Banana Pudding

Banana pudding is a warm and cozy dessert. It mixes soft banana slices, sweet vanilla pudding, and crisp cookies into a creamy, layered treat. People in the American South made banana pudding a home favorite for years. Home cooks and restaurants have served it at picnics, potlucks, and family dinners. The smell of fresh bananas and sweet vanilla fills the kitchen. When you taste it, you get smooth, creamy pudding and soft fruit with a little crisp from the wafers. The texture moves from silky pudding to tender banana to light crunch. This contrast makes each bite fun. Make this classic dish and you will please many people. It looks simple but tastes rich and comforting.

This recipe uses a quick stovetop pudding that thickens with corn starch, real vanilla, and a whipped cream topping. You layer plain vanilla wafers and ripe banana slices for a true old-school feel. It takes little time and uses common pantry items. You can make it the day before and let the flavors blend. I like to serve it chilled so it feels fresh and cool. If you want to try a warm twist, warm the pudding a bit before layering. For a sweet side or an easy swap, try serving this with banana bread or rolls like the ones in my other recipes at banana bread cinnamon rolls recipe. You will find this banana pudding easy to make, full of flavor, and perfect for any season or small celebration or big gathering.

Why make this recipe

• It uses simple pantry items. You need milk, sugar, corn starch, vanilla wafers, bananas, and cream. Most cooks already have these on hand.
• It comes together fast. The pudding cooks in one pan and the assembly takes minutes. You save time on busy days.
• It suits many tastes. The mix of creamy pudding, fresh banana, and crunchy wafers pleases kids and adults.
• It stores well. Make it ahead for parties. The flavors improve after a few hours in the fridge.
• It is budget friendly. This version uses no fancy or costly ingredients and serves many people.
• It is beginner friendly. The steps are simple and repeatable, so new cooks can succeed.
• It is easy to change. You can make it lighter or richer with a few swaps, or add new flavors to fit any event.

This specific version balances speed and taste. The cornstarch pudding cooks quickly and yields a thick, stable cream that holds layers well. The whipped cream topping adds lightness and keeps the dish from feeling too heavy. This makes it a great choice for a crowd or a quick dessert after dinner.

How to make Banana Pudding

This recipe uses a simple stovetop pudding thickened with corn starch. The science is easy: corn starch absorbs liquid and swells when heated, forming a gel that holds the pudding together. We start with a cold mix of milk, sugar, and corn starch so the starch can dissolve evenly. Heating slowly prevents lumps. Stirring moves heat through the pot and breaks steam bubbles, so the pudding thickens smooth and glossy.

After the pudding cooks and cools a bit, we add vanilla and salt. The salt brightens the sweet flavor and the vanilla gives depth. We layer wafers and banana slices so the wafers soak a little from the pudding. This softens them but keeps some texture. Whipping heavy cream to soft peaks creates a light topping that gives contrast to the dense pudding below.

Layering also helps flavors marry. As the pudding chills, the banana releases a little juice that blends with the cream and vanilla. If you want more banana flavor, use extra ripe fruit. If you love other banana treats, try a warm slice with my classic banana bread recipe alongside this pudding for a full banana dessert spread.

Ingredients

• 2 large ripe bananas
• 1 box vanilla wafers
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1 pinch salt
• Optional: additional banana slices for garnish

Choose the best items:

• Pick bananas that are ripe with some brown spots. They taste sweet and mash well. Avoid overly brown or fully black bananas that are too soft.
• Use plain vanilla wafers that are dry and crisp. Fresh wafers give the right crunch before they soften.
• Use whole milk for richness; low-fat milk makes a thinner pudding.
• Use heavy cream with at least 36% fat to whip well and hold soft peaks.
• Use pure vanilla extract for better flavor than imitation.
  Common substitutions:
• For dairy-free: use full-fat coconut milk for the milk and canned coconut cream whipped for topping. Swap wafers for gluten-free vanilla cookies.
• For lower fat: use 2% milk and half-and-half, but expect a thinner pudding.
• For egg-free custard: this recipe already uses cornstarch and no eggs, so it suits those avoiding eggs.

Directions

1. In a medium saucepan, combine the milk, sugar, and corn starch.

   • Mix the dry corn starch into the sugar first so it spreads evenly. Pour in the milk and whisk until smooth with no white streaks. The mix should look uniform and thin. This step reduces lumps and gives a smooth start.

2. Cook over medium heat until the mixture thickens, stirring constantly.

   • Set the pan on medium. Stir with a whisk or wooden spoon in steady circles. At first the mix will look thin and shiny. After a few minutes you will see it grow thicker and coat the spoon. Watch for tiny bubbles at the edge and a slow rolling simmer. When the pudding coats the spoon and leaves a clean line when you run your finger along it, it is ready. The sound will change to a soft simmer. Do not stop stirring or it can stick and form lumps.

3. Remove from heat and stir in the vanilla extract and salt.

   • Take the pan off the heat. Stir in the vanilla and a small pinch of salt. The pudding will smell strongly of vanilla and feel very smooth. The salt will wake up the sweet flavors. Let the pudding cool slightly for 5 minutes so it is warm but not piping hot.

4. Let the pudding cool slightly.

   • Cooling makes the pudding easier to spread without melting the bananas or whipped cream. It should be warm to the touch but not steaming. If it is still thin, it will thicken more as it cools.

5. In a large serving dish, layer vanilla wafers, banana slices, and the pudding mixture. Repeat the layers until all ingredients are used.

   • Make a base layer of wafers across the dish. Place banana slices in a single layer so each slice shows. Spoon a thick layer of pudding to cover the bananas. Smooth lightly with a spatula. Repeat: wafers, bananas, pudding. The top layer should be pudding so the whipped cream can sit on it. You should see rows of pale wafers and gold banana slices when you cut a piece.

