Al Roker’s banana pudding is a simple twist on a classic Southern dessert. It has the creamy custard and sweet bananas that many people enjoy, but it uses shortbread cookies instead of vanilla wafers. This small change gives the pudding a richer and buttery flavor while still tasting familiar and comforting.
Al Roker shared this recipe from his family cookbook, and it has become popular in many homes. It feels special but is still easy to make.
In this guide, you will learn how to make Al Roker’s banana pudding recipe step by step. You will also learn what makes it different and how to get a smooth, creamy texture. This dessert is perfect for family gatherings, holidays, or anytime you want a classic treat with a little twist.
Table of Contents
Key Takeaways
- A classic dessert with a small twist: Al Roker’s banana pudding is based on the traditional Southern dessert made with layers of custard and fresh bananas. Instead of using vanilla wafers, this recipe uses shortbread cookies, which add a buttery flavor and light crunch.
- Made with homemade custard: In this Al Roker banana pudding recipe, we cook smooth custard on the stove with eggs, milk, sugar, and vanilla. This gives it a richer taste than pudding made from a mix.
- Different textures in each bite: Each spoonful of this banana pudding has soft banana slices, creamy custard, and pieces of shortbread cookies. The cookies stay slightly crisp even after chilling, which makes the texture more interesting.
- Chilling makes it better: Letting the pudding chill for a few hours or overnight helps the flavors blend together. The custard thickens more, and this pudding tastes better when it is cold.
- Serve and store carefully: Serve the pudding cold and add toppings like whipped cream or extra bananas just before serving. Keep leftovers in the refrigerator and eat them within a few days for the best taste.
What is Al Roker’s Banana Pudding
Al Roker’s banana pudding is a creamy dessert made in layers. It uses homemade vanilla custard, ripe bananas, and shortbread cookies. It is his version of the classic Southern banana pudding that many people already know and love.
Most traditional recipes use vanilla wafers, and sometimes store-bought pudding. In this version, the custard is made from scratch, and the wafers are replaced with buttery shortbread cookies. This small change gives the dessert a richer flavor.
The custard is cooked on the stove with eggs, milk, sugar, and cornstarch until it becomes thick and smooth. Fresh banana slices add natural sweetness. The shortbread cookies stay firm longer than wafers and add a soft crunch.
What Makes This Banana Pudding Unique
This banana pudding is different from other versions for a few simple reasons. Each one helps make the dessert more flavorful and enjoyable.
- Shortbread cookies instead of vanilla wafers: Al Roker uses shortbread cookies in place of the usual vanilla wafers. Shortbread cookies are buttery and thicker, so they do not get soggy as quickly. Even after chilling, they stay slightly crisp. This gives the pudding a nice mix of creamy custard and gentle crunch. The buttery taste of the cookies also adds more flavor to each bite.
- Homemade custard: Instead of using instant pudding mix, this Al Roker banana pudding recipe uses custard made from scratch. The custard is cooked on the stove with eggs, sugar, milk, and vanilla. This extra step makes the pudding smoother and richer. It takes a little more time, but the flavor is much better and tastes more homemade.
Recipe for Al Roker Banana Pudding
Al Roker Banana Pudding Recipe
8
servings20
minutes10
minutes500
kcal3
hours30
minutes4
hoursKeep the screen of your device on
Ingredients
4 large eggs (2 whole eggs, 2 yolks)
3/4 cup granulated sugar
Pinch of salt
2 tablespoons cornstarch
3 cups whole milk
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
3 to 4 ripe bananas
30 to 40 shortbread cookies
Whipped cream (optional)
How to Make Al Roker’s Banana Pudding
- Prepare the custard on the stovetop
Place the sugar, salt, and cornstarch in a medium saucepan and whisk them together until they are mixed well. In a separate bowl, lightly beat the 2 whole eggs and 2 egg yolks. Slowly add the eggs to the saucepan while whisking. Pour in the milk and stir until everything is combined.
Set the pan over medium heat. Keep whisking the mixture the whole time so it does not burn or form lumps. After about 8 to 10 minutes, the custard will thicken and look like pudding. Do not let it boil hard. Once it has become thick, remove the pan from the heat. Stir in the butter and vanilla until the custard looks smooth and shiny. Set it aside. - Cool the custard slightly before assembling
Let the custard sit for about 15 to 20 minutes before using it. If it is too hot, it can make the cookies soggy and soften the bananas too much. Stir it once in a while as it cools. You can place plastic wrap directly on top of the custard to stop a skin from forming. The custard should feel warm, not hot. - Slice the bananas just before layering
Peel and slice the 3 to 4 ripe bananas into even pieces right before you build the pudding. This helps keep them from turning brown. If needed, you can lightly coat the slices with a little lemon juice and gently pat them dry. - Layer custard, bananas, and shortbread cookies
Use a deep dish or a clear glass bowl. Start by placing a layer of shortbread cookies on the bottom. Add a layer of banana slices, then spoon some custard on top and spread it evenly. Keep repeating these layers until you reach the top of the dish.
