Southern banana pudding is one of those classic desserts that never goes out of style. It’s creamy, sweet, and full of comforting flavors that everyone seems to love.
This version uses a real homemade pudding instead of the instant kind. It takes a little more effort, but the taste difference is huge.
Layers of soft bananas, vanilla wafers, and silky pudding come together while it chills in the fridge. By the time you serve it, everything has melted into one perfect bite.
I like to top mine with fresh whipped cream and a few crushed cookies on top. It looks pretty and adds a nice crunch.
If you’ve never made banana pudding from scratch before, this is a great recipe to start with. It’s simple, and the results are always a hit.
Why You’ll Love It
Made From Scratch Pudding – The homemade custard with egg yolks and real butter tastes so much richer than any boxed mix.
Perfect Layered Texture – Soft wafers melt into creamy pudding while bananas stay fresh between each layer.
Make Ahead Dessert – It actually tastes better after sitting overnight as the cookies soften and flavors blend together.
Recipe Ingredients
- 2/3 cup Granulated Sugar
- 1/3 cup All-Purpose Flour
- 1/4 tsp Salt
- 3 cups Whole Milk
- 4 large Egg Yolks
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1 (11 oz) box Vanilla Wafer Cookies
- 4 medium Ripe Bananas (sliced)
- 1 1/2 cups Heavy Cream (cold)
- 3 tbsp Powdered Sugar
Directions
Step 1
Whisk together the granulated sugar, flour, and salt in a medium saucepan. Add the whole milk and egg yolks, whisking until smooth.
Step 2
Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens and just begins to bubble, about 8 to 10 minutes. It should coat the back of a spoon thickly.
Remove from heat and stir in the butter and vanilla extract until the butter melts completely. The pudding will be very rich and silky.
Step 3
In a 9×13 inch dish or a large trifle bowl, arrange a layer of vanilla wafer cookies across the bottom. Top with a layer of sliced bananas, then pour about one-third of the warm pudding over the top.
Step 4
Repeat the layers two more times: wafers, bananas, pudding. End with a pudding layer on top. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
Step 5
When ready to serve, whip the cold heavy cream and powdered sugar together until stiff peaks form. Spread or dollop the whipped cream over the chilled banana pudding.
Step 6
Crush a handful of vanilla wafer cookies and scatter them over the whipped cream for decoration. Serve cold.
My Tips
Temper the Egg Yolks First
Don’t just dump the egg yolks straight into the hot milk mixture or you’ll end up with scrambled eggs floating in your pudding.
Instead, slowly pour about a cup of the warm milk mixture into the yolks while whisking fast, then pour that back into the saucepan. This warms the eggs up gradually so they blend in smoothly.
If you do see any lumps after cooking, pour the pudding through a fine mesh strainer before layering it in the dish.
Pick Bananas That Are Just Ripe
Use bananas that are yellow with just a few small brown spots. If they’re too green, they’ll taste starchy and weird in the pudding.
But if they’re too ripe with lots of brown spots, they’ll turn mushy and brown really fast once you layer them in.
Slice them right before you assemble the pudding, not ahead of time, so they don’t brown while they sit.
Cook the Pudding Until It’s Really Thick
A lot of people pull the pudding off the heat too early because they get nervous about it burning. But if it’s not thick enough, your whole dessert will be soupy after chilling.
You want it thick enough that when you drag a spoon through it, the line stays for a second before filling back in. It should also coat the back of a spoon in a thick layer.
Keep whisking the whole time and scrape the bottom and corners of the pan so nothing sticks or burns.
More Recipes
- Cinnamon Roll Bread Pudding
- Classic Tiramisu
- Sticky Toffee Pudding
- Tres Leches Cake
- Creme Brulee Cheesecake
Frequently Asked Questions
How do I keep the bananas from turning brown?
The pudding layer actually helps a lot here because it coats the banana slices and keeps air away from them, which is what causes browning in the first place.
For extra protection, you can lightly toss the banana slices in a little lemon juice before layering them in, or just make sure each banana layer is fully covered with pudding and wafers.
Southern Banana Pudding
Equipment
- electric mixer
Ingredients
- 2/3 cup Granulated Sugar
- 1/3 cup All-Purpose Flour
- 1/4 tsp Salt
- 3 cups Whole Milk
- 4 large Egg Yolks
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1 (11 oz) box Vanilla Wafer Cookies
- 4 medium Ripe Bananas (sliced)
- 1 1/2 cups Heavy Cream (cold)
- 3 tbsp Powdered Sugar
Instructions
- Whisk together the granulated sugar, flour, and salt in a medium saucepan. Add the whole milk and egg yolks, whisking until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens and just begins to bubble, about 8 to 10 minutes. It should coat the back of a spoon thickly. Remove from heat and stir in the butter and vanilla extract until the butter melts completely. The pudding will be very rich and silky.
- In a 9x13 inch dish or a large trifle bowl, arrange a layer of vanilla wafer cookies across the bottom. Top with a layer of sliced bananas, then pour about one-third of the warm pudding over the top.
- Repeat the layers two more times: wafers, bananas, pudding. End with a pudding layer on top. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
- When ready to serve, whip the cold heavy cream and powdered sugar together until stiff peaks form. Spread or dollop the whipped cream over the chilled banana pudding.
- Crush a handful of vanilla wafer cookies and scatter them over the whipped cream for decoration. Serve cold.