Classic Banana Pudding Vanilla (Print version)

Layered dessert with creamy vanilla pudding, fresh bananas, and crunchy vanilla wafers topped with light whipped cream.

# What You'll Need:

→ Pudding

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly

08 - 1 box vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually add milk while whisking until smooth.
02 - Heat the mixture over medium heat, stirring constantly until thickened and just bubbling, about 6 to 8 minutes.
03 - Lightly beat egg yolks in a separate bowl. Whisk about 1/2 cup hot milk mixture into yolks to temper, then return yolk mixture to saucepan, stirring constantly.
04 - Cook for an additional 2 to 3 minutes, stirring until thick and smooth. Remove from heat and stir in butter and vanilla extract until fully combined.
05 - Transfer pudding to a bowl, press plastic wrap onto surface to prevent skin, cool to room temperature, then refrigerate for about 1 hour until chilled.
06 - In a 2- to 2.5-quart serving dish, layer one-third vanilla wafers, one-third banana slices, and one-third pudding. Repeat layers twice, finishing with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow flavors to meld.
08 - Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe over pudding layer just before serving.
09 - Optionally garnish with extra vanilla wafers or banana slices. Serve chilled.

# Tips from the pros:

01 -
  • That magical moment when crispy vanilla wafers soften into cake-like layers overnight
  • The way homemade vanilla pudding tastes infinitely better than anything from a box
  • A dessert that looks impressive but relies on simple pantry staples you probably already have
02 -
  • Tempering eggs is the step everyone rushes through but it prevents scrambled egg bits in your final pudding
  • Pressing plastic wrap directly onto the pudding surface while it chills eliminates that skin some people find off putting
  • The wafers need at least 4 hours in the fridge to achieve that perfect softened texture instead of staying crunchy
03 -
  • Room temperature ingredients incorporate more smoothly so pull your eggs and milk out about 20 minutes before starting
  • Whisking constantly might feel tedious but those few minutes of effort prevent scorched milk and lumpy pudding
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