Eggless Banana Pudding With Homemade Vanilla Wafers
Recipe Overview
Overview
This Eggless Banana Pudding recipe is a delightful twist on a classic dessert, showcasing the natural sweetness of ripe bananas. The process begins with mashing the bananas until smooth, which are then cooked with butter and sugar to create a rich, flavorful base. The addition of cornstarch and milk thickens the mixture, resulting in a creamy pudding that is both satisfying and indulgent.
What sets this recipe apart is the homemade vanilla wafers, which are surprisingly easy to make. Combining butter, sugar, and flour, these wafers bake to a perfect golden brown, providing a delightful crunch that complements the smooth pudding. Layering the pudding with banana slices and wafers creates a beautiful presentation, making it perfect for gatherings or special occasions.
The final touch of whipped cream and a sprinkle of cinnamon elevates this dessert, adding a touch of elegance. Whether enjoyed immediately or allowed to chill overnight, this Eggless Banana Pudding is sure to impress anyone with its fresh flavors and comforting texture. It’s a fantastic option for those looking for a delicious dessert without eggs, and it’s bound to become a favorite in your recipe collection.
Recipe Details
Steps & Tips
Mash ripe bananas until smooth.
In a pot over medium heat, heat butter until melted.
Add mashed bananas and sugar, stirring regularly until light brown.
Tip: Stir regularly to prevent burning while cooking the banana mixture.
Add cornstarch and salt, cooking for another minute.
Slowly add milk and whisk to integrate.
Bring the mixture to a boil.
Reduce to a simmer until thickened, about 5 minutes.
Remove pudding mixture from heat and stir in vanilla extract.
Cool the mixture to room temperature.
Cover with plastic wrap touching the pudding.
Transfer to the fridge until completely cooled and thickened.
In a large bowl, use a hand mixer to beat butter, sugar, and powdered sugar until pale and fluffy.
Add milk and vanilla extract, mixing with the hand mixer.
In a separate bowl, mix flour, baking powder, and salt.
Add the dry mixture into the wet, gently mixing to combine.
Tip: Be careful not to overwork the dough when mixing.
Use a teaspoon to portion out the dough and roll into tiny balls.
Add dough balls to a baking sheet lined with parchment paper.
Flatten the cookies slightly to achieve the classic Nilla Wafer shape.
Bake until cookies are golden brown on the bottom but light on top.
Allow cookies to cool completely.
Tip: Allow cookies to cool completely to achieve crispiness.
Layer banana slices, pudding, Nilla wafers, and more banana slices in individual dishes.
Top with a dollop of whipped cream and a dash of cinnamon.
Tip: Refrigerate overnight for softer cookies that absorb pudding.
Refrigerate overnight if you want the cookies to soften.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using ripe bananas enhances the natural sweetness and flavor of the pudding.
- •Homemade vanilla wafers can be customized in size and sweetness.
- •Covering the pudding with plastic wrap prevents a skin from forming as it cools.
- •Allowing the wafers to soak in the pudding overnight creates a softer texture.
