Banana Pudding Recipe

Why You’ll Love This Recipe

Banana Pudding is a classic Southern dessert layered with creamy vanilla pudding, sweet bananas, and vanilla wafers. It’s rich, comforting, and nostalgic, often served at gatherings and holidays. Whether made from scratch or with shortcuts, its smooth texture and layered flavors make it an irresistible favorite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bananasvanilla waferswhole milkgranulated sugarsaltcornstarchegg yolksunsalted buttervanilla extractheavy creampowdered sugar

directions

In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk until smooth.

Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.

Whisk egg yolks in a small bowl, then slowly whisk in some of the hot pudding mixture to temper.

Pour the egg mixture back into the saucepan and continue cooking for 2-3 minutes until thick and creamy.

Remove from heat and stir in butter and vanilla extract until smooth.

Let the pudding cool slightly. Meanwhile, slice the bananas and set aside.

In a trifle dish or serving bowl, layer vanilla wafers, banana slices, and warm pudding. Repeat layers until ingredients are used, ending with pudding on top.

In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe on top of the pudding.

Refrigerate for at least 4 hours or overnight to set and let flavors meld.

Servings and timing

This recipe serves 8-10 people.Preparation time: 25 minutesChilling time: 4 hoursTotal time: 4 hours 25 minutes

Variations

Top with crushed vanilla wafers or crumbled cookies for extra texture.

Use banana-flavored pudding mix for a deeper banana taste.

Add a layer of caramel sauce between layers for extra richness.

Make individual servings in small jars or cups for a portable option.

Swap whipped cream for meringue and briefly bake to brown the top.

storage/reheating

Store Banana Pudding covered in the refrigerator for up to 3 days.Do not freeze, as the texture of the bananas and pudding will change.Re-whipping the topping may be necessary if it deflates over time.

FAQs

Can I use instant pudding instead of making it from scratch?

Yes, for a quicker version, instant vanilla pudding works well with the same layering method.

Will the bananas turn brown?

Over time, yes. To slow browning, use firm bananas and layer them between pudding.

Can I make Banana Pudding ahead of time?

Absolutely, it’s best made the day before to allow the flavors to develop.

Can I use store-bought whipped topping?

Yes, whipped topping like Cool Whip can be used as a shortcut.

Are there gluten-free options?

Use gluten-free vanilla wafers and ensure your other ingredients are certified gluten-free.

How long does it last in the fridge?

It stays good for up to 3 days, but is best enjoyed within 24–48 hours.

Can I add other fruits?

While banana is traditional, strawberries or pineapple can be added for a twist.

Can I omit eggs?

If using boxed pudding mix or egg-free homemade pudding, eggs can be avoided.

Can I use non-dairy milk?

Yes, but choose thicker non-dairy milk (like coconut or oat) for best results.

Can I use light cream instead of heavy cream?

Yes, but the topping may be less stable and airy.

Conclusion

Banana Pudding is the ultimate crowd-pleaser with its creamy texture, sweet bananas, and nostalgic layers. Whether made from scratch or with a few shortcuts, it’s always a hit at any event. Serve it chilled and watch it disappear fast—this timeless dessert never goes out of style.

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