Grandma’s Banana Pudding

Banana Pudding

A classic Southern dessert featuring layers of creamy vanilla pudding, fresh bananas, and soft vanilla wafer cookies. Topped with whipped cream, this indulgent dessert is rich, comforting, and perfect for gatherings, potlucks, or anytime you crave a sweet treat.

Ingredients

For the Pudding:

• 1 cup granulated sugar

• 1/2 cup all-purpose flour

• 1/4 tsp salt

• 4 cups whole milk

• 4 large egg yolks, lightly beaten

• 2 tsp vanilla extract

• 2 tbsp unsalted butter

For Assembly:

• 4–5 ripe bananas, sliced

• 1 box (11 oz) vanilla wafer cookies

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Instructions

1. Prepare the Pudding:
   In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.

2. Add Egg Yolks:
   Temper the egg yolks by slowly whisking in about 1/2 cup of the hot pudding mixture. Then add the tempered yolks back into the saucepan. Continue to cook for 2–3 minutes, stirring constantly. Remove from heat.

3. Add Butter and Vanilla:
   Stir in butter and vanilla extract until smooth. Let the pudding cool slightly.

4. Whip the Cream:
   In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

5. Assemble the Banana Pudding:
   In a large trifle dish or individual serving cups, layer vanilla wafers, banana slices, and pudding. Repeat layers until all ingredients are used, ending with a layer of pudding.

6. Top with Whipped Cream:
   Spread whipped cream over the top layer of pudding. Garnish with additional banana slices or crushed vanilla wafers if desired.

7. Chill:
   Refrigerate for at least 4 hours or overnight to allow flavors to meld and the wafers to soften slightly.

Equipment

• Medium saucepan

• Whisk

• Mixing bowls

• Spatula

• Knife

• Trifle dish or individual serving cups

• Electric mixer or hand whisk for whipped cream

Timing

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Chill Time: 4 hours

• Total Time: 4 hours 30 minutes

Serving Size
Serves 8–10

Banana Pudding

A classic Southern dessert featuring layers of creamy vanilla pudding, fresh bananas, and soft vanilla wafer cookies. Topped with whipped cream, this indulgent dessert is rich, comforting, and perfect for gatherings, potlucks, or anytime you crave a sweet treat.

Print Recipe

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Total Time:4 hours hrs 30 minutes mins

Equipment

• Medium saucepan
• Whisk
• Mixing bowls
• Spatula
• Knife
• Trifle dish or individual serving cups
• Electric mixer or hand whisk (for whipped cream)

Ingredients

• For the Pudding:
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 4 cups whole milk
• 4 large egg yolks lightly beaten
• 2 tsp vanilla extract
• 2 tbsp unsalted butter
• For Assembly:
• 4 –5 ripe bananas sliced
• 1 box 11 oz vanilla wafer cookies
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

• Prepare the Pudding:
• In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
• Add Egg Yolks:
• Temper the egg yolks by slowly whisking in about 1/2 cup of the hot pudding mixture. Then add the tempered yolks back into the saucepan. Continue to cook for 2–3 minutes, stirring constantly. Remove from heat.
• Add Butter and Vanilla:
• Stir in butter and vanilla extract until smooth. Let the pudding cool slightly.
• Whip the Cream:
• In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Assemble the Banana Pudding:
• In a large trifle dish or individual serving cups, layer vanilla wafers, banana slices, and pudding. Repeat layers until all ingredients are used, ending with a layer of pudding.
• Top with Whipped Cream:
• Spread whipped cream over the top layer of pudding. Garnish with additional banana slices or crushed vanilla wafers if desired.
• Chill:
• Refrigerate for at least 4 hours or overnight to allow flavors to meld and the wafers to soften slightly.

Servings: 10 servings

Frequently Asked Questions (FAQs)

Can I use instant pudding instead of homemade?
Yes. Instant vanilla pudding can be used, but homemade pudding gives a richer, creamier flavor.

Can I use a different type of cookie?
Yes. Vanilla wafers are traditional, but shortbread, graham crackers, or even ladyfingers work well.

Can I make it ahead of time?
Yes. Banana pudding tastes even better after chilling for several hours or overnight.

Can I use frozen bananas?
It’s best to use fresh bananas, as frozen bananas can become mushy and release extra liquid.

Can I make it dairy-free?
Yes. Use plant-based milk and non-dairy butter. Whipped coconut cream works as a topping.

Can I add extra flavor?
Yes. Add a splash of banana liqueur, rum, or a pinch of cinnamon to the pudding for extra depth.

Do the wafers stay crunchy?
The wafers soften slightly as they absorb moisture from the pudding and bananas, which is traditional for a creamy texture.

Can I layer in individual cups?
Yes. Individual servings make this dessert perfect for parties or portion control.

Can I substitute sugar?
Yes. Granulated sugar can be replaced with coconut sugar or a sugar substitute, keeping in mind it may slightly alter flavor.

How do I prevent the bananas from browning?
Layer them just before serving or toss sliced bananas with a little lemon juice to slow browning.

How To Store Banana Pudding

Refrigerator:
Store in an airtight container or cover the dish with plastic wrap. Keep refrigerated for up to 3 days.

Freezer:
Freezing is not recommended, as bananas may become mushy and the texture of the pudding may change.

Serving Tips:
Serve chilled for best flavor. Garnish with extra vanilla wafers, banana slices, or a sprinkle of cinnamon before serving.