Banana Pudding Classic Dessert (Print version)

Creamy vanilla pudding layered with ripe bananas and vanilla wafers, topped with whipped cream.

# What You Need:

→ Pudding

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly

08 - 1 box (12 oz) vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk until smooth.
02 - Place saucepan over medium heat, stirring constantly until mixture thickens and begins to bubble, approximately 6 to 8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Slowly whisk in about 1/2 cup of the hot milk mixture to temper the yolks, then return mixture to the saucepan, stirring constantly.
04 - Cook for an additional 2 to 3 minutes until thick and smooth. Remove from heat and stir in butter and vanilla extract until fully combined.
05 - Transfer pudding to a bowl, press plastic wrap directly onto the surface to prevent skin formation, let cool to room temperature, then refrigerate for about 1 hour until chilled.
06 - In a 2 to 2.5 quart serving dish or trifle bowl, layer one-third of the vanilla wafers, banana slices, and pudding. Repeat layering twice, finishing with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow flavors to meld.
08 - Whip heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
09 - Spread or pipe whipped cream over the top layer of pudding. Optionally garnish with extra vanilla wafers or banana slices. Serve chilled.

# Expert Advice:

01 -
  • It tastes like someone spent hours in the kitchen, but you'll have it done in under an hour of active time.
  • The wafers soften into the pudding just enough to feel homemade and indulgent without becoming mushy.
  • You can build it hours ahead, which means less stress when guests arrive and more time to actually enjoy them.
02 -
  • Temper those egg yolks slowly and carefully, or you'll end up with scrambled bits in your pudding—this is the one step where patience truly matters.
  • Don't slice your bananas until you're ready to assemble; they brown faster than you'd think, and brown banana slices look sad in a beautiful pudding.
  • The pudding needs real chilling time before you layer it—warm pudding and wafers turn into soup, but cold pudding holds everything in place perfectly.
03 -
  • Use a trifle bowl if you have one—the glass sides let people see all those beautiful layers, and suddenly it looks like a fancy dessert instead of just a dish.
  • If you're nervous about tempering eggs, go slowly and whisk constantly; adding the hot milk gradually to the yolks rather than the other way around makes a huge difference in keeping them smooth.
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