 3 to 5 more minutes, until the pudding makes visible ribbons when drizzled over the surface. Remove from the heat and stir in vanilla.
- Pour the pudding through a mesh strainer into a glass bowl. You can place a piece of plastic wrap on top of the pudding to prevent a skin from forming. Place the pudding into the fridge and chill until set, about 2 hours.
- Once pudding is set, get ready to create your jars. Get four glass jars and place a generous layer of pudding in the bottom. Top with sliced bananas, cubed banana bread and a sprinkle of Nilla Wafers. Repeat layers until you almost reach the top of the glass. Top with whipped cream and a dried banana slice, if you wish. ENJOY!
- These are best eaten the same day, as the bananas start to brown and get mushy after that.