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Golden Oreo Banana Pudding

Golden Oreo Banana Pudding

This recipe for Golden Oreo Banana Pudding was originally in my ebook We Got Food At The House. Now it’s here, from behind the paywall! I think you’ll enjoy this one – and if you’re a fan of the ebook version of the recipe I think you’ll like this updated version even better! The ingredients were adjusted a bit, and instructions were fleshed out to ensure success.

Unlike my Dirty Pudding recipe, the vanilla pudding in this Golden Oreo Banana Pudding recipe is made entirely from scratch. It’s slightly less sweet than the pudding you’ll get from the Jell-O box, and this is purposeful: Golden Oreos are much sweeter than Nilla Wafers, which are traditionally used for Banana Pudding. Super sugary pudding with Golden Oreos was cloyingly sweet, so I tempered it a bit.

Golden Oreo Banana Pudding

Golden Oreo Banana Pudding Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Golden Oreo Banana Pudding recipe:

  • Golden Oreos, bananas: The stars of this Golden Oreo Banana Pudding recipe, obviously. I don’t recommend substituting vanilla wafters or shortbread cookies for the Golden Oreos in this recipe, because the final dish won’t be as sweet as it should be. If you’re intent on doing that, I’d increase the amount of sugar in the pudding mixture to 1 full cup. Make sure you use ripe bananas: green ones don’t have enough flavor yet.
  • Egg yolks, salted butter: Important components for our pudding mixture. They both flavor and thicken.
  • Whole milk, heavy whipping cream: Milk is for the pudding, and you can sneak by with low-fat milk, you’ll just be standing in front of the stove whisking for even longer than expected. Heavy whipping cream is for the whipped cream we fold into the finished vanilla pudding.
  • Granulated sugar, powdered sugar: Again, if you decide to make this recipe without Golden Oreos, you’ll want to increase how much granulated sugar is called for. The powdered sugar goes in the whipped cream.
  • All-purpose flour, cornstarch: Flour is my pudding thickener of choice. I know some folks use cornstarch but I don’t. The cornstarch stabilizes the whipped cream.
  • Vanilla extract, vanilla bean paste, clear vanilla extract: Vanilla paste for the beautiful specks. Clear vanilla extract to keep the whipped cream bright white. Regular vanilla extract will suffice for all three of these.
vanilla pudding made from scratch, before folding in the whipped cream

How to Make Golden Oreo Banana Pudding

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Golden Oreo Banana Pudding recipe:

  • Prepare for Golden Oreo Banana Pudding. Do you have a double boiler? Cool, dig that out. If you don’t (like me) you’ll want to make your own. Heat a few inches of water in a large saucepan until it’s at a low boil. Place a large bowl over the saucepan to make a double boiler – do not allow the bowl to touch the water below. Pour out some water if it does.
  • Build the base. Add the butter, flour, and sugar to the bowl and whisk them together. The butter will melt, and after you’ve whisked it all together you should have a mixture resembling cornmeal in the bowl. Slowly whisk in the milk, one-half cup at a time, making sure it’s completely incorporated before you add more milk. Once all the milk has been added continue whisking the mixture for 10-12 minutes, until slightly thickened. It should coat the back of a spoon and the sides of the bowl – don’t move to the next step until this happens. 
  • Thicken the Golden Oreo Banana Pudding. Now it’s time to temper the egg yolks: ladle a few tablespoons of the hot milk mixture into the bowl of beaten egg yolks, whisking the entire time. Repeat this step until you’ve added about half a cup of liquid to the yolks. Whisk the tempered egg yolks into the bowl of pudding mixture, and continue to whisk for another 12-15 minutes. You don’t need to whisk constantly, but at least every 5 minutes or so. Once the pudding has thickened – you should be able to pick up spoonfuls of it that will run off and drip from the spoon after a few seconds. 
  • Alternative Thickening Method: If the idea of tempering eggs scares you, let the milk mixture cool to room temperature after it’s thick enough to coat the spoon, then whisk in the eggs. Place the bowl back over the boiling water and bring it back up to temperature. Continue on with the recipe as written.
  • Add the flavor and fluff. Remove from heat and stir in vanilla. Set it aside to cool while you make the whipped cream: to a large bowl with a hand mixer, or the bowl of your stand mixer with the whisk attachment affixed, add the heavy whipping cream, powdered sugar, and cornstarch. Beat on high speed for 5-6 minutes, until stiff peaks form. Fold the whipping cream into the pudding in batches, gently. If you have issues with lumps you can finish each fold with a quick whisking just until the lumps are dissolved. 
  • Layer the Golden Oreo Banana Pudding. Line your serving dish with Golden Oreos and banana slices. Spoon in some pudding and repeat until it’s all used up. Make sure pudding is the top layer. Refrigerate for at least 8 hours before serving. Serve cold. Dassit!

