This Creamy Banana Pudding is a luscious and smooth dessert that is easy to prepare yet indulgently rich. Made with ripe bananas, condensed milk, cream, and a thickening agent like corn starch, this dessert offers a perfectly balanced sweetness with a velvety texture. It’s ideal for a quick treat after dinner or as a snack any time of day. The use of condensed milk adds a caramel-like richness, while the bananas lend natural sweetness. Serve it as is, or elevate the experience with whipped cream, crushed cookies, or a drizzle of caramel sauce. This is a comfort dessert that everyone will love!
Full Recipe:
Ingredients:
- Bananas – 3, ripe
- Milk – 200 ml
- Corn starch – 30g (about 2 tablespoons)
- Cream – 500 ml (about 2 cups)
- Condensed milk – 150 ml (about ½ cup)
Step-by-Step Instructions:
Step 1: Prepare the Bananas
- Peel and Mash the Bananas: Start by peeling the 3 bananas and mashing them thoroughly with a fork or potato masher. You want the bananas to be smooth but still have a few small chunks for texture.
- Set Aside the Bananas: Once mashed, set the bananas aside while you prepare the creamy pudding base.
Step 2: Make the Creamy Base
- Mix the Corn Starch and Milk: In a small bowl, combine 30g of corn starch with 200 ml of milk. Stir well until the corn starch is fully dissolved. This mixture will act as the thickening agent for the pudding.
- Heat the Cream and Condensed Milk: In a medium saucepan, pour in 500 ml of cream and 150 ml of condensed milk. Heat the mixture over medium heat, stirring frequently to ensure the condensed milk blends smoothly with the cream. You don’t want it to boil—just bring it to a simmer.
- Add the Corn Starch Mixture: Once the cream and condensed milk mixture is simmering, slowly pour in the corn starch-milk mixture. Stir continuously to avoid any lumps. Keep stirring as the mixture thickens, which will take about 3-5 minutes. It should start to coat the back of a spoon.
- Incorporate the Bananas: After the pudding base has thickened, reduce the heat to low and stir in the mashed bananas. Mix well until the bananas are fully incorporated into the creamy pudding base.
- Cook for a Few More Minutes: Let the banana mixture cook on low heat for another 2-3 minutes to allow the flavors to meld. Stir constantly to prevent the pudding from sticking to the bottom of the pan.
Step 3: Cool and Set the Pudding
- Remove from Heat: Once the pudding is thick and smooth, remove the saucepan from the heat.
- Cool the Pudding: Pour the pudding into serving bowls or a large dish. Allow it to cool at room temperature for about 15-20 minutes. Afterward, cover the pudding with plastic wrap, making sure the wrap touches the surface of the pudding to prevent a skin from forming.
- Refrigerate: Place the covered pudding in the refrigerator and chill for at least 2 hours, or until fully set. The chilling process will help the pudding firm up and develop a silky texture.
Step 4: Serve the Pudding
- Serve Chilled: Once the pudding is fully chilled and set, it’s ready to serve. Garnish with whipped cream, crushed cookies, or a drizzle of caramel sauce for added flavor and texture, or enjoy it as is for a pure banana cream experience.
Cooking Tips:
- Choose Ripe Bananas: For the best flavor, use ripe or even slightly overripe bananas. The natural sweetness of ripe bananas enhances the overall flavor of the pudding and reduces the need for additional sweeteners.
- Prevent Lumps: Be sure to dissolve the corn starch completely in the milk before adding it to the cream mixture. Stir constantly while cooking to avoid lumps and ensure a smooth, velvety pudding.
- Flavor Variations: You can enhance the flavor by adding a teaspoon of vanilla extract or a pinch of cinnamon to the pudding. For a more decadent dessert, try layering the pudding with vanilla wafers or chocolate chips before chilling.
- Lighter Version: If you prefer a lighter dessert, you can substitute the cream with whole milk or a mix of milk and half-and-half. The pudding will still be creamy but with fewer calories and fat.
Storage:
- Refrigeration: Store leftover banana pudding in an airtight container in the refrigerator for up to 3 days. The pudding may thicken slightly as it sits, but it will still be creamy and delicious.
- Freezing: While freezing pudding can alter its texture, you can freeze banana pudding in individual portions for up to 1 month. Thaw it in the refrigerator before serving, but note that the texture may become slightly grainy after thawing.
Nutritional Facts (Per Serving, Based on 6 Servings):
- Calories: 300-350 kcal
- Protein: 4-5 g
- Fat: 20-25 g
- Carbohydrates: 35-40 g
- Fiber: 2-3 g
- Sugar: 20-25 g
- Sodium: 60-80 mg
This creamy banana pudding is a relatively indulgent dessert, providing rich flavors and a good balance of carbohydrates and fats. The natural sweetness from the bananas and the condensed milk adds richness, while the cream ensures a smooth and velvety texture.
Frequently Asked Questions (FAQs):
1. Can I use other types of milk? Yes, you can substitute the regular milk with plant-based alternatives like almond milk, oat milk, or soy milk if you prefer a dairy-free option. However, the pudding may not be as rich as when made with cream.
2. Can I make this pudding vegan? To make this pudding vegan, substitute the cream and milk with coconut cream or almond milk, and use a vegan condensed milk alternative. The flavor will be slightly different, but it will still be delicious.
3. Can I add other fruits to this pudding? Absolutely! You can add fruits like sliced strawberries, blueberries, or raspberries for added flavor and texture. Just be sure to fold them in gently after the pudding has cooled to room temperature.
4. How can I prevent the pudding from forming a skin on top? To prevent a skin from forming on the surface of the pudding, place plastic wrap directly on the surface of the pudding while it cools. This prevents air from coming into contact with the pudding, which causes the skin to form.
5. Can I use cornflour instead of cornstarch? Yes, cornflour is often used interchangeably with cornstarch in certain regions. They perform the same function as thickeners, so you can substitute cornflour for cornstarch in a 1:1 ratio.
Conclusion:
This Creamy Banana Pudding is a delightful and comforting dessert that is perfect for any occasion. Whether you’re serving it as a simple after-dinner treat or as part of a larger dessert spread, the smooth and rich texture combined with the natural sweetness of bananas will impress everyone. With just a handful of ingredients and minimal preparation time, this recipe is both easy and delicious. The versatility of this pudding allows for customization, so feel free to add your favorite toppings or ingredients to make it your own. Enjoy the creamy indulgence of this banana pudding with your family and friends!