Homemade Banana Foster Pudding Recipe

For the Banana Pudding (Custard Base):

• 6 Egg Yolks (large eggs, room temperature)
• 125 g Sugar (about ⅔ cup granulated white sugar)
• 1 teaspoon Vanilla Extract (pure vanilla recommended)
• 2 Ripe Bananas (medium-sized, spotty yellow)
• 1 liter Milk (whole milk for richest flavor, about 4¼ cups)
• 3 tablespoons Cornstarch (cornflour)
• 20 ml Milk (for dissolving cornstarch, about 1½ tablespoons)

For the Bananas Foster Topping:

• 10 g Butter (unsalted, about 2 teaspoons)
• 50 g Sugar (granulated, about ¼ cup)
• 1 Banana (firm but ripe, sliced)

Optional Garnishes:

• Whipped cream
• Crushed vanilla wafers
• Toasted pecans
• Cinnamon dusting
• Fresh mint leaves

Yield: 4 generous dessert servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes

How to Make Banana Foster Pudding From Scratch

Step 1: Prepare the Egg Yolk Base

1. Separate the eggs: Carefully separate 6 egg yolks from the whites. Place yolks in a large mixing bowl. (Save egg whites for meringues or other recipes!)
2. Add sugar and vanilla: Add 125g sugar and 1 teaspoon vanilla extract to the egg yolks.
3. Whisk until combined: Whisk vigorously for 2-3 minutes until the mixture becomes pale yellow and slightly thick. This aerates the yolks and dissolves the sugar.

Pro Tip: Room temperature egg yolks whisk more easily and create a smoother custard.

Step 2: Add Mashed Bananas

4. Mash the bananas: In a medium bowl, place 2 ripe bananas and mash thoroughly with a fork until mostly smooth with just a few small chunks.
5. Combine with egg mixture: Add the mashed bananas to the egg yolk mixture and mix well until fully incorporated. The mixture should be smooth and fragrant.

Why this works: Mashing bananas directly into the custard infuses maximum banana flavor throughout the pudding.

Step 3: Add Milk

6. Pour in the milk: Gradually pour 1 liter of milk over the egg yolk-banana mixture while whisking continuously.
7. Whisk thoroughly: Mix well to ensure everything is completely combined with no lumps.

Temperature tip: Using cold milk is fine; the mixture will heat gradually during cooking.

Step 4: Prepare Cornstarch Slurry

8. Make the slurry: In a small bowl, place 3 tablespoons cornstarch and add 20ml milk.
9. Mix until dissolved: Stir vigorously until the cornstarch completely dissolves with no lumps remaining. The mixture should look like white liquid, not pasty.
10. Add to pudding base: Pour the cornstarch slurry into the bowl with the egg-milk-banana mixture and whisk well to combine.

Why cornstarch? It acts as a thickening agent, giving the pudding its perfect creamy consistency without being gelatinous.

Step 5: Cook the Custard

11. Transfer to saucepan: Pour the entire mixture into a medium-large saucepan.
12. Cook over low heat: Place on the stove over low to medium-low heat. This is crucial—too high heat will scramble the eggs!
13. Stir constantly: Using a whisk, stir continuously in a figure-8 pattern, making sure to reach all corners of the pan to prevent sticking and burning.
14. Watch for thickening: Continue cooking for approximately 10 minutes or until the mixture noticeably thickens and coats the back of a spoon.
15. Temperature check: The pudding should reach about 170-175°F (77-80°C)—thick enough to coat a spoon but still pourable.

Critical tip: Never stop stirring! Constant movement prevents curdling and ensures silky-smooth pudding.

Step 6: Set the Pudding

16. Pour into glasses: Carefully divide the hot pudding among 4 dessert glasses, parfait cups, or ramekins.
17. Let cool: Allow pudding to cool to room temperature (about 30-45 minutes). To prevent skin formation, you can place plastic wrap directly on the surface.
18. Refrigerate: Transfer to the refrigerator to set for at least 3 hours or overnight for best texture.

Step 7: Make Bananas Foster Topping

Prepare this just before serving for best results:

19. Melt butter: Add 10g butter to a small pan or skillet over medium heat. Let it melt completely.
20. Add sugar: Sprinkle 50g sugar evenly over the melted butter.
21. Make caramel: Stir constantly and cook for 2-3 minutes until the sugar melts and turns into a golden caramel sauce. Watch carefully to prevent burning!
22. Slice banana: Cut 1 banana into ¼-inch thick rounds or diagonal slices.
23. Coat with caramel: Add banana slices to the caramel and toss gently until each piece is completely coated. Cook for 1-2 minutes until bananas are warmed through and slightly softened.

Safety note: Caramel gets extremely hot! Handle with care and keep children away from the stove.

Step 8: Assemble and Serve

24. Top the puddings: Remove chilled pudding glasses from refrigerator and spoon the warm Bananas Foster over the top of each serving.
25. Garnish (optional): Add whipped cream, a sprinkle of cinnamon, or crushed cookies if desired.
26. Serve immediately: The contrast of cold creamy pudding with warm caramelized bananas is absolutely divine!

Tips

For the Best Custard Texture

• Use fresh eggs: Older eggs don’t whisk as well and may have thinner yolks
• Constant stirring is essential: This prevents lumps and curdling
• Low and slow heat: Patience prevents scrambled eggs
• Strain if needed: If you see any lumps, pour through a fine-mesh sieve
• Don’t rush the cooling: Proper chilling ensures the pudding sets correctly

Choosing the Right Bananas

 For the pudding base: Use very ripe bananas with brown spots—they’re sweeter and mash easily
 For the topping: Use just-ripe bananas that are yellow with minimal browning—they hold their shape when caramelized
 Avoid: Green or overly mushy bananas

Caramel Success Tips

• Watch the heat: Medium heat is ideal; too hot burns the sugar
• Stir constantly: Prevent crystallization and burning
• Use a light-colored pan: Easier to see the caramel color developing
• Have bananas ready: Once caramel is done, add bananas immediately
• Don’t add water: This recipe creates a thick caramel coating, not a sauce