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10-Minute Microwave Banana Pudding Recipe
Get this 10-Minute Microwave Banana Pudding Recipe ready easily with creamy pudding, crunchy wafers, sweet bananas and airy whipped cream!
👥 10 Servings⏱️ Prep & Cook: 6h 33m⏳ Prep: 25 min🔥 Cook: 8 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- microwave
📝 Preparation Steps
1
To Make the Custard
2
In a large (2 quart/2 liter) microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch and salt, then add in the milk and mix until smooth.
large egg yolks5(24 fl oz/720 ml) whole milk3 cups(2 ½ oz/71 g) butter, diced5 tablespoons(8 fl oz/240 ml) heavy cream1 cup
3
Microwave on high for ⏱️ 4 minutes. Whisk briefly, then microwave again for another ⏱️ 2 minutes. Carefully whisk again. At this point you may notice that it has thickened a lot. If it is still quite runny, microwave for ⏱️ 30 seconds at a time until it gets thick and bubbles up.
4
Give it another whisk and microwave for one more full minute. (Important note: Ours took less than ⏱️ 8 minutes in our 1200 watt microwave. Your timing might vary depending on the power of your microwave.)
5
Whisk in the butter and 1 tablespoon of vanilla extract, then strain the pudding into a clean, heat-safe bowl and place a piece of plastic wrap directly on the surface of the pudding to prevent skin from forming.
(24 fl oz/720 ml) whole milk3 cups(2 ½ oz/71 g) butter, diced5 tablespoonsplus ½ teaspoon vanilla extract1 tablespoon(8 fl oz/240 ml) heavy cream1 cupvanilla extract1 teaspoon
6
Allow to cool down at room temperature before placing in the fridge for about ⏱️ 3 hours, or until completely cold. (You can make this custard up to ⏱️ 24 hours in advance.)
7
To Assemble the Pudding
8
In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), combine the heavy cream, powdered sugar and ½ teaspoon of vanilla extract.
(24 fl oz/720 ml) whole milk3 cups(2 ½ oz/71 g) butter, diced5 tablespoonsplus ½ teaspoon vanilla extract1 tablespoon(8 fl oz/240 ml) heavy cream1 cupvanilla extract1 teaspoon
9
Whip on medium-high speed to medium-stiff peaks (The peaks should hold their shape pretty well, except that the tip of the peak curls over on itself when the beaters are lifted.)
10
Fold about ¼ of the whipped cream into the chilled custard to lighten it and set the rest aside in the refrigerator.
11
Spread ⅓ of the custard in the bottom of a serving bowl*. Layer half of the Nilla wafers over the custard followed by half of the banana slices.
12
Spread another ⅓ of the custard on top of the bananas, then layer on the remaining wafers and bananas.
(24 fl oz/720 ml) whole milk3 cups(2 ½ oz/71 g) butter, diced5 tablespoons(8 fl oz/240 ml) heavy cream1 cupmedium bananas, (cut into 1/2-inch (12 mm) slices)4
13
Top with the rest of the custard, making sure to cover the banana slices completely to prevent browning.
14
Let chill for at least ⏱️ 2 hours (or up to ⏱️ 4 hours) to allow the pudding to set and the flavors to meld.
15
Just before serving, give the whipped cream a quick whisk by hand to refresh it, then dollop it on top of the pudding.**
16
This is best the day it is made as the bananas turn brown very quickly.
(24 fl oz/720 ml) whole milk3 cups(2 ½ oz/71 g) butter, diced5 tablespoons(8 fl oz/240 ml) heavy cream1 cupmedium bananas, (cut into 1/2-inch (12 mm) slices)4
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