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Creamy Classic Southern Banana Pudding

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A rich and velvety homemade Southern banana pudding featuring creamy custard, fresh bananas, and crunchy vanilla wafers. This easy dessert is perfect for gatherings and sure to impress.

Ingredients

Scale
  • 2 ½ cups whole milk
  • ¾ cup granulated sugar
  • 3 large egg yolks, room temperature
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1 ½ teaspoons pure vanilla extract
  • 4–5 ripe bananas, sliced
  • 1 (12-ounce) box vanilla wafer cookies
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar (optional)
  • ½ teaspoon vanilla extract

Instructions

  1. In a medium saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, lightly beat the egg yolks. Slowly pour the milk into the sugar mixture, whisking constantly to combine.
  2. Place the saucepan over medium heat and stir constantly with a whisk or wooden spoon. The mixture will begin to thicken after about 5-7 minutes. Once thickened to a pudding consistency, remove from heat.
  3. Slowly pour about half a cup of the hot custard into the beaten egg yolks while whisking vigorously to temper the eggs. Then, pour the egg yolk mixture back into the saucepan, stirring constantly.
  4. Return the custard to low heat and cook for another 2 minutes, stirring frequently. Remove from heat and stir in the butter and vanilla extract until smooth and glossy. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least 2 hours.
  5. Using an electric mixer, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside in the fridge until ready to assemble.
  6. In your serving dish, layer half of the vanilla wafers, then half of the sliced bananas, and half of the chilled custard. Repeat the layers, finishing with custard on top.
  7. Spread the whipped cream over the top layer of custard. Garnish with a few vanilla wafers or banana slices if desired.
  8. Refrigerate the assembled pudding for at least 4 hours or overnight to let flavors meld and wafers soften slightly.

Notes

Whisk constantly while cooking custard to prevent lumps and burning. Temper eggs carefully to avoid scrambling. Use ripe but firm bananas for best texture. Chill pudding for at least 4 hours or overnight for best flavor and texture. Whip cream last minute to prevent deflation. If custard is too thick, add a splash of milk to loosen.

Nutrition

Keywords: banana pudding, southern dessert, homemade custard, vanilla wafers, creamy dessert, easy banana pudding, classic southern recipe

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