Banana Pudding
Layers of creamy vanilla pudding, ripe banana slices, and soft vanilla wafers come together in this beloved Southern classic. Chilled until the cookies soak up the custard and the bananas sweeten every spoonful, it's pure comfort in a dish.
For 8 servings
- prep · ~2 min
Whisk the dry ingredients and egg yolks.
1.In a medium heatproof bowl, whisk together sugar, cornstarch, and a pinch of salt.2.Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. - boil · ~5 min
Heat the milk and temper the egg mixture.
1.Pour the whole milk into a medium saucepan and heat over medium until it just begins to steam and tiny bubbles form at the edge—do not boil.2.Slowly pour about 1 cup of the hot milk into the egg mixture in a thin stream, whisking constantly so the eggs don't scramble.3.Pour the tempered egg mixture back into the saucepan with the remaining milk. - simmer · ~7 min
Cook the pudding until thick.
Set the saucepan over medium-low heat. Whisk constantly, scraping the bottom and corners, until the pudding thickens and large slow bubbles break the surface—about 5 to 7 minutes. The pudding should coat the back of a spoon and hold a clean line when you run a finger through it.
TIPPatience pays off—keep the heat gentle and whisk steadily to avoid scorching the bottom. - mix · ~1 min
Finish the pudding with butter and vanilla.
Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter melts completely and the pudding is glossy and smooth.
- assemble · ~5 min
Layer the banana pudding.
1.Spread a thin layer of warm pudding across the bottom of a 2-quart serving dish.2.Arrange a single layer of vanilla wafers over the pudding.3.Place a single layer of banana slices over the wafers.4.Pour one-third of the remaining pudding over the bananas.5.Repeat the layers twice more, ending with a final layer of pudding on top.TIPWork while the pudding is still warm—it spreads over the layers more easily. - garnish · ~1 min
Finish the top.
Arrange a decorative ring of whole vanilla wafers and a final few banana slices on top of the last pudding layer, if desired.
- rest
Chill before serving.
Cover the dish with plastic wrap, pressing it gently against the surface of the pudding to keep a skin from forming. Refrigerate for at least 4 hours or overnight—the wafers need time to soften into cake-like layers.
TIPThis pudding is even better the next day once the flavors have fully melded.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm bananas so they hold their shape during layering without turning mushy.
- 2Temper the hot milk slowly into the egg mixture while whisking constantly to prevent scrambled eggs.
- 3Cook the pudding until it coats the back of a spoon and holds a clean line when you swipe your finger through.
- 4Press plastic wrap directly onto the surface of the pudding while chilling to prevent a skin from forming.
- 5Let the assembled pudding chill for at least 4 hours or overnight – the wafers need time to soften into cakey layers.
- 6Work with warm pudding when layering; it spreads more easily over the cookies and bananas.
Adapt it for your goals.
Vegan
Replace whole milk with oat or full-fat coconut milk, use a vegan butter substitute, and swap egg yolks for 2 tablespoons of cornstarch plus ¼ cup of aquafaba for thickening. This makes the pudding dairy- and egg-free while keeping it creamy.
Lower SugarLower-Sugar
Reduce the granulated sugar to 100g and replace the vanilla wafers with a lower-sugar or whole-wheat version for a dessert with less added sweetness, perfect for those monitoring their sugar intake.
Gluten FreeGluten-Free
Use certified gluten-free vanilla wafers – the rest of the recipe is naturally gluten-free since cornstarch replaces flour. This ensures everyone with gluten sensitivities can enjoy the classic layered dessert.
Chocolate TwistChocolate Twist
Swap half the vanilla wafers for chocolate wafers and add 2 tablespoons of unsweetened cocoa powder whisked into the sugar-cornstarch mixture for a chocolate banana pudding that appeals to cocoa lovers.
High ProteinHigh-Protein
Increase to 6 egg yolks (discard or reserve whites for another use) and substitute 100ml of the milk with 100ml of full-fat Greek yogurt stirred in after the pudding is off the heat for extra protein and a tangy counterpoint to the sweet bananas.
Why this is on our healthy list.
Good Source of Potassium
Bananas are rich in potassium, an essential mineral that supports healthy blood pressure and muscle function – each serving provides a meaningful amount from the ripe fruit.
Provides Vitamin B6 from Bananas
Bananas naturally contain vitamin B6, which aids in brain development and helps your body convert food into energy, contributing to overall metabolic health.
Contains Protein from Egg Yolks
Egg yolks supply high-quality protein and essential amino acids, plus vitamins A, D, and E, making the pudding more than just empty calories.
Calcium from Whole Milk
Whole milk contributes calcium for strong bones and teeth, along with vitamin D if fortified, supporting bone density especially when paired with a balanced diet.
Lower in Saturated Fat than Many Puddings
Using whole milk and a modest amount of butter keeps saturated fat in check compared to recipes relying on heavy cream or shortening, while still delivering rich flavor.
Frequently asked questions
Yes, ladyfingers, shortbread cookies, or even graham crackers can substitute, but the texture will differ slightly – wafers soften into a uniquely tender cake-like layer.
