Banana Pudding Recipe

I’ve been perfecting this banana pudding recipe for years, and I can tell you that most people get one vital step wrong. The difference between a good banana pudding and an unforgettable one isn’t just about the ingredients—it’s about timing and technique. Once you master this particular method, you’ll understand why Southern grandmothers guard their pudding secrets so fiercely.

Recipe

I can vouch for this banana pudding and tell you with 100% certainty that it will become your go-to dessert for every gathering, potluck, and “just because” craving. This isn’t your average pudding—it’s layers of pure comfort that somehow manage to be both nostalgic and absolutely irresistible at the same time.

Made with real vanilla wafers, fresh ripe bananas, and a silky custard that’s worlds apart from anything that comes from a box, you can taste the love in every single bite. The magic happens when those vanilla wafers soften just enough to create tender cake-like layers while still maintaining that perfect slight crunch, and the bananas add natural sweetness that pairs beautifully with the rich, creamy custard.

My grandmother swore by making pudding from scratch, and after years of testing shortcuts, I’m convinced she was absolutely right—there’s no substitute for that smooth, velvety texture you get when you take the time to do it properly. Each spoonful delivers the perfect balance of sweet and creamy with just a hint of vanilla that makes your taste buds sing, and the best part is watching people’s faces light up when they take that first bite.

Trust me, this recipe looks fancy enough for special occasions but is surprisingly simple to master, and once you make it, you’ll understand why banana pudding has such a devoted following.

Ingredients

Let me share the secret to making banana pudding that’ll have everyone begging for the recipe. The magic isn’t just in the technique—it’s in choosing the right ingredients and understanding why each one matters.

I’m about to walk you through exactly what you need, plus some insider swaps that’ll save you when your pantry isn’t perfectly stocked.

For the Pudding Base:

• Whole milk – The foundation of creamy perfection; 2% works but whole milk gives that luxurious mouthfeel
• Heavy cream – This is your richness factor—don’t even think about skipping it
• Granulated sugar – Sweet and simple; coconut sugar works if you want a hint of caramel flavor
• Cornstarch – Your thickening powerhouse; arrowroot powder is a great substitute
• Large egg yolks – These create that silky, custard-like texture (save the whites for meringue!)
• Pure vanilla extract – Go for the real stuff—imitation just doesn’t cut it here
• Pinch of salt – Enhances every other flavor; sea salt or kosher salt both work

For Assembly:

• Ripe bananas – Slightly soft with brown spots is PERFECT; they’re sweeter and more flavorful
• Vanilla wafers – Nilla wafers are classic, but any crisp vanilla cookie works
• Heavy cream for whipping – Fresh whipped cream beats store-bought every time
• Powdered sugar – For sweetening that whipped cream just right

Pro Substitutions:

• No heavy cream? Half-and-half plus a tablespoon of melted butter per cup works in a pinch
• Out of cornstarch? Use half the amount of flour, but whisk constantly to avoid lumps
• Fresh vanilla beans instead of extract? One bean equals about 2 teaspoons extract and adds those gorgeous black specks

How to Make the Best Classic Southern Banana Pudding

Spread another layer of pudding over the bananas, using about half of your remaining pudding. Gently spread it to avoid disturbing the banana layer underneath—a light touch prevents the layers from mixing together and maintains those beautiful distinct layers that make banana pudding so visually appealing. The pudding will naturally settle into any small gaps between banana slices.

Repeat the cookie and banana layers, then finish with your final layer of pudding. This creates the classic three-layer structure that’s traditional in Southern banana pudding. Make sure this top pudding layer is smooth and even since it’s what everyone will see first—take a moment to spread it nicely to the edges of the dish.

Prepare fresh whipped cream by beating heavy cream with a touch of vanilla and powdered sugar until soft peaks form. Stop at soft peaks rather than stiff peaks because the cream will continue to thicken slightly as it sits, and soft peaks spread more easily over the pudding surface.

