Banana Pudding

Layer cream, cookies, and bananas for an easy and fresh dessert. Make this Banana Pudding as a trifle or individual serving sizes.

Prep Time

10 minutes

Cook Time

4 hours of chill time

Yields

10 to 12 servings

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Ingredients


For the vanilla pudding

  • 1 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 5 tablespoons Tapioca Flour
  • 2 ½ cups Half and half
  • 4 Egg yolks
  • 1 tablespoon Butter, at room temperature
  • 1 ½ teaspoons Vanilla extract

  • 2 ½ cups Heavy whipping cream
  • 1 tablespoon Florida Crystals® Regenerative Organic Powdered Sugar
  • 1 (11-ounce) box Vanilla wafers
  • 5 medium bananas

Instructions

Step 1

Prepare the vanilla pudding. In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the half-and-half and cook over medium heat until thickened. Remove from heat.

Step 2

Add about 1/3 of mixture into the egg yolks and whisk until well combined. Add this mixture back to the saucepan. Bring to a boil whisking constantly. Cook for 2 minutes. Remove from heat and add butter and vanilla. Mix until smooth. Strain cream into a bowl. Cover the cream with wax cloth making sure it touches the surface of the cream so it does not form a skin. Refrigerate for about one hour.

Step 3

In a large bowl, beat together the cream and sugar at medium speed. When the cream starts to thicken, increase the speed to medium high and beat until stiff peaks are formed. Do not over whip. Carefully add the chilled vanilla pudding to the mixture and beat until well combined.

Step 4

Using a trifle dish or a large bowl, assemble the pudding by layering cream, cookies, and bananas. End the layering with cream. Cover with a wax cloth and refrigerate for 4 hours. Garnish with cookies and bananas before serving.

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