Banana Pudding
This classic banana pudding layers silky vanilla custard, ripe bananas, vanilla wafers, and softly whipped cream. It needs time to chill, but the hands-on work is simple and satisfying.
Total
37 min
Servings
8 servings
Level
Medium
Banana pudding is a comfort dessert built from simple parts: creamy pudding, sliced bananas, crisp cookies, and a fluffy topping. As it chills, the wafers soften into cake-like layers and the banana flavor spreads through the custard.
This version uses a homemade vanilla pudding made on the stovetop. If you are new to custard, do not worry. The key is steady whisking and gentle heat so the eggs thicken the milk without scrambling.
Plan ahead if you can. Banana pudding tastes better after at least 4 hours in the fridge, and it is especially good the day it is made.
01What you'll need
Ingredients
12 items · 8 servings
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon fine salt
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons vanilla extract
- 1 11-ounce box vanilla wafers, divided
- 4 medium ripe but firm bananas, sliced 1/4 inch thick
- 1 1/2 cups cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract, for the whipped cream
02How to make it
Step-by-step
1. Set up the dish
Choose a 2-quart serving dish, trifle bowl, or an 8-inch square dish. Set aside a small handful of vanilla wafers for topping, then keep the rest nearby for layering.
2. Whisk the dry pudding ingredients
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Cornstarch helps thicken the pudding, but it can clump if added to hot liquid, so mix it well with the sugar first.
3. Add the milk and yolks
Whisk in the milk until smooth. Add the egg yolks and whisk again until no streaks remain. Make sure to scrape the corners of the pan so the mixture heats evenly.
4. Cook the pudding
Place the pan over medium heat. Cook, whisking often at first and constantly once it starts to steam, until the pudding thickens and bubbles slowly, 8 to 12 minutes. Let it bubble for about 1 minute while whisking; this cooks out the starchy taste and helps the pudding set.
5. Finish the custard
Remove the pan from the heat. Whisk in the butter and 2 teaspoons vanilla extract until smooth. If you see any small lumps, press the pudding through a fine-mesh sieve into a bowl.
6. Layer the wafers and bananas
Spread a thin layer of warm pudding in the bottom of the dish. Add a layer of vanilla wafers, then a layer of banana slices. Spoon over more pudding. Repeat the layers, ending with pudding on top. Try to cover the banana slices with pudding to slow browning.
7. Chill until set
Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or up to overnight, until cold and softly set.
8. Whip the cream
Just before serving, beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract in a bowl until soft peaks form. Soft peaks means the cream holds a gentle mound when you lift the whisk, but the tip bends over.
9. Top and serve
Spread the whipped cream over the chilled pudding. Crush the reserved vanilla wafers and sprinkle them on top. Serve cold, scooping down to get every layer.
03From our kitchen
Cook's tips
- Make-ahead: Banana pudding is at its creamiest after 4 to 8 hours in the fridge. You can make it up to 1 day ahead, but the bananas will slowly brown and the wafers will continue to soften.
- Storage: Cover leftovers and refrigerate for up to 3 days. The flavor will still be good, though the texture gets softer each day. Do not freeze; the pudding can turn watery after thawing.
- Banana choice: Use ripe bananas with yellow skins and a few brown speckles. Very soft bananas can become mushy, while green bananas taste starchy.
- Shortcut option: You can use boxed vanilla pudding in a pinch. Prepare it according to the package, then layer it with bananas and wafers. Homemade custard has a richer flavor, but both versions work.
- Cookie swaps: Vanilla wafers are traditional, but shortbread cookies, graham crackers, or butter cookies also work. Thicker cookies may need a longer chill to soften.
- Prevent browning: Slice the bananas right before layering and cover them well with pudding. A tiny squeeze of lemon juice can help, but use very little so the dessert does not taste citrusy.
Cook's note
For neat slices, use a square dish and chill the pudding overnight. For a softer, scoopable party dessert, a trifle bowl is perfect.
04Frequently asked
Questions & answers
Can I use instant pudding for banana pudding?
Yes. Instant vanilla pudding is a common shortcut. Mix it as directed on the box, then layer with bananas and wafers. The dessert will be lighter and less rich than the homemade custard version.
Why did my pudding turn lumpy?
The heat may have been too high, or the pudding may not have been whisked enough as it thickened. Next time, use medium heat and whisk constantly once the mixture starts steaming. You can usually fix small lumps by straining the hot pudding through a fine-mesh sieve.
Can I make banana pudding without eggs?
Yes. Omit the egg yolks and increase the cornstarch to 1/3 cup. The pudding will be a little less rich, but it will still thicken and layer well.
How long does banana pudding need to chill?
Chill it for at least 4 hours. This gives the custard time to set and lets the wafers soften. If you only chill it for an hour or two, it will still taste good, but the layers will be looser.
Can I add meringue instead of whipped cream?
Yes, meringue is a classic topping in some Southern-style banana puddings. Use a cooked or baked meringue for food safety, and add it after the pudding is assembled according to your meringue recipe.
05Keep cooking
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