Did banana pudding make you promises it couldn’t keep? Did it turn out to be just a bowl of runny custard with sad, weepy, brown bananas studded throughout? This is banana pudding’s usual MO and it’s time to fix it! But the thing is, I (and so many of us at Bon Appétit) hate bananas. Something about the texture. So this is my gift to our exclusive banana haters’ club: banana pudding—but no bananas allowed. Just the joy of ripe, tangy summer berries running amok in buttery vanilla pudding and cream, plus a handful of crunchy vanilla wafers. Your banana pudding could never!
Strawberries are conspicuously absent from this recipe because they tend to be too watery and don’t hold up well. Like a traditional banana pudding, this version can be assembled and chilled 1 day ahead. Also, nothing compares to the flavor of Nilla Wafers, so please don’t try and switch them out for a lesser cookie. —Shilpa Uskokovic
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Whisk
$12 $10 At Amazon
Silicone Spatula
$13 At Amazon
Medium Saucepan
$50 $40 At Amazon
Electric Mixer
$40 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
Preparation
Step 1
Vigorously whisk egg yolks, sugar, cornstarch, ¼ cup milk, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat remaining 2 cups milk in a medium saucepan over medium until steaming. Pour in egg yolk mixture, scraping bowl with a spatula to get every last bit, and cook, whisking constantly and making sure to get into corners of pan, until bubbling and thickened, about 3 minutes.
Step 2
Reduce heat to low and continue to simmer, whisking constantly, 1 minute. Remove from heat; add butter and vanilla bean paste and whisk until butter is melted and pudding is smooth. Scrape pudding into a large bowl and cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Chill until cold, about 30 minutes.
Step 3
Using an electric mixer on medium-high speed, beat cream and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl until stiff peaks form, about 5 minutes.
Step 4
Using electric mixer, beat chilled pudding until smooth and glossy, about 45 seconds. (It may look clumpy and broken initially, but don’t worry. It will quickly smooth out.) Stir one quarter of whipped cream into pudding to loosen, then fold in remaining whipped cream.
Step 5
Set 4 or 5 cookies aside for serving. Stir jam in a medium bowl to loosen; gently fold in fresh berries.
Step 6
Spoon one third of whipped pudding into a medium serving bowl or dish. Top with a layer of cookies, breaking each into 2–3 pieces. Top with half of berries. Repeat layers once more, using half of remaining whipped pudding. Top with remaining whipped pudding. Lightly crush reserved cookies and sprinkle over. Cover with silicone lid or plastic wrap; chill at least 6 hours before serving.
Do ahead: Pudding can be assembled 1 day ahead. Keep chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Fourth of July Desserts for Star-Spangled Summer Fun
Like butter-pecan icebox cake, sour cherry pot pie, sheet pan shortcake, and more.43 Make-Ahead Desserts for Effortless Entertaining
These desserts mean one less thing to worry about at your next gathering.67 Raspberry Recipes for Rosy Drinks and Sweet-Tart Cakes
Whether you have a little box or a whole flat, these recipes will help your raspberries shine.23 Pudding Recipes You’ll Want to Eat Straight From the Pot
Think outside the foil-topped cup and try one of our best pudding recipes.
