Banana pudding, beloved by all, is really more of an icebox cake than a pudding. No matter what you call it, creamy vanilla pudding studded with chopped bananas and layered with vanilla wafers that soften into cake while the dessert rests in the fridge is comfort food of the highest order. Add a coconut whipped cream topper, and you’re in business.
Satisfy your sweet tooth with this easy-to-make recipe for One-Bowl Banana Pudding with Coconut Whipped Cream.
1. Info for One-Bowl Banana Pudding with Coconut Whipped Cream
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 8
- Calories: 879 kcal
2. Ingredients for One-Bowl Banana Pudding with Coconut Whipped Cream
- 1 cup granulated sugar
- 1/4 cup. cornstarch
- 3/4 tsp. salt
- 1 1/2 cup whole milk
- 1 3/4 cup heavy cream (for filling)
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- 2 Tbsp. unsalted butter
- 4 bananas (medium, for pudding)
- 7 oz. Nilla vanilla wafers (or other small, crisp vanilla cookies, for filling; 7 oz. is 50 cookies)
- 2 cup heavy cream (for topping)
- 1/4 cup confectioners sugar
- 1 tsp. coconut extract
- 1/2 cup sweetened shredded coconut (optional)
- 4 Nilla vanilla wafers (or other small, crisp vanilla cookies, for topping)
- 1/2 banana (medium, optional, for serving)
3. Directions:
3.1 Stove
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Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the milk and cream, then the egg and egg yolk, and whisk again until eggs are well blended. Set pan over medium-high heat, whisking constantly.
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Once bubbles begin popping on surface and pudding thickens slightly, about 7 minutes, reduce heat to medium and whisk continuously for 45 seconds for cornstarch to fully cook. Remove pan from heat.
3.2 Prep
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Add the vanilla and butter and whisk until butter melts.
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Chop two of the bananas into small cubes and the remaining bananas into 1/2 inch coins.
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Fold cubed bananas into pudding.
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Transfer half of the pudding to an 8-inch square pan, spreading evenly. Top with a layer of cookies, breaking them to fill any gaps. Top cookies with half of the banana coins, distributing them evenly. Repeat with remaining pudding, cookies, and banana coins.
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Set the baking dish on two hot pads in the refrigerator and chill until somewhat cool, 15-30 minutes.
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Combine the cream, confectioners sugar, and coconut extract in cooled medium saucepan. Whip with a mixer on medium-high speed until medium peaks form when beaters are lifted. Fold in the shredded coconut, if using.
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Spread whipped cream evenly over pudding. Cover with plastic wrap and refrigerate until completely chilled.
3.3 Serve
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Crush the cookies with your hands and sprinkle decoratively around the edge of the pudding. Slice the banana into coins, if using. Scoop generous portions of pudding onto serving plates and add a few banana coins. Pudding is best eaten within a day of being made, but will keep for two days in refrigerator tightly wrapped in plastic wrap.
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