Over-whipped cream can become grainy and won’t have that light, airy texture that makes banana pudding so irresistible.

Gently spread the whipped cream over the top pudding layer, creating an even blanket that reaches the edges. Use a spatula with a light touch to avoid deflating the cream or disturbing the pudding underneath. The whipped cream acts as both a delicious topping and a protective barrier that keeps the pudding layers beneath perfectly moist.

Crush a handful of vanilla wafers and sprinkle them over the whipped cream for texture and visual appeal. This final touch adds a delightful crunch contrast to all those creamy layers and gives everyone a preview of the vanilla wafer goodness hidden inside.

Don’t crush them too finely—you want recognizable pieces that provide real texture.

Cover and refrigerate for at least 4 hours, but preferably overnight, to allow all flavors to meld and the wafers to soften to the perfect texture. This resting time is absolutely essential—it’s when the magic happens and all those distinct layers transform into the cohesive, spoon-able dessert that defines great banana pudding.

The wafers will absorb moisture and become tender while still maintaining some structure, and the flavors will blend beautifully without losing their individual characteristics.

Chef Tips

While perfecting banana pudding takes practice, a few professional techniques can elevate your dessert from good to extraordinary.

I’ve learned that sharp knife skills guarantee uniform banana slices that won’t brown quickly. Consider flavor pairing with vanilla extract in your pudding and a hint of cinnamon.

These small touches make remarkable differences.

Nutrition

This classic banana pudding recipe provides a delicious dessert that’s rich in carbohydrates and calcium. Each serving contains approximately 285 calories with a balanced mix of macronutrients.

What You’ll Love About This Recipe

This banana pudding recipe brings together all the classic flavors you remember from childhood, but with a homemade twist that makes it extra special. You’ll find yourself reaching for seconds (and maybe thirds) because every spoonful delivers that perfect balance of creamy, sweet, and comforting goodness that makes any day feel like a celebration.

Simple ingredients that pack maximum flavor – You probably already have most of what you need in your pantry. The fresh bananas add that natural sweetness that makes this dessert shine without being overly complicated.

Make-ahead friendly for stress-free entertaining – This pudding actually gets better as it sits. You can prepare it the day before your gathering and let the flavors meld together while you focus on other things.

Nostalgic comfort food that pleases every generation – From grandparents to little ones, this classic dessert brings families together around the table. It creates those sweet moments that turn into lasting memories.

Recipe Card

This classic Southern dessert combines layers of creamy vanilla pudding, fresh bananas, and vanilla wafers for an irresistible treat that’s perfect for any occasion. The rich, silky pudding pairs beautifully with the sweet bananas and crispy cookies, creating a delightful contrast of textures in every spoonful.

Ingredients:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 box (11 oz) vanilla wafers
• 4-5 ripe bananas, sliced
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. In a medium saucepan, whisk together milk, granulated sugar, cornstarch, and salt over medium heat.
2. In a separate bowl, whisk egg yolks. Gradually add 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper.
3. Pour the egg mixture back into the saucepan and continue cooking, stirring constantly, until thickened, about 2-3 minutes.
4. Remove from heat and stir in butter and vanilla extract until smooth.
5. Cover pudding with plastic wrap directly touching the surface to prevent skin formation. Refrigerate for 2 hours.
6. Whip heavy cream with powdered sugar until soft peaks form.
7. In a trifle dish or large bowl, layer half the vanilla wafers, half the sliced bananas, and half the pudding. Repeat layers.
8. Top with whipped cream and refrigerate for at least 4 hours before serving.

Notes:

Choose bananas that are ripe but still firm to prevent them from becoming mushy. For best results, assemble the pudding the day before serving to allow flavors to meld together.

Equipment:

Medium saucepan, whisk, mixing bowls, electric mixer, trifle dish or large serving bowl

Prep Time: 30 minutes

Cooking Time: 10 minutes

Cuisine: Southern American

Serving: 8-10 servings