Banana Pudding (Southern Layered Dessert, From Scratch)

What Makes This Recipe Work

Tempering the egg yolks into the hot milk keeps the custard smooth instead of scrambled, and straining it removes any cooked bits. A long chill lets the wafers soften into a cake-like layer while the custard sets firm.

Ingredients for Banana Pudding (Southern Layered Dessert, From Scratch)

• 3/4 cup (150 g) granulated sugar
• 1/3 cup (40 g) cornstarch
• 1/4 tsp fine sea salt
• 3 cups (720 ml) whole milk
• 4 large egg yolks
• 3 tbsp (42 g) unsalted butter, cut into pieces
• 2 tsp vanilla extract
• 5 to 6 ripe but firm bananas, sliced
• 1 box (11 oz / 311 g) vanilla wafers
• 2 cups (480 ml) heavy cream
• 1/4 cup (30 g) powdered sugar

How to Make Banana Pudding (Southern Layered Dessert, From Scratch)

1. Whisk the sugar, cornstarch, and salt in a medium saucepan, then whisk in the milk until smooth.
2. Cook over medium heat, whisking constantly, 6 to 8 minutes, until the mixture thickens and just begins to bubble at the edges.
3. Whisk a ladle of the hot milk into the beaten egg yolks to temper them, then pour the yolks back into the saucepan.
4. Cook 2 minutes more, whisking, until very thick, then remove from the heat and stir in the butter and vanilla until glossy.
5. Strain the custard through a fine mesh sieve into a bowl, press plastic wrap onto the surface, and cool 20 minutes.
6. Layer vanilla wafers, sliced bananas, and custard in a 9 by 13 inch dish, repeating to finish with a layer of custard.
7. Whip the heavy cream and powdered sugar to soft peaks and spread over the top, or pipe it on just before serving.
8. Cover and refrigerate at least 4 hours, preferably overnight, so the wafers soften and the custard sets.
9. Serve chilled, spooning into bowls and topping with crushed wafers.

Tips for the Best Banana Pudding (Southern Layered Dessert, From Scratch)

• Tempering the yolks with hot milk keeps the custard smooth instead of scrambled.
• Straining removes any cooked bits for a silky texture.
• Assemble a few hours or a day ahead so the cookies soften into the custard.
• Slice bananas just before layering so they stay bright and firm.

Variations and Substitutions

• Serve with a toasted meringue instead of whipped cream for a classic meringue topping.
• Use instant pudding for a quick banana pudding, though the homemade custard tastes far better.
• Add a layer of sliced strawberries or a drizzle of caramel for a twist.
• Make the same custard in a baked crust as a banana cream pie.

How to Store and Reheat

• Refrigerate covered up to 3 days; the cookies soften further over time.
• Do not freeze assembled banana pudding, as the custard and cream separate.

Banana Pudding (Southern Layered Dessert, From Scratch) FAQ