Let’s chat banana pudding shall we? Everyone and their mama has a recipe, or that “something special” they put into their pudding declaring it the best banana pudding, but I’m here to tell you folks that I’m an everyone and my interpretation of the Best Banana Pudding Trifle, is in fact, the best ever.
Before we get started on its wonderful goodness, just take a look at that thing.
Rich, creamy, indulgent. This, friends, is why they invented the stretchy pants.
The homemade custard is what makes this Banana Pudding Trifle so special.
Not 1, but 2 cans of evaporated milk go into the preparation and it’s so sinfully good that you’ll want to bathe in it. Seriously.
Don’t try to skimp with lower fat milk, either. Save that stuff for your cereal.
For this, you’re going to want to follow my instructions and use whole milk.
Just trust the process.
Also take the extra bit of time to whip your own whipped cream.
I know, I know. It’s easier to grab a can of the ready made stuff, but if you’re going to go through the hassle of making your own pudding, you might as well make your own whipped cream, too.
- 1 cup sugar
- ¼ cup cornstarch
- Pinch salt
- 2 cans (12 ounces each) evaporated milk, plus 1 cup whole milk ( 4 cups total)
- 4 large egg yolks
- 2 tbsp vanilla extract, divided
- 2 cups heavy cream
- 1 box (12 ounces) vanilla wafers
- 4-6 bananas peeled and sliced, plus another ¼ for garnish
- Whisk sugar, cornstarch, and salt in a small Dutch oven. Just before adding milk, whisk in egg yolks, turning the heat to medium and vigorously whisk in milk. Continue to whisk occasionally and more frequently as it heats, until mixture boils and thickens to pudding consistency; remove from heat; stir in 4 teaspoons of the vanilla extract. Cover with a sheet of plastic wrap directly on the surface to keep a skin from forming; cool.
- When ready to assemble, whip cream with remaining 2 teaspoons of vanilla to soft peaks. Reserving 12 vanilla wafers and the ¼ banana arrange in a trifle dish in the following order: vanilla wafers, bananas, pudding, whipped cream, repeat. Use the reserved wafers to decorate the top of the trifle, along the edges. Or crumble the wafers over the top of the trifle. Cover and refrigerate until cookies soften, a couple of hours and up to overnight. When ready to serve, garnish with bananas.
Bring this along to your next church potluck or picnic and watch it disappear like magic.
I pinky promise your friends are gonna sing your praises.
“Did you try that banana pudding Aimee brought in?”
“Uh huh, sure did. Heard it was a recipe her grandmother got from a lady at the Council on Aging center”
“Well, wherever she got it, that stuff sure is good”.
True conversation of the pudding’s origins.
Now, go make yourself some.