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Creamy Strawberry Banana Pudding Dessert Recipe Easy Homemade Treat

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A quick and easy creamy strawberry banana pudding that balances smooth custard with fresh fruit for a light, indulgent homemade dessert.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 cup fresh strawberries, thinly sliced
  • 2 cups whole milk (480 ml)
  • ½ cup granulated sugar (100 g)
  • 3 large egg yolks
  • ¼ cup cornstarch (32 g)
  • 1 tsp vanilla extract
  • Zest of ½ lemon
  • Pinch of salt
  • ½ cup heavy cream, whipped (optional)

Instructions

  1. Wash and slice 1 cup of fresh strawberries thinly; set aside. Peel and mash 2 ripe bananas until smooth but with a few small chunks remaining for texture.
  2. In a medium bowl, whisk together ½ cup granulated sugar, ¼ cup cornstarch, and a pinch of salt.
  3. Pour 2 cups whole milk into a heavy-bottomed saucepan and warm over medium heat until just about to simmer (small bubbles around edges), about 5-7 minutes. Do not boil.
  4. In a separate bowl, whisk 3 egg yolks. Slowly pour about one-third of the hot milk into the yolks, whisking constantly to avoid curdling. Then pour the yolk mixture back into the saucepan with the remaining milk.
  5. Add the dry mixture from step 2 into the saucepan. Cook over medium heat, whisking constantly until the pudding thickens and coats the back of a spoon, about 5-8 minutes.
  6. Remove from heat. Stir in 1 tsp vanilla extract, lemon zest, and the mashed bananas. Mix well.
  7. Optionally, strain the mixture through a fine mesh sieve into a clean bowl for extra smoothness.
  8. Let the pudding cool to room temperature, stirring occasionally, about 15 minutes.
  9. If using, gently fold in ½ cup whipped heavy cream to lighten the texture.
  10. In serving bowls or glasses, layer the pudding and sliced strawberries, finishing with a few strawberry slices on top.
  11. Refrigerate for at least 1 hour before serving to allow flavors to meld and pudding to set.

Notes

Constant whisking during cooking prevents lumps and scorching. Temper egg yolks carefully to avoid curdling. Straining pudding is optional but recommended for silky texture. Use ripe bananas and fresh strawberries for best flavor. If pudding thickens too much, whisk in a tablespoon of milk to loosen. Refrigerate at least 1 hour before serving. Leftovers keep up to 3 days refrigerated. Reheating is not recommended but can be done gently in microwave with stirring.

Nutrition

Keywords: strawberry banana pudding, creamy pudding dessert, easy homemade dessert, quick pudding recipe, fruit pudding, banana dessert, strawberry dessert

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