Servings: 12
Calories: 409kcal
Equipment
- Medium or large mixing bowl (to make the whipped cream)
- Electric handheld or stand mixer (to make the whipped cream)
- Instant Pot electric pressure cooker
- Instant Pot 3-quart pot-in-pot
- Instant Pot baking sling
- 2-quart glass bowl (preferably with a lid) Or a 9×13 baking dish with a lid
Ingredients
Ingredients For The Homemade Whipped Cream: yields 1 cup
- ½ cup heavy whipping cream cold
- 1 tablespoon sugar granulated
- ¼ teaspoon vanilla extract
Ingredients For The Banana Pudding
- 3 bananas ripe and sliced
- 11 oz Nilla Wafers cookies (and ¼ cup of reserved crumbled cookies)
- 2 large egg yolks
- 2 ½ cups whole milk
- ½ cup heavy whipping cream cold
- ¼ teaspoon salt
- 1 cup sugar granulated
- ¾ cups flour
- 2 teaspoons vanilla extract
- 7 oz condensed milk (½ a can)
- 2 tablespoons butter
Instructions
Instructions For The Homemade Whipped Cream
- *To achieve the best results when making whipped cream, ensure that your heavy whipping cream is as cold as possible. Begin by placing the mixing bowl and the whisk(s) of your electric mixer in the freezer for 20 minutes to chill.
- Next, pour the heavy whipping cream, sugar, and vanilla into the cold bowl.
- Using the electric mixer, mix on high speed for 1 minute until medium to stiff peaks form, being careful not to overbeat the cream.
- Set aside the prepared whipped cream in the refrigerator.
Instructions For The Homemade Pudding
- In a smaller pot that fits inside your Instant Pot’s stainless steel inner pot (a 3-quart pot-in-pot), whisk together the egg yolks and milk. (I used a stainless steel mixing bowl that fit inside the Instant Pot inner pot.)
- Next, add the salt, sugar, and flour, mixing until the pudding mixture is smooth and free of lumps.
- Pour 1 cup of water into the Instant Pot’s stainless steel inner pot.
- Then, place the pot of the pudding mixture in an Instant Pot baking sling.
- Using the sling, lower the smaller pot into the stainless steel inner pot. Alternatively, you can place the inner rack trivet into the Instant Pot inner pot and put the pot-in-pot pudding on top of the trivet.
- Close the Instant Pot lid, ensuring the valve is in the sealing position (up), and pressure cook on high for 12 minutes.
- Once the cooking time is complete, allow a natural release of pressure for at least 10 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- To open the Instant Pot lid, switch the valve to 'venting' and manually release any remaining pressure, if necessary.
- Open the Instant Pot and carefully remove the smaller pot using the handles of the baking sling. (If the smaller pot is on the inner trivet rack and not in a baking sling, use oven mitts to remove it.)
- Whisk the pudding mixture until it is smooth and creamy, stirring in the vanilla extract, butter, and condensed milk until well combined.
- Set aside the homemade pudding mixture.
Instructions For Assembling Banana Pudding
- Line the bottom and sides of a baking pan with Nilla Wafers cookies.
- Add a layer of sliced bananas on top of the cookies.
- Using a small spatula, spread the warm vanilla pudding evenly over the layer of bananas.
- Add a layer of the homemade whipped cream on top of the pudding.
- Finally, sprinkle the ¼ cup of crumbled cookies over the layer of whipped cream.
- Allow the banana pudding to chill in the refrigerator for at least 2 hours before serving, then enjoy!
Video
Nutrition
Calories: 409kcal | Carbohydrates: 62g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 208mg | Potassium: 287mg | Fiber: 1g | Sugar: 41g | Vitamin A: 484IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 1mg
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