Banana Muffin Pudding is a creamy, delightful dessert that plays beautifully with flavors and textures. Packed with rich custard, sweet bananas, and soft muffin slices, it’s a treat that will leave you wanting more.
When it comes to the ingredients, feel free to switch out the whole milk for a non-dairy alternative if necessary. If you’re looking to cut back on sugar, you might consider using a sugar substitute. Be mindful of allergies; nut muffins can be swapped for a gluten-free option if needed. Fresh, ripe bananas work best for that sweet flavor and creamy texture, but you could use frozen ones in a pinch.
Pudding & Mousse
Banana Muffin Pudding Recipe
Ingredients
- 3 cups whole milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1 pinch salt
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 large bananas
- nut muffins cut into 3/4 inch slices
- 2 bananas, cut into 1/4 inch slices
Instructions
- Make the custard: bring 3 cups of whole milk to a simmer in a medium saucepan over medium heat.
- In a large bowl, whisk together 4 large egg yolks, 1/4 cup cornstarch, 1/2 cup sugar, and 1 pinch of salt.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thick and bubbling, about 3 minutes.
- Strain the custard through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula for a smooth texture.
- Stir in 2 tablespoons of unsalted butter and 2 teaspoons of vanilla extract until smooth and well combined.
- Set aside 1-2 muffin slices for crumbling on top of the pudding.
- In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, the sliced bananas, and the custard mixture; reserve the crumbled muffin slices for the topping.
- Cover the jars or dish and refrigerate for 2-4 hours before serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 1 of 4: