This classic banana pudding recipe strikes the perfect balance between creamy indulgence and nostalgic comfort. Ready in just 30 minutes of hands-on time, followed by 4 hours of chilling, this dessert delivers pure bliss in every spoonful. The modest 289 calories per serving lets you savor this silky-smooth treat without guilt. Whether you’re planning a family gathering or craving a soul-satisfying dessert, this timeless favorite combines layers of rich flavors that will have everyone asking for seconds.
Ingredients
- Dairy: 2½ cups whole milk and ½ cup heavy cream for richness
- Eggs: 1 whole egg and 2 yolks at room temperature for smoothness
- Sugar: ¾ cup to achieve perfect sweetness
- Cornstarch: 4½ tablespoons for ideal thickening
- Butter: 4 tablespoons, chopped, adds creaminess
- Flavoring: 3 teaspoons vanilla extract and ½ teaspoon salt
- Cookies: 1 box Nilla wafers for classic layering
- Fruit: 4 large ripe bananas, sliced
- Optional: Fresh whipped cream for topping
Instructions
- Prepare Base: Heat milk and cream until simmering, stirring frequently
- Mix Custard: Whisk eggs, sugar, and cornstarch until well combined
- Temper Eggs: Gradually add hot milk to egg mixture while whisking
- Cook Pudding: Heat mixture on medium-low for 5-8 minutes until thickened
- Add Flavor: Stir in butter, vanilla, and salt off heat
- Strain: Pour through fine-mesh strainer for silky texture
- Chill: Cover with plastic wrap directly on surface and refrigerate 1+ hour
- Layer: Arrange wafers, bananas, and pudding in alternating layers
- Set: Cover and refrigerate 4-8 hours
- Serve: Top with fresh whipped cream if desired
Cooking Techniques
Making perfect pudding comes down to one simple trick: tempering your eggs! This gentle warming process keeps your pudding smooth and silky. When you add hot milk to your eggs, do it slowly – just a spoonful at a time. Think of it like giving your eggs a warm hug instead of a hot shock. And here’s a friendly tip: keep stirring while the pudding thickens. If you see any lumps, don’t worry! That’s why we strain the pudding at the end.
Storage Tips
Your banana pudding will stay fresh in the fridge for up to 3 days. The plastic wrap trick (placing it directly on the pudding’s surface) is like giving it a protective blanket – it stops that pesky skin from forming on top. If you’re making this ahead, wait to add the final layer of wafers and whipped cream until just before serving. This keeps the wafers crispy and the cream perfectly fluffy!
Serving Suggestions
While this classic dessert shines on its own, you can make it extra special! Try crumbling some extra wafers on top for added crunch. A light dusting of cocoa powder or a sprinkle of chocolate shavings adds a lovely touch. For casual gatherings, serve it in clear glasses to show off those beautiful layers. Want to make it party-perfect? Add some fresh banana slices and mint leaves as garnish right before serving.
Variations
Love this pudding but want to mix it up? Try using chocolate wafers instead of vanilla ones – it’s like a banana-chocolate dream! You can swap the vanilla extract for bourbon vanilla or add a tiny splash of banana extract for extra flavor. Not a fan of whipped cream? A dollop of caramel sauce or a sprinkle of toffee bits works beautifully too. For a lighter version, use 2% milk instead of whole milk, though the pudding won’t be quite as rich.
Banana Pudding
Equipment
- Medium saucepan
- 9 inch square pan or trifle dish
- Fine mesh strainer
- Medium bowl
Ingredients
Pudding Base
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 egg at room temperature
- 2 egg yolks at room temperature
- 3/4 cup sugar
- 4 1/2 tablespoons cornstarch
- 4 tablespoons butter chopped
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
Assembly
- 1 box Nilla wafers
- 4 bananas large, sliced, ripe but not overly ripe
- Fresh whipped cream for topping (optional)
Instructions
- Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
- In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
- Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs.
- Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
- Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
- Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
- Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
- To assemble, line the bottom of the pan with vanilla wafers. Top with sliced bananas, then ½ of the pudding mixture. Repeat with another layer, and end with a final layer of wafers.
- Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
- Top with fresh whipped cream before serving, if desired.
