Yummy Spoon

Spoon Desserts

Banana Pudding

Creamy homemade vanilla custard layered with ripe banana slices and vanilla wafers that soften into cake-like layers. A Southern classic made easily from scratch.

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Banana pudding in orange ramekins topped with vanilla wafers
Photo: Classic Banana Pudding by Alabama Extension, CC0, via Wikimedia Commons

Banana pudding is the ultimate Southern potluck dessert, and it is even better made from scratch. A smooth, rich vanilla custard is cooked on the stove in about 10 minutes, then layered with sliced bananas and vanilla wafers. As it chills, the wafers soften into tender, cake-like layers. Serve it in a big dish or in individual cups topped with extra wafers.

Why make the pudding from scratch?

Homemade custard is creamier, has a real vanilla flavor and takes only a little longer than a boxed mix. It is thickened with cornstarch and egg yolks, so it sets reliably and holds the layers together.

Tips for success

  • Whisk constantly. Keep the custard moving over medium heat so it thickens smoothly without scorching.
  • Boil for 1 minute. Cornstarch needs to boil briefly to thicken fully; the custard should be thick enough to coat a spoon.
  • Cover the surface. Press plastic wrap directly onto the warm custard to prevent a skin from forming.
  • Use ripe bananas. Yellow bananas with a few brown speckles are sweet and fragrant but still firm enough to slice.

Whipped cream or meringue?

Many Southern cooks top banana pudding with toasted meringue; others prefer whipped cream. This version uses lightly sweetened whipped cream, which is easier and lets you make the whole thing ahead. For crunch, sprinkle with crushed wafers or homemade granola just before serving.

FAQ

How do I keep the bananas from browning?

Cover every banana slice completely with custard; exposure to air is what turns them brown.

Banana Pudding

Print recipe

Prep time
Cook time
Additional time
Total time
Servings
8
Yield
8 cups or one 2-quart dish
Difficulty
Easy
Course
Dessert
Cuisine
American

Ingredients

Vanilla custard

Layers

Whipped cream

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

Make the custard

  1. Whisk the sugar, cornstarch and salt together in a medium saucepan. Gradually whisk in the milk, then the egg yolks, until smooth.

  2. Cook over medium heat, whisking constantly, for 8 to 10 minutes, until the custard thickens and starts to bubble. Let it bubble for 1 minute, still whisking.

  3. Remove from the heat and whisk in the butter and vanilla. Transfer to a bowl, press plastic wrap onto the surface and let cool for 30 minutes.

Assemble

  1. Spread a thin layer of custard in a 2-quart (2 liter) dish or divide a little among 8 cups.

  2. Add a layer of wafers, then a layer of banana slices, then custard. Repeat the layers, finishing with custard and making sure all the banana is covered.

  3. Cover and refrigerate for at least 4 hours, or up to 1 day.

  4. Before serving, whip the cream with the powdered sugar and vanilla to soft peaks. Spread or pipe over the pudding and top with extra wafers.

Notes

  • If the custard has any small lumps, push it through a fine sieve while it is still warm.

Tips

  • Small glasses or jars are perfect for parties and travel well with their lids on.

Substitutions

  • Cookies: shortbread, graham crackers or ladyfingers all work.
  • Quick version: use two 3.4 oz (96 g) boxes of instant vanilla pudding made with 3 cups cold milk instead of the custard.

Storage and reheating

  • Cover and refrigerate for up to 2 days. The wafers keep softening, and the bananas may darken slightly after the first day.
Spoon Desserts Vegetarian #custard #kid friendly #make ahead #potluck #southern

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