End with a full layer of custard so the bananas are completely covered. This helps keep them fresh. You can sprinkle crushed cookies on top if you like. - Chill the pudding until fully set
Cover the pudding and place it in the refrigerator for at least 4 hours before serving. Chilling helps the pudding set and lets the flavors blend. Once it is chilled, the banana pudding will be creamy, well-layered, and ready to enjoy.
Chilling and Texture Tips
Chilling is an important step for banana pudding, especially Al Roker’s version with shortbread cookies. Proper chilling helps the custard set and improves the overall texture and flavor.
- Chill long enough: Chill the pudding for at least 4 hours, but overnight is even better. A longer chill helps the custard fully set and lets the flavors blend. Shortbread cookies hold their shape well, so extra time in the fridge improves the dessert instead of making it soggy.
- Shortbread texture: Unlike vanilla wafers, shortbread cookies are thicker and more buttery. After chilling, they stay slightly firm instead of turning soft. This creates a nice contrast with the creamy custard and soft bananas. If you want a softer texture, crush some cookies or chill the pudding longer.
- Prevent a runny pudding: Custard thickens as it cools. If it feels a little loose, chilling will help it firm up. If needed, you can place the pudding in the freezer for about 20 minutes before serving, but do not leave it there too long.
- Cover while chilling: Always cover the pudding tightly in the refrigerator. This keeps it from picking up fridge odors and stops the top from drying out or forming a skin.
- Serve cold: Banana pudding tastes best when served cold. The custard will be thick and smooth, and the bananas will taste fresh. Keep it refrigerated until you are ready to serve.
Serving Suggestions for Banana Pudding
Al Roker’s banana pudding tastes great on its own, but the way you serve it can make it even better.
Serve Well Chilled
Always serve banana pudding cold. Take it out of the refrigerator right before serving. The cold temperature keeps the custard thick and creamy and makes it easy to scoop. It also helps the bananas taste fresh and not too sweet.
If you are serving the pudding to guests, you can place it on the table for a short time so people can see the layers, especially if it is in a glass dish. Do not leave it out for too long, especially in warm weather. If it is hot, keep the pudding chilled until it is time to serve.
Portion for Individual Servings
You can serve banana pudding from one large dish, but individual servings are often easier and cleaner.
- Small cups or jars: Make the banana pudding with shortbread cookies in small cups, jars, or bowls so everyone gets their own portion.
- Tall glasses: Layer cookies, bananas, and custard in tall glasses for a simple and neat look.
- Large dish: If you use one big dish, scoop straight down so each serving has all the layers.
Add Toppings Just Before Serving
Add toppings right before serving so they stay fresh.
- Whipped cream: Add a small spoonful on top of each serving.
- Banana slices: Add fresh banana slices just before serving so they do not turn brown.
- Extra cookies: Use whole or crushed shortbread cookies for a little crunch.
- Light extras: A small drizzle of caramel or a sprinkle of nuts can add flavor, but keep it simple.
Storing Banana Pudding
Keeping It in the Refrigerator
Banana pudding should always be stored in the refrigerator because it contains milk, eggs, and fresh bananas. Cover the dish tightly with a lid or plastic wrap. Try to press the wrap gently on the surface of the pudding to keep air out. This helps stop the bananas from turning brown and keeps the custard from drying out.
If the pudding is in small jars or cups, close them well. Keep the pudding cold when you are not serving it. Do not leave it out for more than 30 to 60 minutes. After serving, put any leftovers back in the refrigerator right away.
How Long Does It Stay Fresh
You should eat the banana pudding within 2 to 3 days. On the first day, the flavors are still settling. By the second day, the flavors mix and often taste better. After that, the pudding slowly starts to lose quality.
- The bananas may turn brown and get softer.
- The custard may release a little liquid.
- The cookies may lose their crunch.
For the best taste, try to eat the pudding by the second day. The third day is usually still safe, but the texture and flavor may not be as good. If the pudding smells bad or looks spoiled, do not eat it.
Freezing Considerations
Freezing banana pudding is not a good idea. When thawed, the custard can become watery, the bananas turn mushy, and the cookies get soggy.
If you really need to freeze it, place small portions in an airtight freezer-safe container and freeze for up to 1 month. Thaw it in the refrigerator, not on the counter. The texture will be much softer, but some people enjoy it when it is slightly frozen.
FAQs
Can I use vanilla wafers instead of shortbread cookies?
Yes, you can use vanilla wafers instead of shortbread cookies. They give the pudding a more classic taste and make it soft after chilling. Shortbread cookies add a richer, buttery flavor, but both options work well.
Can this banana pudding be made ahead of time?
Yes, this banana pudding with shortbread cookies is great for making ahead. Making it the day before helps the custard set and the flavors come together. Just wait to add toppings until you are ready to serve.
How long does banana pudding stay fresh in the refrigerator?
Banana pudding stays fresh in the fridge for about two to three days. It tastes best within the first two days when the texture is still creamy and smooth.
Do the bananas turn brown after chilling?
The bananas may darken a little over time, but the custard layer helps protect them. Keep the pudding covered so that the bananas stay fresh longer.
