Pin Recipe This comforting Banana Pudding layers silky homemade vanilla pudding with fresh bananas and vanilla wafers, finished with clouds of lightly sweetened whipped cream. If you have ever tried the banana pudding at a Southern potluck or grandmother’s table, you know the simple joy this classic brings each spoonful is buttery, creamy, and nostalgic.
The first time I made this banana pudding from scratch instead of using boxed mixes my family could instantly taste the difference. Now it is a must for every holiday dinner and summer barbecue.
Ingredients
- Whole milk: gives the pudding its creamy body. Use fresh dairy for the best flavor
- Granulated sugar: sweetens the layers without overpowering the bananas. Opt for fine sugar so it dissolves easily
- Cornstarch: is essential for thickening. Fresh cornstarch ensures a smooth, lump-free pudding
- Salt: enhances overall flavor. Choose a pure fine salt instead of coarse
- Large egg yolks: make the pudding custardy. Seek out pasture-raised eggs for richness
- Unsalted butter: contributes silkiness. Use real butter for classic results
- Pure vanilla extract: infuses aroma and flavor. The quality of your vanilla truly shines here
- Vanilla wafers: provide sweet and crunchy structure. Look for crisp wafers that are fresh and not stale
- Ripe bananas: are the star. Choose bananas that are yellow with a few brown speckles for perfectly sweet slices
- Heavy cream: forms the whipped topping. Use cold cream for best whipping
- Powdered sugar: lightly sweetens the whipped cream. Sift it if you want a super smooth topping
- Vanilla extract: a little in the cream ties all the flavors together
Instructions
- Sauté the Pudding Base:
- In a medium saucepan whisk together milk granulated sugar cornstarch and salt. The mixture should be smooth before you apply heat so there are no cornstarch lumps.
- Thicken the Pudding:
- Place the pan over medium heat and cook stirring constantly to avoid scorching. It will take around five minutes for the mixture to begin to thicken. You are looking for a gentle bubble not a hard boil.
- Temper the Eggs:
- In a separate bowl lightly beat the egg yolks. Gently whisk in a small amount of the hot milk mixture. This step prevents the eggs from scrambling so add the hot liquid slowly.
- Combine and Finish the Pudding:
- Slowly pour the tempered egg mixture back into the saucepan whisking the entire time. Cook for another two to three minutes until the pudding is noticeably thick and smooth.
- Enrich the Pudding:
- Remove from the heat. Immediately stir in the butter and vanilla extract. Stir until completely smooth and glossy.
- Pre-cool the Pudding:
- Let the pudding cool slightly for five minutes. Cover the surface directly with plastic wrap so no skin forms as it cools.
- Layer the Dessert:
- In a large glass or trifle dish start with vanilla wafers followed by a layer of sliced bananas then pour over some warm pudding. Repeat these layers until all components are used finishing with a top layer of pudding.
- Chill Thoroughly:
- Cover the dish and refrigerate for at least two hours. This allows flavors to meld and the pudding to fully set.
- Whip the Cream:
- Just before serving whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Do not overwhip or it will get grainy.
- Assemble and Garnish:
- Spread or pipe whipped cream generously over the chilled pudding. Garnish with extra banana slices or a sprinkle of crushed wafers for extra color and crunch.
Pin Recipe There is something timeless about real vanilla extract in this dessert. My favorite memory is letting my kids layer the bananas and wafers they always sneak a few wafers when I am not looking.
Storage Tips
Store leftover banana pudding tightly covered in the refrigerator for up to two days. After about twenty-four hours the bananas may start to brown slightly but the flavor continues to develop. If you want to make ahead for a party add the banana and top whipped cream layer just before serving for prettiest results.
Ingredient Substitutions
You can swap low-fat milk for whole milk if you prefer a lighter pudding though the texture will be slightly less rich. For a gluten-free option use gluten-free vanilla cookies. Coconut milk can sub in for whole milk for a dairy-free dessert but the flavor will be a bit different.
Serving Suggestions
Serve banana pudding straight from a trifle bowl or scoop into individual glasses for a party. It is a fantastic finish to fried chicken picnics or summer barbecues. For extra Southern flair sprinkle the top with crushed vanilla wafers or even toasted coconut for a little crunch.
Cultural Notes
Banana pudding has deep roots in American Southern cuisine popular since the early twentieth century when vanilla wafers first became widely available. Traditionally it is layered and sometimes topped with meringue instead of whipped cream. The dish is now a fixture at church suppers and family gatherings all across the South.
Seasonal Adaptations
You can fold in berries such as sliced strawberries for a springtime twist Swap in homemade shortbread for wafers during the holidays for rich flavor Make it with plant-based whipped topping and cookies for a vegan-friendly treat
Success Stories
One year at Thanksgiving I doubled the recipe and there was not a crumb left after dinner. My neighbor said it was the best banana pudding she ever tasted and she has been making it for seventy years. That is when I knew homemade from-scratch pudding was worth every extra step.
Freezer Meal Conversion
Banana pudding does not freeze well as the bananas become mushy and the pudding can separate. If you want to prep ahead just make the pudding base and freeze it solo then thaw in the fridge before assembling the day you serve. Always add fresh bananas and cream just before serving for freshness.
Pin Recipe Enjoy this banana pudding as a cool comforting dessert or bring it to your next holiday. Memories are made with every creamy spoonful.
Recipe FAQs
- → How do I prevent bananas from browning?
Layer bananas between pudding and wafers so they're mostly covered, and chill promptly to slow oxidation.
- → Can I use store-bought pudding instead of homemade?
Yes, but homemade pudding offers a richer flavor and silkier texture. Prepared pudding is a quicker option if short on time.
- → How far ahead can I assemble banana pudding?
Assemble up to a day in advance for best texture and flavor. Serve within 24 hours for freshest bananas.
- → What type of dish should I use?
A glass trifle dish or any deep bowl works. Transparent bowls showcase the dessert's beautiful layers.
- → Can I make this dessert lighter?
Swap in low-fat milk and reduce sugar if desired. Flavor will still be creamy, but slightly less rich.
- → Are there allergen-friendly substitutions?
Use dairy-free milk and gluten-free wafers to accommodate dietary preferences. Ensure all ingredients suit your needs.