This classic banana pudding recipe layers creamy homemade vanilla pudding, fresh banana slices, and vanilla wafers into a comforting chilled dessert. It is easy enough for a weeknight treat but special enough for holidays, potlucks, and family gatherings.
Why This Classic Banana Pudding Recipe Works
The pudding is cooked from simple ingredients, so it has a richer flavor and silkier texture than a boxed mix. Vanilla wafers soften as the dessert chills, creating the familiar cake-like layers that make banana pudding so irresistible.
Use bananas that are yellow and ripe but still firm. Very soft bananas can become mushy, while underripe bananas lack sweetness and flavor.
Ingredients for Banana Pudding With Vanilla Wafers
Whole milk creates a creamy base, while egg yolks and cornstarch thicken the custard. Sugar sweetens the pudding, and vanilla adds warmth. Vanilla wafers provide a crisp layer at first, then soften during chilling.
Fresh whipped cream gives the pudding a light, cloud-like topping. You can use a thawed whipped topping for convenience, but freshly whipped cream has the cleanest flavor.
How to Make Homemade Banana Pudding
Whisk sugar, cornstarch, and salt in a saucepan, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until the pudding thickens and begins to bubble. Continue cooking briefly so the cornstarch fully activates.
Remove the pan from heat, then stir in butter and vanilla. Press plastic wrap directly against the pudding surface and let it cool slightly. This prevents a skin from forming.
How to Layer Banana Pudding
Arrange a layer of vanilla wafers in the bottom of a trifle dish or 9-by-13-inch dish. Add banana slices, then spread over part of the pudding. Repeat the layers and finish with pudding and whipped cream.
For the best texture, refrigerate the dessert for at least four hours. Add a few extra cookies on top just before serving if you want some visible crunch.
Should You Use Instant Pudding or Homemade Custard?
Instant pudding is fast and convenient, but homemade custard gives a deeper vanilla flavor and a richer, smoother texture. Either version can make a good banana pudding; choose the approach that matches your schedule.
If using instant pudding, prepare it with cold milk according to the package directions and fold in whipped topping. The rest of the layering method remains the same.
How Long Does Banana Pudding Last?
Banana pudding is best within one to two days. The bananas may darken over time, and the cookies will continue softening. Keep it covered in the refrigerator and do not leave it at room temperature for extended periods.
Classic Banana Pudding With Vanilla Wafers
Ingredients
- 3/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 5 to 6 firm ripe bananas sliced
- 1 box vanilla wafers about 11 ounces
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whisk sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in milk and egg yolks until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 8 to 10 minutes. Cook 1 minute longer.
- Remove from heat. Stir in butter and 2 teaspoons vanilla. Press plastic wrap directly onto the pudding surface and cool for 20 minutes.
- Beat heavy cream, powdered sugar, and 1 teaspoon vanilla until medium peaks form.
- Arrange a layer of vanilla wafers in a 9-by-13-inch dish or trifle bowl. Add a layer of banana slices and one-third of the pudding. Repeat twice.
- Spread whipped cream over the top. Cover and refrigerate for at least 4 hours before serving.
- Garnish with additional vanilla wafers just before serving, if desired.
