Classic Banana Pudding

My grandmother kept vanilla wafers in her pantry at all times, not for snacking, but specifically for when the banana pudding mood struck. She taught me that the trick is waiting until the bananas are perfectly spotted with brown. Those bananas have a sweetness that holds up against the rich custard instead of disappearing into it.

I made this for a summer potluck last year and watched it disappear in under fifteen minutes. Someone actually asked if they could take home the serving dish just to lick the last bit of pudding from the corners.

Ingredients

• Granulated sugar: The foundation of your custard base, providing just enough sweetness to balance the tangy milk
• Cornstarch: This is what transforms your milk into proper pudding instead of sweetened scrambled eggs
• Salt: A tiny pinch that wakes up all the flavors and prevents the pudding from tasting flat
• Whole milk: Do not skimp here because the fat carries all the vanilla flavor you are about to add
• Egg yolks: They create that velvety restaurant style texture that instant pudding can never achieve
• Unsalted butter: Whisked in at the end to give the pudding an almost glossy finish
• Vanilla extract: Use the real stuff because this is a vanilla forward dessert and fake extract will taste disappointingly hollow
• Vanilla wafers: These need to be the plain crisp kind, not the fancy soft cookies that will turn to mush immediately
• Ripe bananas: Look for ones with plenty of brown spots because they are sweeter and have better banana flavor
• Heavy cream: Cold cream whips up better and holds its shape longer on top of your pudding layers
• Powdered sugar: Dissolves instantly into the whipped cream so you never bite into a grainy sugar crystal

Instructions

Mix your base:

Whisk together the sugar, cornstarch, and salt in your saucepan until they are completely blended, then gradually whisk in the milk until no dry pockets remain.

Make the custard:

Set the pan over medium heat and stir without stopping until everything thickens and you see the first bubbles, which usually takes about eight minutes.

Temper the eggs:

Beat your yolks in a separate bowl, then whisk in about half a cup of the hot milk mixture before pouring it all back into the saucepan.

Finish the pudding:

Cook everything for a few more minutes until it is thick and smooth, then remove from heat and stir in the butter and vanilla until the pudding looks glossy.

Cool it down:

Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming, then let it cool before chilling for about an hour.

Build your layers:

Arrange one third of your vanilla wafers in the serving dish, top with one third of the banana slices, then cover with one third of the pudding and repeat twice.

Let it rest:

Cover the dish and refrigerate for at least two hours so the wafers soften and all the flavors start to know each other.

Add the topping:

Whip the cream with powdered sugar and vanilla until soft peaks form, then spread it over the pudding just before serving.

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My aunt once rushed the chilling step and served it warm, which actually turned into this happy accident of a dessert. We ate it like a deconstructed banana bread pudding, but the cold version is still the one everyone requests.

Making It Ahead

You can assemble everything except the whipped topping up to twenty four hours in advance. The wafers actually get better as they sit, softening into something almost cake like without completely dissolving.

Choosing The Right Dish

A glass trifle bowl shows off those beautiful layers, but honestly a regular baking dish works perfectly fine. The flavor stays exactly the same even if nobody can ooh and aah over the stripes.

Serving Suggestions

This needs to be cold and it needs to sit for at least a few hours after assembly. The impatient scooping that happens too soon is never quite as good as the version that had time to think about itself in the refrigerator.

• Crush a few extra wafers over the whipped cream for some crunch
• Fresh mint leaves look pretty and add a nice contrast to all that sweet creaminess
• Run your serving spoon under hot water first for picture perfect portions

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There is something deeply comforting about a dessert that does not try to be fancy but still manages to stop conversation at the table.

Recipe Q&A

→ How long should banana pudding chill before serving?

Refrigerate for at least 2 hours after assembling to allow flavors to meld. The pudding base also needs about 1 hour to chill before layering. Plan ahead as the total chilling time is approximately 3 hours for optimal texture and flavor development.

→ Can I make banana pudding ahead of time?

Yes, you can assemble the pudding layers up to 24 hours in advance. However, add the whipped cream topping just before serving to maintain its light, fluffy texture. The wafers will soften pleasantly during this time, creating the classic consistency.

→ Why do my wafers get soggy too quickly?

Sogginess occurs when the pudding is too warm or when assembled too far in advance. Ensure your pudding has cooled completely before layering, and try to serve within 24 hours. You can also lightly toast the wafers briefly before assembling to help them maintain structure longer.

→ Can I use frozen bananas?

Fresh bananas are essential for this dish. Frozen bananas become too soft and watery when thawed, which will make the layers mushy and affect the overall texture. Use ripe but firm bananas that yield slightly to gentle pressure for the best results.

→ What's the difference between using meringue vs whipped cream topping?

Meringue creates a traditional toasted finish with a crisp exterior and marshmallow-like interior, while whipped cream offers a light, cool contrast to the rich pudding layers. Meringue requires baking and should be added just before serving, whereas whipped cream is added after chilling and served immediately.

→ Can I substitute the vanilla wafers?

Vanilla wafers are traditional and provide the classic texture and flavor. You can use ladyfingers for a slightly softer result, or shortbread cookies for a butterier taste. Avoid very soft cookies as they'll disintegrate too quickly in the pudding layers.