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    Home » Desserts

    The Best Banana Pudding You Will Ever Eat

    Published: Aug 5, 2020 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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.

    Banana Pudding with Biscoff cookies
    Banana Pudding Layered with crumbled Biscoff Cookies and topped with homemade Whipped Cream and Toasted Coconut

    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.

    Banana Pudding
    Banana Pudding

    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!

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    📖 Recipe

    Banana Pudding

    The Best Banana Pudding You Will Ever Eat

    Ready to make this recipe? Click u003ca href=u0022https://cookingwithwine.jupiter.shop/u/cookingwithwine/recipe/ecf1c970-344c-45ce-a923-5fb583466acfu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eHEREu003c/au003e to have the ingredients delivered straight to your door!
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 10 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Desserts
    Cuisine American
    Servings 8 servings
    Calories 385 kcal

    Ingredients
      

    • 3 cups whole milk
    • 1 lb  bananas
    • 1 teaspoon  vanilla extract – divided (in half)
    • 1 4” long cinnamon stick
    • 3 whole cloves
    • ¾ cup sugar
    • ¼ cup brown sugar
    • ¼ cup corn starch
    • 1 teaspoon kosher salt
    • 7 egg yolks
    • 13 Biscoff cookies
    • 1 large or 4 mini bananas sliced ⅓” thick
    Get Recipe Ingredients

    Instructions
     

    PREPARE THE BASE

    • Slice the bananas to about a half inch thick.
    • Add the milk, bananas, ½ teaspoon 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.

    Nutrition

    Calories: 385kcal
    Tried this recipe?Let us know how it was!

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    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

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