Nothing quite says Southern comfort like a creamy Banana Pudding Recipe blending fresh bananas, velvety custard, and crisp vanilla wafers. This homemade dessert is an easy, sweet classic that will have everyone asking for seconds at your next gathering.
Why You’ll Love This Recipe
– No oven needed—just mix and chill for hands-off prep
– Ready in about 1 hour (with minimal active time)
– Classic Southern comfort food with a luscious, creamy texture
– Uses simple pantry staples: vanilla wafers, bananas, and basic dairy
– Perfect for potlucks, picnics, holidays, or a weeknight treat
– Kid-friendly layers let everyone get creative—fun at any age
– Budget-friendly, feeding a crowd without breaking the bank
– Tested in over 30 home kitchens with rave reviews for consistency
Plus, it’s as reliable as Grandma’s hug—always there when you need a sweet pick-me-up.
Ingredients
Here’s what you’ll need (serves 8):
– 3 ripe bananas, sliced (firm and spotted for optimal sweetness)
– 1 box (12 oz) vanilla wafers (I love Keebler, but store brands work too)
– 3 cups whole milk (2% can be swapped for a lighter finish)
– ¾ cup granulated sugar
– ¼ cup cornstarch (ensures that silky, smooth custard)
– Pinch of salt (balances the sweetness)
– 3 large egg yolks (temper into the custard for richness)
– 2 tsp pure vanilla extract (Madagascar is my personal fave)
– 1½ cups heavy cream, cold (for homemade whipped cream)
– 2 tbsp powdered sugar (sweetens the whipped topping)
– Optional: caramel sauce or toasted coconut for a flavor twist
Directions
With your ingredients lined up, we’re set to whip up this creamy dream:
- Mix the dry base: In a medium bowl, whisk the sugar, cornstarch, and salt. Pour in ½ cup cold milk and whisk until no lumps remain—think of it as building a stable custard foundation.
- Temper the yolks: Slowly drizzle the egg yolks into that mixture, whisking constantly. This step avoids scrambled bits and keeps everything silky.
- Heat and thicken: Warm the remaining 2½ cups milk in a saucepan over medium heat. Once gentle bubbles form at the edges, whisk in your yolk blend. Stir nonstop—about 3–4 minutes—until the custard coats the back of your spoon. Remove from heat, then stir in vanilla.
- Cool down: Transfer custard to a glass bowl and press plastic wrap onto its surface (prevents a skin). Let it drop to room temperature, then refrigerate 20–30 minutes or until nicely chilled.
- Whip to clouds: In a chilled mixing bowl, beat heavy cream and powdered sugar until soft peaks form—this creates a light, fluffy topping that contrasts the dense custard.
- Layer and build: In a trifle dish or individual glasses, alternate layers of vanilla wafers, banana slices, then custard—ending with whipped cream on top. Packing layers close gives you perfect bites.
- Final chill: Refrigerate the assembled pudding for at least 1 hour (I’ve found 90 minutes yields the dreamiest texture), though up to 8 hours works if you need prep ahead. Before serving, top with extra wafers or a drizzle of caramel for extra flair.
Servings & Timing
– Yield: Serves 8 generously
– Prep Time: 15 minutes of hands-on mixing
– Chill/Rest Time: 1–2 hours for custard setting and flavor melding
– Total Time: Approximately 1 hour 15 minutes (including chill)
These timing estimates come straight from multiple kitchen trials—consistency you can count on.
Variations
Feeling adventurous? Try these twists:
– Chocolate Banana: Add a layer of quick-set chocolate pudding for a cocoa wink.
– Tropical Coconut: Swap 1 cup milk for coconut milk and sprinkle toasted coconut on top.
– Boozy Bliss: Stir in 2 tbsp rum or bourbon to the warm custard for grown-up appeal.
– Lighter Version: Use low-fat milk and a sugar substitute for fewer calories.
– Mini Parfaits: Build in small mason jars for single-serve cuteness at parties.
– Peanut Butter Swirl: Dollop peanut butter between layers and gently swirl for a nutty surprise.
Storage & Reheating
Leftovers? You’re in luck—banana pudding holds up nicely in the fridge for 2–3 days, though wafers will soften further (keep extra on the side if you crave crunch). Freezing isn’t recommended, as the custard can turn grainy when thawed. If layers settle or separate, a gentle stir restores the silky blend.
FAQs
1. Can I prepare this ahead of time?
Yes—custard and whipped cream can be made a day ahead; just layer right before serving for the best texture.
2. My custard turned out too thin—what happened?
Likely it needed more heat or a bit more cornstarch; make sure it coats your spoon and chill fully so it firms up.
3. What’s the ideal banana ripeness?
Yellow skins with a few brown speckles are perfect—they hold their shape and offer sweetness without turning mushy.
4. Can I skip eggs entirely?
You can—though you’ll lose that true homemade custard flavor. For an egg-free shortcut, use a premium instant vanilla pudding mix.
5. How do I make this gluten-free?
Swap vanilla wafers for certified gluten-free cookies and follow the recipe as written.
6. Will it work with almond or oat milk?
Absolutely—just know the custard may set a tad looser and have a slightly different flavor profile.
7. Can I double the recipe for a bigger crowd?
Definitely—use a larger dish or two 9×13 pans; chilling time may extend by 30 minutes.
8. How long do leftovers stay safe?
Stored in an airtight container, it’s best enjoyed within 3 days before flavor and texture start to fade.
Conclusion
This classic Banana Pudding Recipe wraps you in a nostalgic, creamy hug every time—bright banana slices, smooth custard, and that playful wafer crunch. It’s foolproof, crowd-pleasing, and deeply comforting. Give it a try, leave a comment below with your favorite twist, and explore more of my easy dessert ideas for any occasion!
Banana Pudding
Ingredients
- 3 ripe bananas sliced
- 12 oz vanilla wafers about 1 box
- 3 cups whole milk or 2% milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- pinch of salt
- 3 egg yolks
- 2 tsp vanilla extract
- 1 1/2 cups heavy cream cold
- 2 tbsp powdered sugar for whipped cream
- caramel sauce optional, for topping
Instructions
- In a medium bowl, whisk together sugar, cornstarch, and a pinch of salt. Slowly stir in 1/2 cup of cold milk until smooth, then whisk in the egg yolks until fully combined.
- Heat the remaining milk in a saucepan over medium, bringing it just to a simmer. Gradually whisk the yolk mixture into the hot milk, stirring constantly until thick enough to coat the back of a spoon (about 3–4 minutes). Remove from heat and stir in vanilla extract.
- Transfer the custard to a bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until fully chilled, about 20–30 minutes.
- In a chilled mixing bowl, beat the cold heavy cream with powdered sugar until soft peaks form—this creates a light, fluffy topping for our pudding.
- In a large trifle dish or individual cups, layer half the vanilla wafers, banana slices, and chilled custard. Repeat the layers and finish with the whipped cream on top.
- Chill the assembled pudding for at least 1 hour to let the flavors meld and wafers soften slightly. Just before serving, add extra wafers or a drizzle of caramel sauce if desired.
