Banana Pudding Recipe

This Banana Pudding Recipe is a creamy and nostalgic recipe, which features sweet ripe bananas and crunchy vanilla wafers. It’s the ultimate Southern comfort food, ready in about 4 hours (including chilling time).

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Banana Pudding Recipe Ingredients

For the Pudding:

• ¾ cup sugar
• ⅓ cup all-purpose flour
• 3 cups whole milk
• 4 egg yolks, beaten
• 3 tbsp butter
• 2 oz cream cheese, softened
• 2 tsp vanilla extract

For the Layers + Topping:

• 48 vanilla wafers (Nilla Wafers)
• 2 ripe bananas, sliced
• 1 cup heavy whipping cream
• 1 tsp sugar

How To Make Banana Pudding Recipe

1. Thicken the base: In a medium saucepan, whisk together the sugar, all-purpose flour, and whole milk. Place the pan over medium heat. Stir constantly to prevent scorching on the bottom. Cook until the mixture bubbles and thickens into a smooth white sauce.
2. Temper the eggs: Place the beaten egg yolks in a small heat-proof bowl. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking vigorously. This warms the eggs gently so they don’t scramble. Pour the egg mixture back into the main saucepan. Cook for another 2 minutes, stirring constantly, until smooth and thickened.
3. Add richness and chill: Remove the pan from the heat. Stir in the butter, softened cream cheese, and vanilla extract until fully melted and combined. Transfer the pudding to a bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until completely cool.
4. Whip the cream: In a chilled bowl, beat the heavy whipping cream and 1 teaspoon of sugar until soft, billowy peaks form. Do not overbeat to butter.
5. Layer and serve: In a trifle bowl or baking dish, arrange a layer of vanilla wafers. Top with sliced bananas and a layer of the cooled pudding. Repeat the layers until you run out of ingredients. Top with the whipped cream. Chill for at least 2-3 hours to allow the wafers to soften slightly before serving.

Recipe Tips

• The Cream Cheese Secret: Adding a small amount of cream cheese (2 oz) gives the custard a subtle tang and an incredibly velvety texture that sets it apart from standard vanilla pudding.
• Preventing Brown Bananas: If you are making this well in advance, you can toss the banana slices in a little lemon juice to prevent browning. However, if the bananas are completely covered by the pudding, the air won’t get to them, keeping them fresh.
• Tempering is Key: Do not skip the tempering step. If you pour cold eggs directly into the boiling milk mixture, you will end up with sweet scrambled eggs instead of smooth custard.
• Wafer Texture: For the classic “cake-like” texture, the pudding needs to sit in the fridge for at least 4 hours so the wafers absorb moisture. If you prefer crunchy wafers, serve immediately after assembling.

What To Serve With Banana Pudding

This dessert is the perfect finish to a hearty BBQ or Southern meal.

• Pulled Pork: The cool pudding balances the smoky meat.
• Fried Chicken: A classic picnic pairing.
• Collard Greens: Southern staples belong together.
• Iced Tea: Sweet tea is the beverage of choice here.

How To Store Banana Pudding Recipe

• Refrigerate: Store the pudding in an airtight container or covered tightly with plastic wrap in the refrigerator. It is best eaten within 2 days. After that, the bananas may turn dark and release liquid.
• Do Not Freeze: Banana pudding does not freeze well. The custard will separate, the wafers will turn to mush, and the bananas will turn black upon thawing.

Banana Pudding Recipe Nutrition Facts

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 180mg
• Total Carbohydrates: 50g
• Dietary Fiber: 1g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per serving based on 8 servings.

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