Print

Banana Pudding with Nutella Whipped Cream and Nilla Wafer Crumble Recipe

Print Recipe

★★★★★

4.5 from 495 reviews

This luscious Banana Pudding with Nutella Whipped Cream and Nilla Wafer Crumble is a decadent dessert that layers creamy banana pudding infused with banana liqueur, topped with rich Nutella-spiked whipped cream, and finished with a crunchy, cinnamon-spiced vanilla wafer crumble. Perfect for gatherings or a sweet treat, this recipe combines velvety textures and contrasting flavors into an irresistible classic with a twist.

Ingredients

Scale

For the Banana Pudding

  • 5 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp. salt
  • 1 cup whole milk
  • 1 cup half and half (can also use heavy cream)
  • 4 tablespoons banana liqueur
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • 1 medium ripe banana

For the Crumble

  • 1/2 cup vanilla wafers (about 7 or 8 cookies)
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • 1 scant tablespoon unsalted butter, melted

For the Nutella Whipped Cream

  • 1/2 cup Nutella
  • 1 cup heavy cream
  • 4–5 tablespoons confectioners’ sugar

Instructions

  1. Make the Pudding: In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined. In a medium saucepan, bring the whole milk and half and half to a boil over medium heat. Remove from heat and slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the remaining milk mixture to the egg mixture, whisking continually. Return the combined mixture to the saucepan, add banana liqueur, and cook over medium-low heat, whisking constantly until the mixture starts to thicken, about 2-3 minutes. Continue cooking and whisking for another 3-5 minutes until the pudding becomes glossy and thick. Strain the pudding into a clean bowl to remove any lumps.
  2. Finish the Pudding: Stir in the vanilla extract and unsalted butter, whisking gently until the butter melts completely and is incorporated. Cover the surface of the pudding tightly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or chill in the freezer for about 1 hour if you are short on time.
  3. Prepare the Nutella Whipped Cream: In the bowl of an electric mixer fitted with a whisk attachment, add half of the heavy cream and whip on high speed until slightly thickened but not stiff. Lower the speed to medium and add the Nutella, mixing until combined. Add the remaining heavy cream and confectioners’ sugar, then whip on high speed until medium to stiff peaks form, about 1.5 minutes. Be careful not to overwhip to prevent curdling. Refrigerate the whipped cream until ready to use.
  4. Make the Crumble: Preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper. Place the vanilla wafers in a ziplock bag and crush them coarsely with a rolling pin or your hands. Transfer the crushed wafers to a small bowl and mix in the sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is evenly moistened. Spread the mixture evenly on the prepared baking sheet using an offset spatula. Bake in the preheated oven for about 10 minutes until golden brown and fragrant. Remove from oven and allow to cool completely. Store crumble in an airtight container for up to 5 days if not using immediately.
  5. Assemble and Serve: Select 4 wide-mouth 8-ounce mason jars or similar serving glasses. Slice the banana into coins and optionally sprinkle with lemon juice to prevent browning. Whisk the chilled pudding until smooth and soft, then spoon approximately 3 tablespoons into each jar and smooth the layer. Add a layer of banana slices on top of the pudding in each jar, then add another layer of pudding over the bananas. Smooth it again. Top each jar with about 3 tablespoons of Nutella whipped cream. Finish by sprinkling a generous amount of the vanilla wafer crumble on top. Serve immediately and enjoy!

Notes

  • Tempering the eggs is crucial to avoid scrambling them when adding the hot milk mixture.
  • Pressing plastic wrap directly on the pudding surface prevents a skin from forming.
  • Nutella whipped cream should be whipped carefully, stopping when medium to stiff peaks form to avoid curdling.
  • The vanilla wafer crumble can be made in advance and stored airtight for up to 5 days at room temperature.
  • Slicing bananas and sprinkling lemon juice helps maintain their color and freshness.

Keywords: banana pudding, Nutella whipped cream, vanilla wafer crumble, banana dessert, layered pudding, southern dessert, homemade pudding, easy dessert

Find it online: https://flavorsbymaya.com/banana-pudding-with-nutella-whipped-cream-and-nilla-wafer-crumble-recipe/