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Best Banana Pudding Ever
Emily

Best Banana Pudding Ever

This Best Banana Pudding Ever is a southern-style classic elevated to perfection — rich homemade vanilla custard, layers of ripe bananas, fluffy whipped cream, and buttery vanilla wafers that soften into melt-in-your-mouth bliss.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large egg yolks
  • 3 cups whole milk (750 ml)
  • 4–5 ripe bananas, sliced
  • 1 box (12 oz / 340 g) vanilla wafers
  • 1 cup (240 ml) heavy whipping cream
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 2 tbsp powdered sugar
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 3 tsp vanilla extract

Equipment

  • Medium saucepan
  • Whisk
  • Mixing bowls
  • electric mixer or hand whisk
  • large serving dish
  • Rubber spatula

Method
 

  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk while stirring to form a smooth mixture. Heat over medium flame, stirring constantly, until the mixture thickens and bubbles gently.
  2. Temper egg yolks by whisking a small portion of the hot milk mixture into them. Then, slowly return the tempered yolks to the saucepan, cooking for 2–3 minutes more until rich and custard-like.
  3. Remove the pudding from heat and stir in butter and vanilla extract. Allow to cool slightly until velvety smooth.
  4. In a large serving dish, spread a thin layer of pudding. Create alternating layers of vanilla wafers and sliced bananas, covering each with pudding until all ingredients are used.
  5. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the top pudding layer.
  6. Crush extra wafers and sprinkle on top. Refrigerate for at least 4 hours for best texture.

Notes

For a lighter twist, fold half the whipped cream into the pudding before layering. To add crunch, use toasted coconut or crushed pecans on top. Chill overnight for the best texture and flavor. Serve cold and keep refrigerated for up to 3 days.