Banana Pudding Recipe
Creamy from-scratch vanilla custard layered with ripe bananas and vanilla wafers, finished with lightly sweetened whipped cream.
Contains: Milk · Egg · Wheat
Vanilla wafers vary by brand and may contain additional allergens. Check the package label if you need to avoid ingredients beyond the milk, egg and wheat already present in this recipe.
WHY IT WORKS
Why This Recipe Works
01
Cook the Custard
A cooked vanilla custard gives the dessert a smooth, creamy base without relying on instant pudding.
02
Layer for Texture
Vanilla wafers soften as the pudding chills while the sliced bananas stay distinct between the creamy layers.
03
Chill Before Serving
A full chill lets the layers settle and gives the wafers time to absorb enough custard to become tender without disappearing.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Vanilla Pudding
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- Layers
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- Whipped Topping
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Method
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In a 3-quart saucepan, whisk together the granulated sugar, cornstarch and salt. Slowly whisk in the whole milk until the mixture is smooth. Cook over medium heat, whisking often, for about 6 to 8 minutes, until steaming and beginning to thicken.
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In a medium bowl, whisk the egg yolks. Slowly whisk about 1 US cup of the hot milk mixture into the yolks, a little at a time. Pour the warmed yolk mixture back into the saucepan while whisking.
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Reduce the heat to medium-low and cook, whisking constantly, until the custard is thick and gentle bubbles break the surface. Continue cooking for 1 minute, then remove the pan from the heat.
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Whisk in the butter and 2 teaspoons (tsp) vanilla extract until smooth. Transfer the custard to a clean bowl and let it cool for about 20 minutes, stirring occasionally, until warm rather than hot.
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While the custard cools, beat the cold heavy whipping cream with an electric hand mixer until soft peaks form. Add the powdered sugar and 1/2 teaspoon (tsp) vanilla extract, then beat just until medium peaks form.
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Reserve about 8 vanilla wafers for the top. Arrange half of the remaining wafers in the bottom of a 9 by 13-inch baking dish. Top with half of the sliced bananas and half of the warm custard. Repeat with the remaining layered wafers, bananas and custard.
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Spread the whipped cream evenly over the pudding and arrange the reserved vanilla wafers on top.
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Cover and refrigerate for at least 4 hours, until thoroughly chilled and the wafers have softened. Serve cold.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace3 US cups whole milk
With3 US cups unsweetened neutral plant milk
Replace720 millilitres (ml) whole milk
With720 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Replace2 tablespoons (tbsp) unsalted butter, cut into pieces
With2 tablespoons (tbsp) unsalted plant-based butter, cut into pieces
Replace28 grams (g) unsalted butter, cut into pieces
With28 grams (g) unsalted plant-based butter, cut into pieces
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1 US cup heavy whipping cream, cold
With1 US cup plant-based cream, cold
Replace240 millilitres (ml) whipping cream, cold
With240 millilitres (ml) plant-based cream, cold
Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose bananas that are ripe but still firm so they add sweetness without turning mushy in the layers. Whole milk gives the cooked custard a fuller texture, while vanilla wafers soften as the dessert chills.
Useful Substitutions
2% milk can replace whole milk for a slightly lighter custard, although the result will be less rich. If vanilla wafers are unavailable, use a similar crisp vanilla cookie that will soften in the pudding without becoming gritty.
INGREDIENT QUALITY
Quality Note
Use bananas that are ripe but still firm, and cook the custard until it clearly thickens and reaches a gentle bubble. Undercooked custard may not set firmly, while very soft bananas can make the layers wetter and less distinct.
SPEND LESS
Cost-Saving Tip
Store-brand vanilla wafers, milk and cream work well here. Buying the bananas by count rather than as a large bunch can also reduce leftovers if you are making only this recipe.
COOKING TIPS
Tips
Whisk Before Heating
Whisk the sugar, cornstarch and milk until completely smooth before the pan heats up. This makes lumps less likely once the custard begins to thicken.
Temper the Yolks
Add the hot milk mixture to the egg yolks gradually while whisking, then return everything to the saucepan. This warms the yolks without scrambling them.
Use Firm-Ripe Bananas
Yellow bananas with a few brown freckles are sweet enough for the pudding but still hold their shape better than very soft, heavily spotted fruit.
Give It Time to Chill
Refrigerate the assembled pudding for at least 4 hours. The custard sets more firmly and the wafers soften into the classic spoonable texture.
MAKE IT LAST
Storing & Serving
Storing
Keep the pudding covered in the refrigerator and use it within 3 days. The wafers will continue to soften and the bananas will become more delicate over time.
Freezing
Freezing is not recommended. Thawed bananas can become watery and the custard and whipped cream may lose their smooth texture.
Serving
Serve the pudding well chilled. For a little contrast in texture, reserve a few vanilla wafers and add them to the top just before serving.
ESTIMATED PER SERVING
Nutrition
1 of 12 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Banana Pudding FAQs
How ripe should the bananas be for banana pudding?
Use bananas that are yellow with a few brown freckles but still firm when sliced. Very soft bananas taste sweet but can become mushy and release more moisture into the pudding.
Why is my homemade banana pudding runny?
The custard needs to thicken fully on the stove before assembly. Let it reach a gentle bubble, then cook for 1 minute while whisking so the cornstarch can thicken the mixture properly.
How long should banana pudding chill before serving?
Chill it for at least 4 hours. This gives the custard time to set and allows the vanilla wafers to soften into the pudding while still keeping some structure.
Can I use instant pudding instead of the cooked custard?
You can make a shortcut banana pudding with instant pudding, but it becomes a different no-bake style. This recipe is designed around a from-scratch cooked vanilla custard.
Can banana pudding be frozen?
It is better refrigerated than frozen. Freezing and thawing can make the bananas watery and can change the texture of both the custard and whipped cream.
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