
This easy banana pudding layers creamy homemade vanilla custard with sweet sliced bananas and crisp Nilla wafers for a dessert that instantly transports me to family reunions in the South. The swirl of pillowy whipped cream on top adds a nostalgic, dreamy finish you can never get enough of.
Whenever I make this banana pudding for a birthday or potluck, the bowl always returns empty. My grandmother taught me this recipe and now it is my secret weapon for impressing a crowd.
Ingredients
- Granulated sugar: brings a gentle sweetness and custard-like texture so choose pure white fine sugar for best results
- Cornstarch: thickens the pudding evenly so sift it if needed to avoid lumps
- Salt: enhances the vanilla flavor and balances the overall sweetness use fine sea salt
- Whole milk: gives the creamiest base for pudding opt for full fat for richness
- Egg yolks: add silky body to the custard use fresh eggs with golden yolks for a richer color
- Unsalted butter: creates a velvety finish always choose real butter
- Pure vanilla extract: brings signature flavor and aroma use good quality real vanilla
- Nilla wafers: provide both crunch and nostalgic vanilla taste look for fresh and crisp ones in the package
- Ripe bananas: sliced just before assembly ensure sweet aroma and flavor choose those with freckles for perfect sweetness
- Heavy whipping cream: is whipped to airy peaks for a luscious top look for cream with at least thirty six percent milk fat
- Powdered sugar: sweetens the whipped cream and keeps it light sift for a smoother texture
- Vanilla extract: in the whipped cream boosts flavor again use pure vanilla for best results
Step-by-Step Instructions
- Make the Pudding:
- In a medium saucepan whisk together the sugar cornstarch and salt until blended to prevent any dry spots. Whisk in the whole milk a little at a time until completely smooth.
- Temper the Eggs:
- In a separate small bowl lightly beat the egg yolks until they are combined and fluid. This allows gentle mixing into the hot pudding.
- Thicken the Pudding:
- Place the saucepan over medium heat and whisk constantly for six to eight minutes. The mixture will start to thicken and just come to a gentle bubble which means the cornstarch is fully activated.
- Combine Yolks and Custard:
- Remove about half a cup of the hot pudding and slowly whisk it into the yolks to slowly bring up their temperature. This step stops the eggs from scrambling as they blend in smoothly.
- Finish Cooking:
- Pour the tempered yolk mixture back into the saucepan. Whisk over low heat for two minutes until the custard is thick and creamy. Take the pan off the heat and immediately stir in the butter and vanilla until melted and smooth.
- Cool the Pudding:
- Pour pudding into a bowl and press plastic wrap right onto the surface. This stops a skin from forming. Let sit at room temperature or refrigerate until slightly cooled so it sets well in the layers.
- Layer the Dessert:
- In your chosen serving dish cover the bottom with Nilla wafers. Arrange a generous layer of banana slices on top. Spoon over one third of the pudding making sure to cover evenly.
- Repeat Layers:
- Continue layering wafers bananas and pudding in two more cycles to use up all ingredients. Always finish with a thick final layer of pudding on top which helps keep the bananas underneath fresh.
- Whip the Cream:
- In a cold mixing bowl beat the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. The cream should hold shape but look satiny and pillowy not stiff.
- Top and Finish:
- Spread or pipe the whipped cream over the final pudding layer. Scatter more banana slices and crushed Nilla wafers to decorate if you wish.
- Chill and Serve:
- Let your assembled banana pudding rest in the fridge for at least two hours. The flavors meld and the wafers soften slightly for the perfect bite.

My favorite part is sneaking a spoonful of the vanilla pudding before layering. My mom used to let me lick the bowl when she made this for Sunday suppers and now my kids do too. When you use perfectly ripe bananas it perfumes the whole kitchen.
Storage Tips
Store your banana pudding covered in the refrigerator for up to twenty four hours. To help keep the bananas bright squeeze a touch of lemon juice on them before layering. If you have leftovers press plastic wrap right against the whipped cream to keep everything from drying out.
Ingredient Substitutions
If you want a lighter version swap in reduced fat milk and a light whipped topping. If you do not have Nilla wafers ladyfingers or shortbread cookies work well though the flavor will be a bit different. Almond milk thickened with an extra spoonful of cornstarch can work for a dairy free custard.
Serving Suggestions
Banana pudding looks beautiful when served in a trifle bowl so guests can see all the delicious layers. For individual servings use small mason jars or cups. It pairs nicely with coffee or as a sweet finish to any Southern style meal.
A Touch of Southern History
Banana pudding has been a beloved classic in the American South for generations. When bananas became widely available in the early twentieth century home cooks combined them with custard and vanilla wafers. The dessert is a staple at church picnics and family gatherings all across the region.
Pro Tips
- Whip the cream right before serving for the fluffiest topping
- Slice bananas last to keep them from browning before assembly
- For the prettiest layers arrange banana slices and cookies along the outer edges of your dish

Common Questions
- → How ripe should the bananas be?
Bananas should be fully yellow for best flavor and texture in the layers—avoid using underripe or overripe fruit.
- → Can I use store-bought pudding mix?
Homemade custard delivers the best flavor, but a vanilla pudding mix can be used for a quicker option if needed.
- → How far in advance can I assemble it?
Your pudding layers can be assembled up to one day ahead. Bananas may brown slightly but taste remains wonderful.
- → What can I substitute for Nilla wafers?
Shortbread or butter cookies are lovely alternatives if Nilla wafers aren't available. Choose a mild, crisp cookie.
- → Is a trifle dish mandatory?
No, you can layer everything in any large serving dish or baking pan. Glass dishes make for a pretty presentation.