Or as we call it around here – Nanner Puddin! Nothing is more Texas than a chilled Banana Pudding dessert at a cookout or BBQ! And this version is one of the dreamiest desserts you will ever taste! We also added bits of Biscoff Cookies throughout to give it an upgrade from the typical Nilla Wafers! This will not disappoint and is the ultimate dessert to pair with Southern comfort food.
How does it get that delicious banana flavor?
This is unlike some of those quick banana pudding recipes out there that just add bananas to a box of instant vanilla pudding and call it a day. In this version, we use fresh bananas and infuse the flavors in milk so that all you taste is that pure banana goodness. No fake flavors in this Nanner Puddin!
Is this Traditional Southern Banana Pudding?
This isn’t quite like the southern banana pudding recipe your grandmother made! Traditional versions are made with vanilla wafers mixed into the pudding and often topped with a merengue. But Biscoff Cookies have such great flavor and texture, we knew they would really take this one to the next level. And although the toasted tips of the merengue is a party pleaser, we prefer to be a bit more laid back around here and top ours with more crushed cookies, homemade whipped cream and some toasted coconut. You can definitely take this base recipe and add merengue when you are trying to impress your guests!
Another main difference between the traditional Southern pudding and this version is the actual pudding itself. Most Banana Pudding recipes out there have you make a vanilla custard base, then add sliced bananas. This is great and all, but you don’t actually get any good banana flavor in the pudding itself. The banana flavor comes from allowing the bananas to infuse their flavor by bringing the bananas and milk to a simmer then allowing it to cool and sit for an least and hour and preferably overnight. You then strain the bananas out and you are left with amazingly flavorful banana-infused milk.
We hope you enjoy this Banana Pudding recipe as much as we do! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Here are some other popular recipes you may enjoy!
The Best Banana Pudding You Will Ever Eat
Course: DessertsCuisine: AmericanDifficulty: Medium8-10
servings1
hour10
minutes1
hour10
minutesReady to make this recipe? Click HERE to have the ingredients delivered straight to your door!
Ingredients
3 cups whole milk
1 lb bananas
1 tsp vanilla extract – divided (in half)
1 4” long cinnamon stick
3 whole cloves
3/4 cup sugar
1/4 cup brown sugar
1/4 cup corn starch
1 tsp kosher salt
7 egg yolks
13 Biscoff cookies
1 large or 4 mini bananas sliced ⅓” thick
Directions
- PREPARE THE BASE
- Slice the bananas to about a half inch thick.
- Add the milk, bananas, ½ tsp vanilla extract, cinnamon stick and cloves to a saucepan and gently bring to a simmer over medium low heat.
- Once simmering, reduce heat for another two minutes then remove from heat. At this point, let the bananas infuse into the milk mixture by letting it cool for 1 hour or (preferably) overnight in the refrigerator.
- STRAIN THE MILK
- Once milk mixture has infused for at least an hour or more, remove from fridge and strain it through a mesh strainer. Don’t press the bananas through the sieve. The flavor is already in the milk.
- Put milk mixture in a saucepan.
- MAKE THE PUDDING
- Over medium low to medium heat, add to the milk both sugars, corn starch, salt and egg yolks. Whisk for several minutes while mixture slowly heats up. This will take about 5-10 minutes until mixture binds together and starts to bubble.
- Once the mixture bubbles and starts to look like pudding, lower the heat to a simmer and cook an additional 2 minutes. Remove immediately to a storage container.
- Once mixture has cooled somewhat, add broken pieces of Biscoff cookies and the sliced bananas to the pudding and mix in.
- You can serve warm at this point or let cool with plastic wrap in contact with the pudding in the freezer for 30 minutes and then move to the refrigerator.
