This Best Banana Pudding Recipe is a creamy, dreamy dessert that’s impossible to resist. Layers of velvety custard, ripe bananas, and soft vanilla wafers come together in just over an hour. The rich, smooth texture contrasts perfectly with the slight crunch of the cookies, while the natural sweetness of bananas balances the indulgent custard. It’s a nostalgic treat that feels both comforting and luxurious.
With a prep time of 45 minutes and a quick 20-minute cook, this dessert is surprisingly simple yet utterly impressive. Each bite delivers a burst of flavor—creamy, sweet, and subtly tropical. Perfect for gatherings or a cozy night in, this pudding is guaranteed to become a family favorite. Dive in and savor every spoonful!
Ingredients for The Best Banana Pudding
- For the Pudding:
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) cornstarch
- ½ teaspoon salt
- 1 ½ cups (354 ml) whole milk
- 1 ½ cups (354 ml) heavy cream
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 Tablespoons unsalted butter, cut into 3 pieces
- For the Whipped Cream:
- 3 cups (710 ml) heavy cream, cold
- 1 cup (125 g) powdered sugar
- 2 teaspoons vanilla extract
- For Assembly:
- 2-3 ripe bananas
- 3 Tablespoons lemon juice (lime juice may be substituted)
- 45 vanilla wafers, divided (homemade or store-bought)
- 2 oz dark chocolate bar (optional, for garnish)
Step-by-Step Instructions
- Make the Pudding:
- In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
- In a separate bowl, whisk together milk, heavy cream, and egg yolks until well combined.
- While whisking the dry ingredients, slowly drizzle the milk mixture into the saucepan. Whisk until fully combined.
- Place the saucepan over medium heat and whisk constantly until the mixture thickens to a pudding-like consistency (10-15 minutes). Tip: The whisk should leave trails, and the back of a spoon should be fully coated.
- Remove from heat and strain the pudding through a fine mesh sieve into a heatproof bowl.
- Whisk in butter, one piece at a time, until melted. Then, whisk in vanilla extract.
- Let the pudding cool for 15 minutes, stirring occasionally. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled.
- Make the Whipped Cream:
- In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until stiff peaks form.
- Assemble the Pudding:
- Slice bananas into ⅛” thick slices and brush lightly with lemon juice on both sides to prevent browning.
- Spread a thin layer of pudding on the bottom of a 2.5-quart baking dish. Top with an even layer of vanilla wafers (about 20 cookies).
- Place a banana slice (or two, if small) on each vanilla wafer.
- Spread half of the remaining pudding over the banana/cookie layer.
- Add another layer of vanilla wafers and banana slices.
- Top with the remaining pudding and dollop the whipped cream over it.
- Cover and refrigerate for at least 4 hours (best served within 24-48 hours).
- Before serving, crumble 5-6 vanilla wafers over the whipped cream and add chocolate curls or shavings using a potato peeler. Enjoy!
Perfect Presentation Tips
For a stunning finish, crumble 5-6 vanilla wafer cookies over the whipped cream and use a potato peeler to add dark chocolate curls on top. This not only enhances the visual appeal but also adds a delightful crunch and rich flavor. Serve in clear glass bowls or a trifle dish to showcase the beautiful layers of banana, pudding, and whipped cream.
Storage and Freshness Tricks
Store your banana pudding in the refrigerator, covered tightly with plastic wrap or in an airtight container. It’s best enjoyed within 24-48 hours to keep the bananas fresh and the pudding creamy. If you notice the bananas starting to brown, gently stir the top layer before serving to refresh the look.
Quick Time-Saving Hacks
To save time, prepare the pudding up to two days in advance and store it in the fridge. You can also slice the bananas and brush them with lemon juice ahead of time, keeping them in an airtight container until you’re ready to assemble. This way, you can focus on layering and enjoy your dessert sooner!
Delicious Recipe Variations
Switch up the classic by using chocolate wafers instead of vanilla for a decadent twist. You can also layer in some fresh strawberries or a drizzle of caramel sauce for added sweetness. For a boozy version, add a splash of rum or bourbon to the pudding mixture before chilling.
Essential Equipment Guide
A fine mesh strainer is crucial for achieving a smooth pudding texture, while an electric mixer or stand mixer makes whipping the cream a breeze. A 2.5-quart baking dish or a trifle bowl works perfectly for layering and presenting your dessert. A potato peeler is handy for creating those elegant chocolate curls for the topping.
The Best Banana Pudding Recipe
Ingredients
Pudding
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 1 ½ cups whole milk
- 1 ½ cup heavy cream
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 Tablespoons unsalted butter cut into 3 pieces
Whipped Cream
- 3 cups heavy cream cold
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
For Assembly
- 2-3 ripe bananas
- 3 Tablespoons lemon juice lime juice may be substituted
- 45 vanilla wafers divided (click the link to make your own homemade vanilla wafers)
- 2 oz dark chocolate bar optional
Instructions
- Whisk together sugar, cornstarch, and salt in a medium-sized heavy-bottomed saucepan.
- In a large measuring cup or separate bowl, whisk together milk, 1 ½ cups heavy cream, and egg yolks until yolks are beaten and ingredients are well-combined.
- While whisking the dry ingredients, drizzle milk mixture into saucepan and whisk until completely combined.
- Transfer saucepan to stovetop over medium heat and whisk constantly until mixture thickens to a pudding-like consistency. The whisk should leave trails in the pudding and if you dip the back of a spoon into the pudding it should be entirely coated with pudding. Note that this will take some time, typically around 10-15 minutes or possibly even longer. Do not turn up the heat to high or you’ll burn the mixture, cook the eggs, and ruin the pudding. Just be patient!
- Once pudding has thickened, remove from heat and pour through fine mesh strainer into a heatproof bowl. Whisk in butter, one piece at a time until melted and then whisk in vanilla.
- Let pudding sit cool for 15 minutes, stirring occasionally, then cover by pressing a piece of plastic wrap or parchment directly against the surface of the pudding to prevent a skin from forming. Refrigerate until completely cooled before proceeding (pudding may be prepared up to 48 hours in advance). When pudding has cooled, prepare whipped cream.
- Combine 3 cups heavy cream, powdered sugar, and 2 teaspoons vanilla extract and use an electric mixer or stand mixer to beat until stiff peaks have formed.
- Remove chilled pudding from the fridge and stir. Add half of the whipped cream mixture to the pudding and stir together using a spatula until completely combined.
- Slice two bananas into ⅛” thick slices and brush lightly with lemon juice on both sides (this keeps the bananas from browning too quickly).
- Spread a thin layer of pudding over the bottom of a 2.5qt baking dish (or see note 3) and then top with an even layer of vanilla wafers (about 20 cookies for me).
- Top each vanilla wafer with a brushed banana slice (if slices are small, use two per cookie).
- Top the banana/cookie layer with half of your pudding mixture, gently spreading in an even layer.
- Nestle another layer of vanilla wafers into the pudding and top with banana slices (if needed, slice and brush your last banana).
- Top with remaining pudding. Dollop remaining whipped cream on top. Cover and refrigerate at least 4 hours (pudding should be served with 24-48 hours of being assembled). Before serving, crumble 5-6 vanilla wafer cookies over the whipped cream and use a potato peeler to add chocolate curls/shavings overtop. Serve and enjoy!