This is a from-scratch banana pudding built on a stovetop custard — whole milk, egg yolks, butter, and vanilla — layered with sliced bananas and vanilla wafers, then topped with lightly sweetened whipped cream. The whole thing chills in an 8×8 dish and serves 8, which makes it one of the easiest large-format desserts you can bring to a gathering. No baking required, the components are inexpensive, and it holds up well in the fridge.
Why this recipe works
Two things make this custard reliable. First, tempering the egg yolks — drizzling hot milk into them slowly before they go back into the pan — prevents the eggs from scrambling and gives you a smooth, cohesive pudding rather than a lumpy one. Second, cooking the flour-thickened base until large bubbles form (not just until it looks thick) drives off the raw flour taste and ensures the custard sets firmly enough to hold its layers after chilling. Skip either step and the texture suffers. Everything else in this recipe is forgiving.
About the ingredients
- Whole milk: Don’t substitute reduced-fat milk here. The fat content is what gives the custard its body. Two percent will produce a thinner, less stable set.
- Egg yolks (3 large): Yolks only — no whites. They provide richness and help the custard thicken without going rubbery. Save the whites for meringue cookies or freeze them.
- Vanilla wafers (30 pieces): Standard store-brand wafers work exactly as well as name-brand ones. They soften during chilling, which is the point — you want them to absorb the custard, not stay crunchy.
- Whipping cream: Heavy whipping cream (36% fat or higher) holds its shape longer in the fridge than regular whipping cream. Worth choosing if the dish will sit out at a party.
If something goes sideways
- Custard is lumpy after adding the egg yolks: You added the hot milk too fast. Strain the custard through a fine-mesh sieve before layering — it will smooth out completely and nobody will know.
- Custard is too thin after chilling: It didn’t cook long enough before you pulled it off the heat. Next time, wait for those large, slow bubbles. A thin custard will still taste good but the layers will slide when you scoop.
- Whipped cream weeps or deflates overnight: Add one teaspoon of cornstarch to the cream along with the powdered sugar before whipping. It stabilizes the cream for up to 48 hours — skip the garnish on top if the dish is going more than a day ahead, not worth the extra dish.
- Pudding tastes flat or starchy: The custard needed another minute or two on the heat. Undercooked flour has a pasty aftertaste that doesn’t cook out during chilling.
- Dish is soupy when you serve it: It needed more chilling time. Two hours is the minimum; three to four hours gives a noticeably cleaner scoop, especially if you’re serving a crowd and the dish will be sitting out.
Make-ahead notes
This pudding is actually better made the day before you need it. After 8 hours in the fridge the custard fully sets, the wafers soften to a cake-like texture, and the flavors come together in a way that a 2-hour chill doesn’t quite achieve. Assembled and covered tightly with plastic wrap pressed directly onto the whipped cream surface, it keeps well for up to 3 days in the refrigerator. If you’re scaling up for a larger group, assemble in a 9×13 dish (roughly doubles the recipe) and add an extra hour of chill time. Freezing is not recommended — the custard breaks and the bananas turn gray on thawing.
Classic Banana Pudding
Equipment
- Mixing Bowls
- Saucepan
- Whisk
- 8x8-inch baking dish
Ingredients
For the Pudding Base:
- 2 cups whole milk preferably organic
- ¾ cup granulated sugar
- â…“ cup all-purpose flour
- ¼ teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter room temperature
- 2 teaspoons vanilla extract
For Layering:
- 4 medium ripe bananas sliced
- 30 pieces vanilla wafers
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Instructions
- In a saucepan over medium heat, whisk together the milk, granulated sugar, flour, and salt. Cook, stirring continuously, until the mixture thickens. This should take about 8 minutes. You'll know it's ready when large bubbles form; it should coat the back of a spoon.
- In a separate bowl, lightly whisk the egg yolks. Slowly drizzle a small amount of the hot milk mixture into the yolks, whisking constantly to temper them.
- Return the egg mixture to the saucepan, stirring well. Cook for about 2 more minutes until thick and smooth, then remove from heat.
- Stir in the butter and vanilla extract until melted and combined.
- In an 8x8 inch baking dish, layer the vanilla wafers followed by sliced bananas. Pour half of the pudding mixture over them.
- Add another layer of wafers and bananas, and cover with the remaining pudding.
- In a mixing bowl, whip the cream and powdered sugar together until soft peaks form. Spread this over the pudding.
- Refrigerate for at least 2 hours or until set.
Notes
Tammy’s Tips:Â
- For a more pronounced banana flavor, slightly overripe bananas can be used.
- If you prefer a less sweet pudding, adjust the sugar down to 1/2 cup.
- To keep bananas from browning, dip them in lemon juice before layering.
Nutrition
FAQ
Can I make the custard the night before and assemble the next day?
Yes, but press plastic wrap directly onto the surface of the warm custard before refrigerating it to prevent a skin from forming. Reheat it gently on the stovetop with a splash of milk, whisking until smooth, before you layer it — cold custard straight from the fridge is too stiff to pour evenly.
How many servings do I get from one batch, and how do I scale it up?
One batch fills an 8×8 dish and yields 8 generous servings. For a party of 16 to 20, double the recipe and use a 9×13 dish; the custard quantity works out cleanly and the layering method stays the same.
Will the bananas turn brown before I serve it?
The recipe card tip covers lemon juice, but another option is to layer the bananas so they’re fully surrounded by custard on both sides rather than exposed at the edges. Bananas in direct contact with air brown faster than those buried in the pudding.
Can I use store-bought pudding mix instead of making the custard from scratch?
You can, but the texture will be noticeably softer and the flavor thinner — instant pudding contains stabilizers that give it a different mouthfeel than a cooked egg-yolk custard. If you’re making this for a crowd and convenience matters more, cook-and-serve pudding mix (not instant) is a closer substitute than instant.
Try these next
- Caramelized Banana Tart
- Soft and Sweet Banana Bread Cookies
- Toasted Coconut Custard Pie
- Southern Classic Pecan Pie