Yesterday, my homie, Kwaku came by the Humble Ranch to chill and catch up, next thing you know… I’m teaching him how to make a banana pudding from scratch to take to a family celebration.

From making a custard to topping with a homemade almond whipped cream. Simple homemade desert made with love in less than an hour.

This was unplanned and so fun. Cooking. Chatting. Enjoying cocktails… if you had a chance to catch my last live video on Instagram, I shared the cocktail of the day…. Sorrel with coconut tequila, Thai spiced rum, & fresh lime juice. SO GOOD!


Banana Puddling Ingredients

  • 1 cup sugar
  • 2/3 cup flour
  • Nice pinch salt
  • 6 yolks
  • 4 cups whole milk
  • 1 tsp. vanilla extract
  • Two Boxes of NILLA Wafers
  • 5 bananas, sliced

This recipe is for a double batch of custard (based on the original NILLA Wafer recipe). Why? Because one batch is never enough for me because I’m usually making a large dessert to share with family.

If this dish will be for you and a few others, please half the ingredients… Judge as needed.

The Jump Off:

In a double boiler over boiling water, combine your sugar, flour, and salt while stirring with a wire whisk to mix the ingredients.

Slowly in your milk while whisking vigorously (this will prevent clumping and give you a smooth custard. The whisk in your egg yolks one by one.

Eat a few NILLA Wafers!!!

Continue to stir with your whisk off and on for about 10 minutes. Once the custard starts to thicken, reduce your heat until and stir off and on until you reach your desired thickness, keeping in mind that the custard should not be very thick but not too loose. Eat a few NILLA Wafers!!! Remove from heat stir in vanilla.

Eat a few NILLA Wafers!!!

I’m not a fan of meringue or baked banana puddling so a nice whipped cream is a nice alternative.

With your perfect custard cooling, take a bowl or other vessel and line it with NILLA Wafers, top the NILLA Wafers with sliced bananas, pour a layer of custard. Repeat!!! Repeat!!!

Place the completed dish in the refrigerator to chill before serving.

The next steps are for adding a smooth cool almond whipped cream topping.

Almond Whipped Cream Ingredients

  • 1/4 tsp. almond extract
  • 2cup cold heavy whipping cream
  • 4tablespoons confectioners’ sugar

The Jump Off:

Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

Pour heavy whipping cream, sugar and almond extract into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1-2 minute.

Scoop your whipped cream on top of the banana pudding dish and let it continue to cool or have on the side and let your family and friends enjoy putting the whipped cream on their own dishes.

Hope you enjoy!