Banana Pudding

This Banana Pudding is creamy, nostalgic, and deeply comforting, with silky vanilla custard layered between sweet banana slices and tender vanilla wafers. The contrast of cool whipped cream, softening biscuits, and fresh fruit makes it simple but irresistible.

Nutrition · per serving

538kcal

10.5gProtein

69.8gCarbs

24.6gFat

2.8gFiber

2 servings

Ingredients

11 items

Vanilla pudding

whole milk300 ml

egg yolks2

caster sugar45 g

cornstarch18 g

fine salt1 pinch

vanilla extract5 ml

unsalted butter10 g

Layers and topping

ripe bananas2 medium (about 220 g peeled)

vanilla wafers60 g

double cream80 ml

caster sugar8 g

Tips

•For a stronger banana flavour, choose ripe bananas with a few brown speckles, but avoid overly mushy fruit.
•If you want a neater finish, reserve 2 or 3 wafers to crush over the top just before serving.
•The pudding can be made a few hours ahead and chilled; the wafers will soften more and become cake-like.
•If you only have granulated sugar, it can be used in place of caster sugar.

Steps

1
Prepare the pudding base: in a medium bowl, whisk the egg yolks, caster sugar, cornstarch, and salt until smooth and pale with no dry lumps remaining.
2 egg yolks45 g caster sugar18 g cornstarch1 pinch fine salt
2
Warm the milk in a small saucepan over medium heat until steaming but not boiling, about 2 to 3 minutes. Slowly whisk about half of the hot milk into the yolk mixture to temper it, then pour everything back into the saucepan. This prevents the eggs from scrambling.
300 ml whole milk
3
Cook the pudding over medium-low heat, whisking constantly and scraping the corners of the pan, until thickened and just bubbling, 2 to 4 minutes. Once thick, whisk for 30 seconds more to fully cook the starch, then remove from the heat and whisk in the vanilla extract and butter until glossy.
5 ml vanilla extract10 g unsalted butter
4
Transfer the pudding to a bowl and press a piece of baking paper or cling film directly onto the surface to prevent a skin. Let it cool for 10 minutes at room temperature.
5
While the pudding cools, whip the double cream with the remaining caster sugar to soft peaks. It should hold gentle folds rather than stiff points so it layers neatly.
80 ml double cream8 g caster sugar
6
Slice the bananas into 5 mm rounds. In 2 serving glasses or small bowls, make the first layer with a few vanilla wafers, then banana slices, then a spoonful of pudding. Repeat the layers until all the wafers, bananas, and pudding are used.
2 medium (about 220 g peeled) ripe bananas60 g vanilla wafers
7
Top each pudding with the whipped cream. For the best classic texture, rest the assembled puddings for 10 minutes so the wafers soften slightly while still keeping some bite. Serve chilled or at cool room temperature.

Origin & History

Banana pudding is a beloved Southern American dessert that became especially popular in the 20th century with the rise of commercial vanilla wafers and home-style custard puddings. The classic version layers bananas, vanilla pudding, and wafers, often finished with whipped cream or meringue.

american banana dessert vegetarian custard no-bake-style classic

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Steps

Prepare the pudding base: in a medium bowl, whisk the egg yolks, caster sugar, cornstarch, and salt until smooth and pale with no dry lumps remaining.

2 egg yolks45 g caster sugar18 g cornstarch1 pinch fine salt

Warm the milk in a small saucepan over medium heat until steaming but not boiling, about 2 to 3 minutes. Slowly whisk about half of the hot milk into the yolk mixture to temper it, then pour everything back into the saucepan. This prevents the eggs from scrambling.

300 ml whole milk

Cook the pudding over medium-low heat, whisking constantly and scraping the corners of the pan, until thickened and just bubbling, 2 to 4 minutes. Once thick, whisk for 30 seconds more to fully cook the starch, then remove from the heat and whisk in the vanilla extract and butter until glossy.

5 ml vanilla extract10 g unsalted butter

Transfer the pudding to a bowl and press a piece of baking paper or cling film directly onto the surface to prevent a skin. Let it cool for 10 minutes at room temperature.

While the pudding cools, whip the double cream with the remaining caster sugar to soft peaks. It should hold gentle folds rather than stiff points so it layers neatly.

80 ml double cream8 g caster sugar

Slice the bananas into 5 mm rounds. In 2 serving glasses or small bowls, make the first layer with a few vanilla wafers, then banana slices, then a spoonful of pudding. Repeat the layers until all the wafers, bananas, and pudding are used.

2 medium (about 220 g peeled) ripe bananas60 g vanilla wafers

Top each pudding with the whipped cream. For the best classic texture, rest the assembled puddings for 10 minutes so the wafers soften slightly while still keeping some bite. Serve chilled or at cool room temperature.