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The Best Creamy Southern Banana Pudding Recipe

A close-up of homemade banana pudding in a glass dish showing layers of vanilla wafers, creamy pudding, whipped topping, and fresh banana slices.
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Make the ultimate comfort dessert with this recipe for rich, creamy, old-fashioned banana pudding. It features perfect layers of vanilla wafers, fresh bananas, and a smooth, homemade custard that always pleases a crowd.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas, sliced
  • 1 box (11 ounces) vanilla wafers
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar

Instructions

  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  2. Slowly whisk in the whole milk until smooth.
  3. Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  4. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks lightly. Temper the yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return the pan to low heat and cook, stirring constantly, for 1 minute more. Do not boil.
  6. Remove from heat and stir in the butter and vanilla extract until the butter melts and is fully incorporated. This creates your homemade pudding base.
  7. Let the pudding cool for 15 minutes, stirring occasionally to prevent a skin from forming.
  8. Prepare your serving dish (a 9×13 inch baking dish works well). Create the first layer by covering the bottom with a single layer of vanilla wafers.
  9. Arrange half of the sliced bananas over the wafers.
  10. Spoon half of the slightly cooled pudding evenly over the bananas and wafers.
  11. Repeat the layering process: another layer of vanilla wafers, the remaining bananas, and then the rest of the pudding.
  12. Cover the dish tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the wafers to soften.
  13. Before serving, prepare the topping: In a clean bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  14. Spread the whipped cream evenly over the chilled pudding layer. Serve cold.

Notes

  • For a Southern style that mimics bakery versions, use store-bought vanilla pudding mixed with a portion of homemade whipped cream for extra richness.
  • If you prefer a baked version, layer as directed, top with meringue, and bake at 350°F (175°C) for 15 minutes until the meringue is lightly browned.
  • Use slightly under-ripe bananas if you plan to chill the pudding for more than 8 hours to prevent them from becoming too mushy.

Nutrition

Find it online: https://gourmetgaze.com/best-creamy-banana-pudding-recipe/