Classic Southern Banana Pudding (Printable Version)

Creamy vanilla pudding layered with fresh bananas and crispy wafers, topped with light whipped cream.

# What You'll Need:

→ Pudding Base

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly Components

08 - 1 (12 oz) box vanilla wafers (about 45-50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Whipped Cream Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until completely smooth and no lumps remain.
02 - Place the saucepan over medium heat, stirring constantly to prevent scorching. Continue cooking until the mixture thickens and just begins to bubble, approximately 6-8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to warm them, then return the tempered yolk mixture to the saucepan while whisking constantly.
04 - Continue cooking for 2-3 minutes while stirring until the pudding reaches a thick, smooth consistency. Remove from heat and stir in butter and vanilla extract until fully incorporated and glossy.
05 - Transfer the warm pudding to a clean bowl and press plastic wrap directly onto the surface to prevent skin formation. Let cool to room temperature, then refrigerate until thoroughly chilled, about 1 hour.
06 - In a 2-2.5 quart serving dish or trifle bowl, arrange one-third of the vanilla wafers, followed by one-third of the banana slices, then one-third of the chilled pudding. Repeat the layering process two more times, ending with pudding as the final top layer.
07 - Cover the assembled dish and refrigerate for at least 2 hours to allow flavors to meld and the pudding to set properly.
08 - Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form and the cream holds its shape when lifted.
09 - Spread or pipe the whipped cream over the top layer of pudding. Optionally garnish with additional vanilla wafers or banana slices. Serve chilled for best results.

# Expert Tips:

01 -
  • The contrast of soft, custard-soaked wafers against fresh banana slices creates textures that make every bite interesting
  • Despite its restaurant quality presentation, it comes together with barely any active cooking time
  • Something about this dessert makes people nostalgic for grandmothers they may or may not have actually had
02 -
  • Plastic wrap touching the pudding surface is non negotiable unless you want a rubbery skin that never quite incorporates back in
  • The pudding must be completely cooled before layering, otherwise your bananas will turn an unappetizing brown color
  • Whipped cream starts weeping after a few hours, so add it right before serving rather than the night before
03 -
  • Slice bananas just before assembling to prevent them from browning during preparation
  • Let the whipped cream soften slightly at room temperature for 5 minutes before spreading, it glides on much more smoothly
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