6. Whip the heavy cream until soft peaks form and spread it on top of the pudding.

   • Chill your mixing bowl and beaters for best results. Start whipping cream on low, then speed up. Stop when soft peaks form: when you lift the whisk, the cream holds a peak that folds over slightly. Spread gently over the pudding for a cloud-like top. The cream will smell fresh and be light and billowy.

7. Garnish with additional banana slices if desired.

   • Place a few banana slices or crushed wafers on top for color and texture. Add a dusting of cinnamon if you like.

8. Chill in the refrigerator for at least 2 hours before serving.

   • Cover with plastic wrap. As it chills, wafers soften and pudding firms. Two hours is the minimum; overnight is best for full flavor. The chilled pudding should feel set but still creamy.

How to serve Banana Pudding

• Serve in a shallow glass dish or trifle bowl so the layers show. Use a wide spoon to keep layers intact when scooping.
• For parties, portion into small clear cups. Top each cup with a small wafer and banana slice for an attractive single-serve look.
• Pair with coffee or a cold milkshake. A cup of strong black coffee or a simple iced tea balances the sweet dish.
• For a grown-up twist, serve with a small glass of dessert wine or a light rum cocktail. The vanilla and banana flavors match light, sweet wines or rum.

How to store Banana Pudding

• Fridge short-term: Cover tightly with plastic wrap or an airtight lid. Store up to 3 days. The top cream stays best for the first day; after that the wafers soften fully. Keep chilled until serving.
• Freezer long-term: Freezing changes texture. You can freeze the pudding without the whipped cream. Spoon portions into airtight containers and freeze up to 1 month. Thaw in the fridge overnight. Add fresh whipped cream before serving.
• Reheat notes: This dessert is best cold. If you must warm it, scoop a small portion and microwave for 10–20 seconds to take the chill off. Do not heat the whole dish; heat will make the wafers and bananas soggy and the whipped cream collapse.

Tips to make Banana Pudding

• Whisk the dry starch with sugar well before adding milk to avoid lumps.
• Use ripe bananas but not mushy ones; very soft bananas break and make the pudding watery.
• Cool the pudding slightly before layering to protect banana texture.
• Chill the bowl for whipping cream; cold bowls make cream whip faster.
• For smooth pudding, stir continuously as it thickens and work at medium heat.
• If lumps form, pass the warm pudding through a fine sieve and whisk to smooth.
• Taste for sugar and vanilla before cooling; small adjustments here make the flavor shine.

Variation

• The Deluxe Version: Add a thin layer of dulce de leche or caramel between pudding layers and top with toasted pecans for a richer flavor.
• The Light Version: Use low-fat milk and half the sugar, and top with lightly sweetened Greek yogurt whipped with a touch of vanilla.
• The Chocolate Banana Pudding: Stir 2 tablespoons of cocoa powder into the dry mix before adding milk or add a layer of chocolate wafer cookies for a chocolate-banana twist.
• The Tropical Version: Use coconut milk for the pudding and top with toasted coconut flakes and macadamia nuts.
• The Boozy Version: Stir a tablespoon of rum or banana liqueur into the cooled pudding for adult parties.

FAQs

Q: Why is my pudding thin?
A: It may not have cooked long enough or the corn starch did not fully activate. Return the pan to medium heat, whisk constantly, and cook until it thickly coats the spoon and leaves a clear line when you run your finger through it.

Q: Why did my pudding get lumpy?
A: Lumps form when corn starch meets hot liquid too quickly. To fix, whisk the mixture well and strain the warm pudding through a fine mesh sieve. Next time, whisk cornstarch with sugar first and add milk slowly.

Q: Can I make this ahead?
A: Yes. Make the pudding and assemble the dish up to a day ahead. Cover and chill. The flavors meld and the texture improves after a few hours.

Q: Can I use instant pudding mix instead?
A: You can, but homemade cornstarch pudding tastes fresher and has a cleaner vanilla flavor. Instant mixes may be sweeter and less natural.

Q: Can I freeze the whole assembled dish?
A: Freezing the entire dessert changes the cream topping and the banana texture. Freeze only the pudding base if you plan to store long term, then thaw and assemble with fresh cream and bananas.

Conclusion

For a classic take and background on how shops made banana pudding famous, read this note about Magnolia Bakery’s banana pudding tradition at Magnolia Bakery banana pudding history. If you want another tested homemade version with a video guide, check this detailed recipe at Allrecipes best banana pudding recipe.

Classic Banana Pudding

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• Author: lamharmalmehdi25
• Total Time: 125 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

A warm and cozy dessert with layers of creamy vanilla pudding, fresh bananas, and crisp vanilla wafers.

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Ingredients

• 2 large ripe bananas
• 1 box vanilla wafers
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 1 pinch salt
• Optional: additional banana slices for garnish

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Instructions

1. Combine the milk, sugar, and corn starch in a medium saucepan.
2. Cook over medium heat until the mixture thickens, stirring constantly.
3. Remove from heat and stir in the vanilla extract and salt.
4. Let the pudding cool slightly.
5. Layer vanilla wafers, banana slices, and the pudding mixture in a large serving dish.
6. Whip the heavy cream until soft peaks form and spread it on top of the pudding.
7. Garnish with additional banana slices if desired.
8. Chill in the refrigerator for at least 2 hours before serving.

Notes

Chilling for longer enhances the flavors. Perfect for parties and potlucks.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 25g
• Sodium: 50mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: banana pudding, dessert, creamy pudding, Southern dessert, classic recipes