Best Banana Pudding Recipe

This delectable family friendly dessert is made of homemade vanilla pudding, fresh bananas, vanilla wafers and whipped cream. This wildly popular dessert will make you the top hostess.

Course Dessert

Cuisine Southern

Keyword banana pudding, banana pudding from scratch, easy banana pudding, how to make banana pudding, recipes using bananas, vanilla pudding with bananas and vanilla wafers

Prep Time 15

Cook Time 15

Servings servings

Calories 418kcal

Author Beth Pierce

Ingredients

Homemade Vanilla Pudding Ingredients:

1 cup sugar
1/2 cup all purpose flour
1/2 teaspoon salt
8 egg yolks
3 cups whole milk
1/2 teaspoon vanilla extract
3 tablespoons butter

For the Banana Pudding:

4 ripe bananas
8 ounces vanilla wafer cookies

For the Fresh Whipped Cream:

1 1/2 cups whipping cream
4 tablespoons powdered sugar

Instructions

Add sugar, flour, salt, egg yolks, and milk to a large saucepan. Whisk to combine and place over low heat. Cook until thick enough to coat the back of a spoon whisking constantly; approximately 12-15 minutes. Using a spoon scrap the bottom edge of the pan several times during the cooking process. Remove from the heat and whisk several times to cool. Whisk in vanilla and butter. To prevent a skin from forming on the custard place a piece of plastic wrap right on top of the pudding.
Meanwhile using a stand mixer (with whisk attachment) on medium beat whipping cream while adding the powdered sugar 1 tablespoon at a time. Beat until stiff peaks form.
To assemble dessert place a row of vanilla wafers in 8x11 or 9x9 inch casserole dish. Slice 2 bananas over the top and cover with half the pudding. Then place another row of vanilla wafers (this row does not need to be as tight or clean). Slice 2 bananas over the top and cover with remaining pudding.
Carefully spread the whipped cream over the top. Refrigerate for 1-3 hours before serving.

Notes

Don't place the pudding on the heat until you have all the ingredients whisked together.
A hand-held electric mixer with whisk beaters can be used as well.
Use the extra egg whites for an egg white omelette or scrambled egg whites.
Whisk continuously over low heat. Be patient. It can take 12-15 minutes to thicken the pudding. My late mother used to say "Good things come to those who wait."
Use a spoon while cooking the pudding to reach those hard edges at the bottom of the pan that the whisk sometimes misses.
Continue whisking even after you take it off the heat as it will cook a little longer off the heat.
To prevent a skin from forming on the custard place a piece of plastic wrap right on top of the pudding.
Vanilla should be added after a little bit of cooling as it will give it a more intense flavor.
For best results with the whipping cream, chill your beater and bowl 20 minutes in advance and add your powdered sugar relatively slowly.
Brush the banana slices with a little lemon juice to keep them from turning brown.
Cool Whip can be substituted for the fresh whipped cream although I highly recommend the latter.
This dessert is best enjoyed up to 2 days after making.
Store this dessert and all leftovers in an airtight container in the fridge. For best results consume within 2 days.

Nutrition