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Golden Oreo Banana Pudding

Golden Oreo Banana Pudding


  • Author: María
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

Scratch-made vanilla pudding layered with ripe bananas and Golden Oreos.


Ingredients

Scale
  • 1 party sized package Golden Oreos
  • 6 ripe bananas, sliced
  • 3 egg yolks, beaten
  • 2 C whole milk
  • 2 C heavy whipping cream
  • 3/4 C granulated sugar
  • 1/3 C all-purpose flour
  • 2 tbsp salted butter
  • 2 tbsp powdered sugar
  • 1/2 tbsp vanilla extract
  • 1/2 tbsp vanilla bean paste
  • 2 tsp cornstarch
  • 1 tsp clear vanilla extract

Instructions

  1. Fill a double boiler or medium-sized saucepan just under halfway with water. Heat the water over high heat until it’s at a rolling boil, then reduce the heat to medium-high. If you’re using a saucepan, place a large bowl over the saucepan to make a double boiler – the bowl should be big enough so that it sits on the rim of the saucepan. Do not let it touch the water below: if it does, remove some of the water from the pan.
  2. Add the butter, flour, and sugar to the bowl and whisk them together. The butter will melt, and you should have a mixture resembling cornmeal in the bowl
  3. Slowly whisk in the milk, one-half cup at a time, making sure it’s completely incorporated before you add more milk. Once all the milk has been added continue whisking the mixture for 10-12 minutes, until slightly thickened. It should coat the back of a spoon and the sides of the bowl – don’t move to the next step until this happens. 
  4. Now it’s time to temper the egg yolks: ladle a few tablespoons of the hot milk mixture into the bowl of beaten egg yolks, whisking the entire time. Repeat this step until you’ve added about half a cup of liquid to the yolks.
  5. Whisk the tempered egg yolks into the bowl of pudding mixture, and continue to whisk for another 12-15 minutes. You don’t need to whisk constantly, but at least every 5 minutes or so. Once the pudding has thickened – you should be able to pick up spoonfuls of it that will run off and drip from the spoon after a few seconds. 
  6. Remove the bowl or boiler from heat. Stir in the vanilla extract and vanilla bean paste, whisking vigorously to make sure it’s well distributed. Set the pudding aside to cool while you make the whipped cream.
  7. To a large bowl with a hand mixer, or the bowl of your stand mixer with the whisk attachment affixed, add the heavy whipping cream, powdered sugar, and cornstarch. Beat on high speed for 5-6 minutes, until stiff peaks form. Fold the whipping cream into the pudding in batches, gently. If you have issues with lumps you can finish each fold with a quick whisking just until the lumps are dissolved. 
  8. Line the bottom of your serving dish with Golden Oreos and banana slices. Spoon in about half of the pudding and top with the remaining Oreos and sliced bananas. Finish with the rest of the pudding. Garnish with crushed Oreos or whipped cream or whatever you like. 
  9. Refrigerate for at least 8 hours before serving. This will keep covered in the fridge for about 4 days.

Notes

  • If you don’t have clear vanilla extract or vanilla bean paste you can substitute either with an equal amount of regular vanilla extract.
  • Tips and tricks live in the post above the recipe.
  • Prep Time: 20
  • Cook Time: 30
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