Banana Pudding Layered Dessert

My grandmother kept vanilla wafers in the same cupboard for thirty years, and the second that box crinkle sound hit my ears, I knew banana pudding was coming. She never measured anything, just poured sugar until it felt right and sliced bananas while telling me about her day at the beauty shop. The whole house would smell like warm vanilla and caramelized sugar, pulling everyone into the kitchen before dinner even finished cooking.

I brought this to my first potluck dinner after moving to a new city, nervous about fitting in. An older woman took one bite, closed her eyes, and told me it tasted exactly like her mamas version, which felt like being welcomed home. Now whenever I make it, I think about how food can bridge decades and strangers in one spoonful.

Ingredients

• 3/4 cup granulated sugar: This amount sweetens perfectly without overpowering the vanilla
• 1/4 cup cornstarch: The thickening magic that transforms milk into silky pudding
• 1/4 tsp salt: Just enough to enhance the vanilla and balance sweetness
• 3 cups whole milk: Full fat makes all the difference for richness and body
• 4 large egg yolks: Creates that velvety custard texture you cannot get from starch alone
• 2 tbsp unsalted butter: Adds a luxurious finish and helps the pudding set beautifully
• 2 tsp vanilla extract: Use the good stuff here because vanilla is the star of the show
• 1 box vanilla wafers: Nilla wafers are traditional but any crisp vanilla cookie works
• 4 medium ripe bananas: Look for bananas with some brown spots for maximum sweetness
• 1 cup heavy cream: Whips into that cloudlike topping that makes everything feel fancy
• 2 tbsp powdered sugar: Sweetens the cream without making it grainy
• 1/2 tsp vanilla extract: A little extra vanilla in the whipped cream ties everything together

Instructions

Make the pudding base:

Whisk sugar, cornstarch, and salt in your saucepan until well combined, then gradually whisk in the milk until no dry pockets remain.

Cook until thickened:

Set the pan over medium heat and stir without stopping for 6 to 8 minutes until the mixture bubbles and thickens enough to coat the back of your spoon.

Temper the egg yolks:

Whisk your yolks in a separate bowl, then slowly whisk in about half a cup of the hot pudding before pouring it all back into the saucepan.

Finish the pudding:

Cook for another 2 to 3 minutes while stirring constantly until the mixture is thick and glossy, then remove from heat and stir in the butter and vanilla.

Cool the pudding:

Press plastic wrap directly onto the surface to prevent a skin from forming, then cool to room temperature and refrigerate for about an hour.

Layer everything:

Arrange one third of your wafers in the dish, top with one third of the banana slices, then spread one third of the pudding over them and repeat twice.

Chill thoroughly:

Cover the dish and refrigerate for at least 2 hours so the wafers can soften and all the flavors can mingle together.

Add the whipped topping:

Whip the heavy cream with powdered sugar and vanilla until soft peaks form, then spread it generously over the chilled pudding.

Finish and serve:

Garnish with extra wafers or banana slices if you like, then serve cold and watch people go quiet after that first bite.

Save

My youngest declared this the best thing I have ever made after requesting it for three straight birthdays. There is something about that combination of creamy, crunchy, and sweet that makes people close their eyes and smile without realizing it.

Make Ahead Magic

You can assemble the entire pudding up to 24 hours before serving, but wait to whip the cream until right before you are ready to serve it. The pudding actually gets better as it sits, giving those wafers time to soften into cake-like layers that soak up all that vanilla flavor.

Getting The Perfect Layers

Start with wafers on the bottom so they do not float up in the pudding, and arrange your banana slices in a single layer rather than piling them up. I like to slightly overlap the wafers to ensure every spoonful gets some cookie, which is honestly the whole point of this dessert.

Serving And Storage

Banana pudding is best within the first 24 hours because the bananas will start to oxidize and soften. If you know you need to make it further in advance, toss your banana slices in a little lemon juice before layering them.

• Use a clear glass dish so everyone can see those beautiful layers
• Crisco the inside of your dish for easier serving
• Make extra whipped cream because people will want seconds

Save

There is comfort in a dish that has stood the test of time, and banana pudding earns its place at every Southern table for good reason. Hope it becomes a staple in your kitchen too.

Recipe Q&A

→ How do you prevent lumps in the vanilla pudding?

Whisk the sugar, cornstarch, and milk mixture constantly over medium heat until thickened, and temper the egg yolks carefully by slowly adding some hot pudding before mixing all together.

→ Can I prepare this dessert in advance?

Yes, layering and chilling for at least two hours allows flavors to meld beautifully, and it can be stored covered in the refrigerator for up to 24 hours for best texture.

→ What is the best way to slice bananas for this dessert?

Use ripe but firm bananas peeled and sliced evenly into medium-thin rounds for consistent layering and texture contrast.

→ Are there any alternatives to the vanilla wafers?

Other crisp cookies like shortbread or graham crackers can be substituted to add a similar crunch and vanilla flavor.

→ How can I achieve a lighter topping?

Use low-fat milk in the pudding and lightened whipped cream or a different whipped topping while maintaining the original flavor balance.