Classic Banana Pudding

My grandmother kept vanilla wafers in a yellow tin on top of the refrigerator, and somehow they always tasted better straight from that cold metal perch than from the package. She would let me stand on a chair and help slice the bananas while she stirred pudding on the stove, her wooden spoon hitting the sides with that comforting rhythm. The kitchen would fill with that warm vanilla scent that makes everything feel like it will turn out fine. We would build those layers together, her steady hands guiding mine, and I learned that the best desserts are worth every minute of the wait.

I brought this to a potluck last summer and watched it disappear in ten flat, the host actually chasing me down as I left to get the recipe. Someone told me later that the conversation at the table literally stopped when people took their first bites. There is something about this combination that feels like home, no matter where you grew up or what your family table looked like.

Ingredients

• Granulated sugar: The backbone of your pudding sweetness, do not try to reduce this or the texture will suffer
• Cornstarch: This is what transforms milk into velvet pudding rather than sweetened milk, whisk it thoroughly with the sugar before adding liquid
• Salt: Just enough to make the vanilla sing and prevent the dessert from tasting flat
• Whole milk: The fat content matters here for richness, low fat milk will give you a thin, disappointing pudding
• Egg yolks: Use them straight from the refrigerator and temper them slowly to avoid scrambled eggs in your pudding
• Unsalted butter: Adds that luxurious finish that makes restaurant pudding taste different from homemade
• Vanilla extract: Splurge on good vanilla here because this recipe lets it shine
• Vanilla wafers: Nilla wafers are classic but any plain vanilla cookie will work, just avoid anything with added flavors
• Ripe bananas: Look for bananas with some brown spots but not mushy, they need to hold their shape in the layers
• Heavy cream: Cold cream whips best and holds its shape longer on top of the pudding
• Powdered sugar: Dissolves instantly into cream without leaving grainy texture

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

Check price on Amazon

Mix the base:

Whisk together sugar, cornstarch, and salt in your saucepan until no streaks remain, then gradually pour in the milk while whisking to prevent lumps from forming.

Cook the pudding:

Place over medium heat and stir constantly without stopping until the mixture bubbles and thickens enough to coat the back of a spoon.

Temper the eggs:

Beat yolks in a separate bowl, then whisk in about half a cup of the hot mixture slowly before returning everything to the pot.

Finish the pudding:

Cook two more minutes while stirring, then remove from heat and stir in butter and vanilla until smooth.

Cool properly:

Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then chill until cold.

Build the layers:

Arrange one third of your wafers in the dish, top with one third of bananas, then one third of pudding, repeating twice and ending with pudding.

Let it rest:

Cover and refrigerate at least two hours so the cookies soften and flavors meld together.

Make the topping:

Whip cold cream with powdered sugar and vanilla until soft peaks form, then spread over the chilled pudding.

Serve:

Add a few extra wafers or banana slices on top if you want it to look as good as it tastes.

Save to Pinterest

My cousin confessed she eats the leftovers for breakfast and honestly, after watching how happy this made everyone at our last family gathering, I cannot judge her even a little. Some foods are just that good.

Making It Ahead

You can assemble the entire dessert except for the whipped cream topping up to twenty four hours in advance. The cookies will soften beautifully and the flavors deepen, but add the whipped cream no more than two hours before serving or it will start to weep and lose that fluffy texture.

Choosing Your Dish

A glass trifle bowl shows off those gorgeous layers and makes this dessert feel like a special occasion, but a simple ceramic dish works perfectly too. Just make sure it is deep enough to hold three generous layers without overflowing when you add that final layer of pudding.

Getting The Texture Right

The difference between good banana pudding and great banana pudding is all in the pudding consistency itself. You want it thick enough to hold its shape when you layer it but still pourable from the spoon.

• Undercooked pudding will never set properly no matter how long you chill it
• Overcooked pudding can develop a slight grainy texture from the eggs
• The perfect pudding is glossy and smooth and coats a spoon like heavy cream

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

Check price on Amazon

Save to Pinterest

There is something profoundly satisfying about serving a dessert that feels like a hug on a spoon.

Common Questions

→ How long does banana pudding need to chill before serving?

The assembled layers should refrigerate for at least 2 hours to allow flavors to meld properly. For best results, chill the homemade pudding for about 1 hour before layering, then chill the complete assembled dish for another 2 hours minimum before serving.

→ Can I make banana pudding ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. However, the vanilla wafers will soften considerably after sitting for several hours. For the best texture contrast between creamy pudding and cookies, serve within 24 hours of assembling.

→ Why do my bananas turn brown in banana pudding?

Bananas naturally oxidize and brown when exposed to air. To minimize browning, slice bananas just before assembling and press them slightly into the pudding layers to reduce air exposure. Some cooks toss slices in lemon juice first, though this affects the classic flavor.

→ Can I substitute instant pudding for homemade?

While instant pudding works in a pinch, homemade vanilla pudding provides superior texture and flavor. The cooked custard-style pudding is richer, creamier, and develops better depth from the egg yolks and real butter. The extra effort is worthwhile for authentic results.

→ What's the difference between banana pudding with meringue vs whipped cream?

Meringue topping requires whipping egg whites with sugar, then spreading over the pudding and baking until golden. This creates a sweet, toasted marshmallow-like crust. Whipped cream topping offers a cool, light contrast to the rich pudding layers and doesn't require baking, making it the quicker option.

→ How do I prevent the vanilla wafers from getting too soggy?

Some texture softening is expected and traditional. To maintain more crunch, assemble shortly before serving and use slightly under-ripe bananas which release less moisture. You can also lightly toast the wafers before layering for extra texture that lasts longer.