Classic Southern Banana Pudding (Printable)

Layers of vanilla pudding, banana slices, and wafers create this creamy Southern dessert topped with whipped cream.

# What You’ll Need:

→ Pudding

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly

08 - 1 box (340 g) vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - In a medium saucepan, whisk together granulated sugar, cornstarch, and salt until blended.
02 - Gradually whisk in whole milk until smooth; place over medium heat, stirring constantly until mixture thickens and just begins to bubble, about 6 to 8 minutes.
03 - Lightly beat egg yolks in a separate bowl; whisk about 1/2 cup of hot milk mixture into yolks to temper, then return yolk mixture to saucepan, whisking constantly.
04 - Cook for an additional 2 to 3 minutes until thick and smooth; remove from heat and stir in unsalted butter and vanilla extract until fully incorporated.
05 - Transfer pudding to a bowl and press plastic wrap directly onto surface; allow to cool to room temperature, then refrigerate until chilled, approximately 1 hour.
06 - In a 2 to 2.5 quart serving dish or trifle bowl, layer one-third of the vanilla wafers, one-third of banana slices, and one-third of pudding; repeat layering twice more, finishing with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow flavors to meld.
08 - Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
09 - Spread or pipe whipped cream over the top layer of pudding; garnish optionally with extra wafers or banana slices and serve chilled.

# Expert Tips:

01 -
  • The vanilla wafers soften into something between cake and cookie, soaking up pudding like a sweet little sponge.
  • You can make the custard ahead and assemble it the morning of a gathering, which saved me more than once.
  • It tastes like nostalgia but comes together with ingredients you probably already have.
  • Every spoonful gives you cream, fruit, and crunch all at once, and that balance never gets old.
02 -
  • Tempering the egg yolks is non-negotiable, because adding them straight into hot liquid will scramble them instantly and ruin the custard.
  • Press the plastic wrap directly onto the pudding surface while it cools, or you'll end up with a thick rubbery skin that nobody wants to eat.
  • Slice the bananas right before assembling, because they brown quickly and the lemon juice trick changes the flavor too much.
  • Don't skip the chilling time, the wafers need those hours to soften into tender layers that make the whole dessert work.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping cream, it helps the cream hold its peaks longer and whip up faster.
  • Use a clear trifle bowl if you have one, because the layers look gorgeous and it turns a simple dessert into something that feels like an occasion.
  • Taste the custard before you chill it and adjust the vanilla if needed, because once it's cold and layered, it's too late to fix.
  • Let the pudding sit at room temperature for about ten minutes before serving if it's been in the fridge overnight, it softens just enough to make scooping easier.
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