When we say homemade, we mean homemade. And this old-fashioned Banana Pudding recipe is no exception! You can lovingly prepare it in your kitchen the same way we’ve been making it at the Loveless Cafe for years.
This recipe is featured in our Loveless Cafe Cookbook!
Fresh Whipped Cream
- In a chilled stand mixer bowl, combine heavy cream, sugar, and vanilla, whipping at medium speed until stiff peaks form.
- Place corn starch in a large bowl and stir in 1 cup milk until corn starch is completely dissolved. Add egg yolks and whisk together. Set aside.
- Split vanilla bean and scrape seeds into a heavy-bottomed, stainless steel pot.
- Add sugar and remaining 5 cups milk and bring to a boil, reducing heat to prevent it from boiling over.
- Ladle a small amount of hot milk mixture into whisked eggs mixture. Repeat this step until one-third of milk is mixed into the egg yolk mixture.
- Pour the egg yolk mixture into the pot with remaining hot milk and return to a boil while whisking continuously for 1 minute.
- Pour mixture through a sieve into a heat-proof dish, removing any lumps that may have formed.
- Press plastic wrap onto the surface to prevent a skin from forming and place in refrigerator to cool.
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer, combine 1¾ cups sugar with eggs, whipping until it forms ribbons (just before soft peaks form).
- Sift flour over eggs in batches, folding it in gently. Be careful not to overmix.
- Using a piping bag with a straight tip, pipe the batter into quarter-size wafers.
- Sprinkle liberally with remaining sugar and bake for 8 minutes, then rotate and bake for 8 more minutes or until completely golden to light brown.
- Cool and store in an airtight container.
- Spread a small amount of pudding in a dish.
- Top pudding with a layer of sliced bananas and then a layer of wafers. Spread more pudding over wafers to create a smooth and level surface. Repeat to fill the dish, ending with a layer of pudding. Reserve enough wafers to garnish the dish.
- Wrap well and refrigerate for 6 to 8 hours or overnight. Before serving, top with whipped cream and wafers.