Banana Pudding

Nadia KornazovaNadia Kornazova
Banana Pudding
Image: Ivana Krasteva-Pieroni
Preparation15 min.
Cook6 min.
Тotal21 min.
"We dont know what time it is, but we are sure its time for Banana pudding"


  • biscuits - 7 oz (200 g), vanilla flavor
  • bananas - 5 pcs.
  • for the cream
  • milk - 5 cups
  • yolks - 4 pcs.
  • starch - 2.5 oz (70 g) - DO NOT replace with flour
  • sugar - 4.6 oz (130 g)
  • butter - 0.7 oz (20 g)
  • vanilla powder - 2 tsp.
  • pinch of salt
  • for garnish
  • egg whites - 4 pcs.
  • sugar - 4.6 oz (130 g)

How to cook

Put the yolks and sugar in a saucepan. Beat them lightly with a whisk. Add the starch, a pinch of salt and both of the vanilla packets. Add 1 and 1/2 cups of milk.

Homogenize the mixture well and add the remaining milk. Place the pan on the stove and while stirring constantly, thicken the cream. Cool the finished cream.

In a tray measuring 18x25 cm, arrange a row of biscuits (it is not necessary to dip them in milk), a row of bananas, sliced into circles and pour the cream generously over them. Continue like this until the products run out.

Beat the egg whites with the sugar. Cover the pudding.

Preheat the oven to 320°F (160 degrees) and bake for 5-6 minutes or until the egg whites are lightly browned. Remove it from oven, allow it to cool.

Refrigerate the cooled pudding for a few hours before eating.

If you want to avoid baking, whip 8.5 fl oz (250 ml) of whipped cream and cover the pudding with it.


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