Banana Pudding Parfait

5 from 31 votes

This banana pudding parfait recipe is made with simple fresh ingredients for a decadent, delightful & delicious treat that everyone will love!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 5

Cooling time 2

Total Time 2 15

Servings servings

Calories 222kcal

Author Yumna Jawad

Equipment

Ingredients

4 tablespoons corn starch
1 ½ cups milk divided
2 ripe bananas
2 egg yolks
¼ cup maple syrup
⅛ teaspoon salt

Instructions

In a small bowl, combine corn starch with 3 tablespoons of milk until the corn starch dissolves.
In a blender, blend the bananas and maple syrup until smooth. Add in the egg yolks and blend on a lower speed until smooth and thick. Set aside.
Bring remaining milk to a simmer in a medium, heavy bottomed pot over medium low heat. Then transfer 1/3 cup of the warm milk into the egg and banana mixture in the blender.
Pour the warmed egg and banana mixture into the rest of the milk, stirring consistently. Add the corn starch mix.
Continue heating on low heat, stirring constantly, until the pudding is thick, about 5-7 minutes.
Pour into a clean bowl. Press plastic wrap on top touching the pudding (to prevent a skin from forming) and chill in the fridge for at least 2 hours.
When chilled, layer the banana pudding with vanilla wafers, sliced bananas and a dollop of whipped cream on top, if desired

Notes

Storage: The banana pudding will keep well in the ridge for 2 to 3 days.

Freezing: It's best not to freeze this dessert. The texture can change quite considerably, so it's best to avoid it, though it will still be safe to eat.

Nutrition