This ube banana pudding is built on a from-scratch custard folded with whipped cream for a rich, velvety texture. If you want a version that sets properly and delivers real ube flavor, this is it!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Egg yolk, milk, cornstarch, butter, salt: These will form the foundation of our custard. The yolks add richness and works alongside the cornstarch as a thickener. Butter and salt will help elevate the overall taste.
Ube halaya, ube extract: To give that classic ube taste and purple hue. You can find both of these products in most Filipino or Asian groceries.
Heavy cream: Whipped to stiff peaks, this will provide the creaminess and structure to our pudding. You may also use cool whip, just consider reducing the amount of ube halaya in the recipe to avoid the dessert being too sweet.
Bananas: Go for ripened bananas! The more ripe, the sweeter they are.
Nilla wafers: To make any classic banana pudding, go for vanilla-flavored Nilla wafers. You may also use eggnog, digestive, or biscoff cookies as substitutes if you’d like.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Prepare the custard by combining together the egg yolks, milk, and cornstarch until thickened. Whisk in the ube halaya, ube extract, butter, and salt. Let chill until cool.
Whip the heavy cream. Fold it well into the ube-custard mixture along with the sliced bananas.
To assemble, layer the ube-banana cream mixture with the Nilla wafers to create two layers. Finish with a generous sprinkling of crushed Nilla wafers. Let chill overnight or for at least 4 hours.
Cooking Tips
Temper the eggs slowly (this is where most people mess up!): Pour the hot milk in a thin, steady stream while whisking constantly. Pouring too fast can scramble the eggs, and lead to a grainy texture.
Cook the custard until it truly thickens: Don’t stop early! It should coat the back of a spoon and hold a clean line when you swipe your finger through it, preventing a runny pudding later.
Chill the custard completely before folding in cream: Even slightly warm custard will deflate your whipped cream and make the final texture loose instead of light and structured.
Fold gently to keep it airy: First mix in half the whipped cream to loosen the custard, then fold the rest carefully. Overmixing can cause a dense, heavy pudding.
Give it time to set (minimum 4 hours, ideally overnight): This is when the wafers soften and everything melds together, giving it that classic scoop able texture.
FAQs (Frequently Asked Questions)
Why is my banana pudding runny?
Most likely causes: undercooked custard, not chilling it long enough, or adding whipped cream while the custard is still warm.
Can I make this ahead of time?
Yes, and you should! It tastes better after resting overnight as the layers soften and flavors fully develop.
How long does ube banana pudding last?
It’s best consumed within 2 days. After that, the bananas start to brown and release moisture, affecting texture and taste.
Ube Banana Pudding Recipe
Keep the screen of your device on
Ingredients
3 egg yolks
1 1/2 cups whole milk
3 tablespoons cornstarch
1/2 cup ube halaya
1 teaspoon ube extract
1 1/2 tablespoons softened butter, cubed
Pinch kosher salt (~1/8 teaspoon)
3/4 cup heavy cream
3 ripe bananas, sliced
Nilla wafers (~50 wafers divided between the two layers, and more for the crushed topping)
Directions
- Make the Ube Custard
- To a bowl, add the egg yolks and 1/2 cup of milk, whisk well to combine. Add in the cornstarch and whisk until smooth.
- To a medium pot, add the remaining 1 cup milk. Heat the milk until boiling, then remove immediately
- Whisking the yolk mixture constantly, gently pour the hot milk mixture in a steady stream to temper the yolks and prevent scrambling the eggs.
- Pour the tempered mixture back to the pot. Heat over medium-low heat, and whisk constantly. Continue to cook, for 3 to 5 minutes until thickened to a smooth, velvety texture (it should be thick enough to hold a line when you swipe your finger across the back of a spoon).
- Once thick, remove from heat. Add in the ube halaya, ube extract, butter, and salt. Whisk well.
- Transfer the custard to separate, large bowl, cover with plastic wrap, and let chill in the fridge until cool, about 30 minutes.
- Make Ube-Banana Cream
- Whip the heavy cream to stiff peaks.
- To your large bowl with the cooled ube custard, add in half of the whipped cream mixture and mix well with a spatula to loosen up the texture. Add in the remaining whipped cream and gently fold until combined.
- Add in the sliced bananas, and fold to combine.
- Assemble
- To an 8-inch circular or square pan, add 1 cup of the Ube-Banana Cream mixture to the bottom and spread evenly.
- Arrange a layer of nilla wafers on top of the cream. Then add another 1 cup of Ube-Banana Cream on top of the wafers, spreading evenly. Repeat this layer once more with the remaining wafers and Ube-Banana Cream.
- To finish, roughly crush 5 wafers and sprinkle all over the top. Cover with plastic wrap or aluminum foil and let chill overnight, or for at least 4 hours. Serve chilled.
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
