If there’s one dessert that defines pure Southern comfort, it’s banana pudding. This classic dish is a crowd-pleaser at potlucks, a favorite at family gatherings, and the dessert that never fails to bring smiles. Creamy, dreamy layers of vanilla pudding, ripe bananas, and crunchy wafers come together to create a flavor and texture experience that feels like a warm hug.
This banana pudding recipe is, quite simply, the best. It’s rich yet light, perfectly sweet, and bursting with banana flavor. Whether you’re making it for a special occasion or just treating yourself (because why not?), this recipe will become your go-to dessert.
Ingredients
For the Pudding:
- ¾ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 ½ cups whole milk
- 4 large egg yolks (room temperature)
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter (room temperature)
For the Layers:
- 1 box of vanilla wafers (about 12 ounces)
- 4-5 ripe bananas (sliced into thin rounds)
- 2 cups heavy whipping cream (for topping)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Crushed vanilla wafers
- Banana slices
- A sprinkle of cinnamon or nutmeg
Instructions
Step 1: Make the Pudding
- In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble. This usually takes 7-10 minutes.
- In a small bowl, whisk the egg yolks. Gradually temper the yolks by adding a few tablespoons of the hot milk mixture into the yolks, whisking constantly. Slowly pour the tempered yolks back into the saucepan.
- Continue cooking over medium heat, stirring constantly, for another 2-3 minutes or until the pudding thickens enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla extract and butter until fully incorporated. Let the pudding cool slightly.
Step 2: Prepare the Whipped Cream
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Refrigerate until ready to use.
Step 3: Assemble the Banana Pudding
- In a 9×13-inch dish or a large trifle bowl, begin layering your banana pudding:
- Start with a layer of vanilla wafers.
- Add a layer of banana slices.
- Spoon a layer of warm pudding over the bananas and spread evenly.
- Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
- If desired, garnish with crushed wafers, banana slices, or a light sprinkle of cinnamon.
Step 4: Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld together.
- Serve chilled, and watch it disappear!
Tips
- Banana Selection: Use ripe but firm bananas. Overripe bananas can become mushy and overly sweet in the pudding.
- Wafers: For an extra indulgent twist, try using shortbread cookies instead of vanilla wafers.
- Assembly: Assemble the pudding while the custard is still warm—it helps the flavors meld together beautifully.
- No Whipped Cream? If you’re short on time, store-bought whipped topping works in a pinch.
Storage Instructions
- Refrigeration: Store banana pudding in an airtight container in the refrigerator for up to 3 days. The bananas may darken slightly, but the flavor will remain delicious.
- Freezing: This dessert isn’t ideal for freezing, as the texture of the bananas and pudding may change upon thawing.
Variations
- Chocolate Banana Pudding: Add a layer of chocolate ganache or chocolate pudding between the bananas and custard.
- Nutty Twist: Sprinkle chopped pecans or walnuts between the layers for added crunch.
- Caramel Drizzle: Drizzle caramel sauce on top of each serving for a decadent treat.
- Healthier Version: Use low-fat milk, sugar substitutes, and light whipped topping to make a lighter dessert.
Nutrition Details
Per Serving (Approximate, based on 10 servings):
- Calories: 350
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 120mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugars: 30g
- Protein: 5g
FAQ
Can I make this banana pudding in advance?
Absolutely! In fact, it tastes even better the next day. Prepare it up to a day ahead for the best flavor.
My pudding turned out lumpy. What went wrong?
Lumpy pudding is usually a sign that it wasn’t whisked enough during cooking. To fix this, strain the pudding through a fine-mesh sieve before layering.
Can I use boxed pudding instead of homemade?
Yes, if you’re short on time, instant vanilla pudding works. However, the homemade pudding adds a rich, creamy texture that’s hard to beat.
How can I prevent the bananas from browning?
Lightly coat the banana slices with lemon juice before layering. This won’t affect the flavor but will keep them looking fresh.
