Classic Banana Pudding

Standing in my grandmother's kitchen on a humid July afternoon, I watched her transform simple ingredients into something magical. She moved with practiced ease, whisking pudding over the stove while explaining that the secret was patience—something I struggled with then but understand now. That first taste of her banana pudding, with layers of softened cookies and sweet cream, became my definition of comfort food served in a glass bowl.

Last summer I brought this to a neighborhood potluck, and the hostess called me the next day begging for the recipe. There is something deeply satisfying about serving a dessert that disappears completely, with people scraping the bottom of the bowl for one last taste of sweet banana cream. I have made it for birthdays, holidays, and random Tuesday nights when comfort food felt necessary.

Ingredients

• Granulated sugar: Sweetens the pudding base without overpowering the delicate vanilla flavor
• Cornstarch: The essential thickener that transforms milk into luxurious pudding—do not substitute with flour
• Salt: A tiny pinch balances the sweetness and makes all other flavors pop
• Whole milk: Creates the richest, creamiest pudding texture you deserve in a dessert this special
• Egg yolks: Provide silkiness and that gorgeous golden color that says homemade
• Unsalted butter: Adds velvety richness to the finished pudding
• Vanilla extract: Use the real stuff here—it is the backbone of this entire dessert
• Vanilla wafers: Nilla Wafers are traditional, but any plain vanilla cookie works beautifully
• Ripe bananas: Look for bananas with some brown spots—they are sweeter and softer, perfect for layering
• Heavy cream: Whips into the dreamiest cloud to crown your pudding masterpiece
• Powdered sugar: Sweetens the whipped cream without adding grittiness

Instructions

Make the pudding base:

Whisk sugar, cornstarch, and salt in a medium saucepan, then gradually whisk in the milk until completely smooth with no lumps remaining.

Cook until thickened:

Place over medium heat, stirring constantly with a heatproof spatula, until the mixture bubbles gently and thickens enough to coat the back of a spoon.

Temper the egg yolks:

Whisk yolks in a separate bowl, then slowly whisk in about half a cup of the hot milk mixture to warm them gradually before returning everything to the pot.

Finish the pudding:

Cook for 2-3 more minutes while stirring until thick and glossy, then remove from heat and stir in butter and vanilla until fully melted.

Cool properly:

Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then refrigerate until completely chilled.

Layer it up:

Arrange one third of your wafers in the bottom of your serving dish, top with one third of banana slices, then spoon over one third of the pudding.

Repeat the layers:

Create two more identical layers, ending with pudding as your top layer—this keeps the bananas from turning brown too quickly.

Let it rest:

Cover and refrigerate for at least 2 hours, or overnight if possible, to let the cookies soften and flavors meld together beautifully.

Make the topping:

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

Garnish and serve:

Add a few extra wafers or banana slices on top if you like, then serve cold to appreciative sighs around the table.

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My daughter requested this for her eighth birthday instead of cake, and seeing her face light up when I brought out that familiar trifle bowl made all the whisking worth it. Some recipes are just meant to be passed down through generations of banana pudding lovers.

Making It Ahead

You can prepare the pudding up to two days in advance and store it pressed with plastic wrap. The whipped cream topping is best added within a few hours of serving, as it can weep if it sits too long. I have assembled everything except the final topping the night before a party, and it was absolutely perfect.

Serving Suggestions

This dessert shines in a clear glass bowl so guests can see those beautiful layers. Individual servings in mason jars or parfait glasses make an impressive presentation at dinner parties. A sprinkle of crushed vanilla wafers on top adds wonderful texture contrast.

Variations To Try

Some recipes call for adding a layer of cream cheese mixed with sweetened condensed milk for extra richness. Chocolate lovers can swap cocoa powder for some of the cornstarch in the pudding base. A splash of bourbon or rum in the whipped cream adds a sophisticated adult twist.

• Toasted coconut on top adds a lovely nutty sweetness
• Cream cheese whipped with the heavy cream makes the topping sturdier
• A drizzle of caramel sauce over each serving takes it over the top

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There is something wonderful about a dessert that never goes out of style. Hope this banana pudding finds its way into your family's regular rotation.

Recipe FAQs

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

Refrigerate for at least 2 hours after assembly to allow flavors to meld and layers to set. The pudding itself needs about 1 hour to chill before layering. For best results, make it a few hours ahead or the night before serving.

→ Can I use instant pudding instead of homemade?

While instant pudding works in a pinch, homemade vanilla pudding provides superior creaminess and depth of flavor. The egg yolk-based custard creates a richer texture that better absorbs into the wafers for that authentic Southern taste.

→ Why do my bananas turn brown in banana pudding?

Bananas naturally oxidize and brown when exposed to air. Minimize this by slicing them just before assembling and pressing plastic wrap directly onto the surface. For best appearance, assemble within 2-3 hours of serving or toss slices lightly in lemon juice.

→ What's the difference between using meringue vs whipped cream topping?

Whipped cream offers a light, cool contrast to the rich pudding layers and doesn't require baking. Meringue provides a traditional Southern touch with toasted, sweet peaks but requires additional oven time. Both are delicious options based on your preference.

→ Can I make banana pudding ahead of time?

Yes, banana pudding actually improves after several hours chilling. However, it's best enjoyed within 24 hours as the wafers continue to soften and bananas may brown. For longer storage, keep components separate and assemble closer to serving time.

→ What type of vanilla wafers work best?

Classic vanilla wafer cookies like Nilla Wafers are traditional as they soften perfectly while maintaining structure. Their mild sweetness complements the bananas without overpowering the creamy pudding. Avoid overly sweet or thick cookies.