Classic Southern Banana Pudding

My grandmother kept vanilla wafers in her pantry year-round, but banana pudding only appeared on Sunday tables after church when company was coming. The ritual of slicing bananas just before layering, watching them turn slightly brown at the edges after sitting in that creamy pudding, was something I could smell before walking through her back door. Last summer I made six batches for different gatherings, and something about seeing people lean over the trifle bowl to peek at the layers through the glass makes all the stirring worthwhile.

I learned the hard way that warm pudding makes bananas wilt into mush, so patience during that cooling phase absolutely matters. My first attempt skipped the chilling step and I ended up with a sad, watery mess that still tasted fine but looked nothing like the towering cloud of dessert Id imagined. Now I treat the refrigerator time as non-negotiable, sometimes even preparing the pudding the night before so I can focus entirely on assembly the next day.

Ingredients

• Granulated sugar: Provides sweetness while helping the cornstarch thicken properly, so measure accurately rather than eyeballing.
• Cornstarch: The essential thickening agent that transforms milk and egg yolks into silky pudding rather than sweet scrambled eggs.
• Salt: Just enough to amplify the vanilla and round out the sweetness without making this taste salty.
• Whole milk: Creates the richest pudding base, though I have used 2% when thats what I had on hand with decent results.
• Egg yolks: Add luxurious body and that velvety restaurant texture you cannot achieve with starch alone.
• Unsalted butter: Swirled in at the end to stop the cooking and lend a subtle richness that makes each spoonful feel indulgent.
• Vanilla extract: Use real vanilla here because artificial never quite achieves that warm, comforting background note.
• Vanilla wafers: Nabisco Nilla Wafers are classic, but any crisp vanilla cookie works beautifully.
• Ripe bananas: Look for bananas with some brown spots since they are sweetest and have developed that full banana flavor.
• Heavy cream: Whips into that cloud-like topping that contrasts perfectly with the soft pudding and cookies underneath.
• Powdered sugar: Sweetens and stabilizes the whipped cream without making it grainy.

Instructions

Build the pudding base:

Whisk together sugar, cornstarch, and salt in your saucepan until no lumps remain, then gradually pour in the milk while whisking constantly to prevent clumps.

Cook until thickened:

Set the pan over medium heat and stir without stopping until bubbles just break the surface and the mixture coats the back of a spoon, about 6 to 8 minutes.

Temper the egg yolks:

Beat yolks in a separate bowl, then whisk in about half a cup of the hot pudding mixture slowly before returning everything to the saucepan.

Finish the pudding:

Cook for 2 to 3 more minutes until thick and smooth, then remove from heat and stir in butter and vanilla until completely incorporated.

Chill completely:

Press plastic wrap directly onto the pudding surface to prevent a skin from forming, then refrigerate until thoroughly cold, about 1 hour.

Layer the components:

Arrange one-third of your wafers across the bottom of your serving dish, top with one-third of the banana slices, then spread one-third of the chilled pudding over them.

Repeat the layers:

Build two more identical layers, ending with pudding as your top layer, then cover and refrigerate for at least 2 hours.

Make the topping:

Whip heavy cream with powdered sugar and vanilla until soft peaks form, then spread or pipe generously over the chilled pudding.

Finish and serve:

Garnish with extra wafers or banana slices if desired, then serve cold and watch people go back for seconds.

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My cousin once called me at midnight, desperate because she had forgotten to make dessert for her book club the next morning. I talked her through this recipe over the phone, and when she sent a photo the next day, everyone was leaning in toward the bowl with that particular look of anticipation that means you did something right.

Choosing Your Serving Dish

A clear glass trifle bowl shows off those beautiful layers and becomes part of the presentation, but honestly any 2 to 3 quart vessel works perfectly. I have used everything from antique Pyrex bowls to my grandmother's ceramic baking dish, and the dessert always disappears just as quickly regardless of what it is served in.

Getting the Banana Timing Right

Slice your bananas immediately before assembly rather than doing it ahead, since they start oxidizing and turning brown the moment they are cut. Even better, this is one case where slightly overripe bananas with brown spots actually work better because they are sweeter and hold their texture better in the pudding than underripe ones.

Make Ahead Strategy

The pudding can be made up to 24 hours in advance and stored pressed with plastic wrap in the refrigerator. You can also assemble the entire dessert except the whipped cream topping and refrigerate it overnight, then add the final cloud of cream just before serving for the freshest presentation.

• Let the assembled pudding sit at least 2 hours before serving so the cookies soften properly.
• Add whipped cream within an hour of serving for best texture.
• This dessert really needs to be eaten within 24 hours before bananas start breaking down.

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There is something deeply comforting about a dessert that has been perfected across generations of Southern kitchens, and this banana pudding never fails to create that moment of quiet satisfaction when someone takes their first bite and instantly understands why some classics never need improvement.

Recipe Q&A

→ How long should banana pudding chill before serving?

Refrigerate for at least 2 hours after assembling to allow the flavors to meld and the pudding to set properly. This resting time softens the wafers slightly and lets the banana infuse its flavor throughout the layers.

→ Can I make banana pudding ahead of time?

Yes, you can assemble it up to 24 hours in advance. However, add the whipped cream topping just before serving, as it may lose its texture if refrigerated for too long. The wafers will soften beautifully during this time.

→ Why do my wafers stay crunchy?

If your wafers remain crisp, the pudding may have been too warm when layered, or it hasn't chilled long enough. Letting the pudding cool to room temperature before assembling and refrigerating for the full recommended time ensures proper softening.

→ How do I prevent bananas from turning brown?

Choose ripe but firm bananas and slice them just before assembling. Tossing slices briefly in lemon juice can help slow oxidation, though this may slightly alter the classic flavor. The best approach is to serve within 24 hours.

→ Can I use instant pudding instead?

While instant pudding works in a pinch, the homemade version offers superior texture and flavor. The stovetop method creates a silky consistency that coats the wafers and bananas perfectly. If substituting, prepare instant pudding with milk and let it set before layering.

→ What's the best way to store leftovers?

Cover tightly with plastic wrap and refrigerate within 2 hours of serving. Best enjoyed within 24 hours, as the bananas will continue to soften and may become mushy. The whipped cream topping may weep liquid after the first day.