Ingredients
For the Vanilla Pudding
- 3/4 cup granulated sugar.
- 1/4 cup cornstarch.
- 1/4 teaspoon salt.
- 3 cups whole milk.
- 4 large egg yolks.
- 2 tablespoons unsalted butter.
- 2 teaspoons pure vanilla extract.
For the Banana Pudding Layers
- 4 medium ripe bananas, sliced into 1/4-inch rounds.
- 1 box vanilla wafer cookies, about 11 ounces.
- 2 cups whipped topping, thawed if frozen.
Optional Ingredients
- 1/2 teaspoon ground cinnamon for a warm spice note.
- 1/4 cup chopped pecans for a little crunch.
- 1 tablespoon fresh lemon juice to lightly coat banana slices and help slow browning.
- Extra vanilla wafers for decorating the top.
- Fresh banana slices for garnish just before serving.
- 1/4 cup caramel sauce for drizzling over individual servings.
Ingredient Substitutions
- Whole milk: Use 2% milk for a slightly lighter pudding. Avoid skim milk if you want the richest texture.
- Granulated sugar: An equal amount of superfine sugar can be used.
- Unsalted butter: Salted butter works in a pinch. If using it, reduce or omit the added salt.
- Pure vanilla extract: Vanilla bean paste can be substituted in an equal amount for deeper vanilla flavor.
- Whipped topping: Use about 2 cups of homemade sweetened whipped cream.
- Vanilla wafers: Shortbread cookies or similar crisp vanilla cookies can work, although the finished flavor and texture will be different.
- Regular dairy milk: Lactose-free whole milk can generally be used as a direct substitute.
Equipment Needed
- Medium heavy-bottomed saucepan.
- Large mixing bowl.
- Medium mixing bowl.
- Whisk.
- Silicone spatula or wooden spoon.
- Measuring cups.
- Measuring spoons.
- Liquid measuring cup.
- Sharp kitchen knife.
- Cutting board.
- Fine-mesh strainer, optional but helpful.
- Plastic wrap.
- 2-quart serving dish, trifle bowl, or 8 x 8-inch baking dish.
- Serving spoon.
- Refrigerator.
Optional equipment
- Electric hand mixer for homemade whipped cream.
- Individual dessert cups or mason jars for single servings.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients and Dish
Measure all ingredients before turning on the stove. Separate the egg yolks from the whites and place the yolks in a medium bowl.
Set out your serving dish so assembly is quick once the pudding has cooled.
Do not slice the bananas too early. Freshly cut bananas begin browning when exposed to air.
Starting the pudding before measuring everything can lead to overcooking while you search for ingredients.
Step 2: Combine the Dry Ingredients
In a medium heavy-bottomed saucepan, whisk together.
3/4 cup granulated sugar.
1/4 cup cornstarch.
1/4 teaspoon salt.
Whisk for about 20 to 30 seconds, breaking up any visible cornstarch lumps.
The mixture should look evenly blended and powdery, with no obvious clumps.
Mixing the cornstarch with sugar before adding liquid helps reduce lumps in the finished pudding.
Step 3: Add the Milk
Slowly pour in the 3 cups whole milk while whisking continuously.
Keep whisking until the mixture looks smooth and the cornstarch is fully dispersed.
Place the saucepan over medium heat.
Cook for approximately 5 to 7 minutes, whisking frequently and scraping along the bottom and corners of the pan.
The mixture will gradually change from thin and milky to noticeably thicker. Small bubbles should begin appearing near the edges.
Do not use high heat to speed up the process. High heat can scorch the milk on the bottom before the pudding thickens evenly.
Step 4: Temper the Egg Yolks
Whisk the 4 egg yolks until smooth.
Once the hot milk mixture has thickened slightly, slowly drizzle about 1 cup of the hot mixture into the egg yolks while whisking constantly.
Add the hot liquid gradually rather than all at once.
This process is called tempering. It slowly raises the temperature of the egg yolks so they blend into the pudding instead of turning into scrambled eggs.
The tempered yolk mixture should remain smooth, glossy, and pourable.
Never dump cold egg yolks directly into very hot pudding.
Step 5: Finish Cooking the Pudding
Slowly pour the tempered egg mixture back into the saucepan while whisking continuously.
Continue cooking over medium to medium-low heat for 2 to 4 minutes. Whisk constantly.
The pudding is ready when it becomes thick enough to coat the back of a spoon or spatula. A gentle bubble or two may rise to the surface.
Drag a finger through the pudding coating on the back of a spoon. The line should remain visible instead of immediately flowing back together.
Do not walk away from the saucepan. Thickened pudding can scorch quickly.
Step 6: Add Butter and Vanilla
Remove the saucepan from the heat.
Immediately stir in.
2 tablespoons unsalted butter.
2 teaspoons pure vanilla extract.
Whisk until the butter has completely melted and the pudding looks smooth and glossy.
For an extra-silky texture, pour the pudding through a fine-mesh strainer into a clean bowl.
The finished pudding should be creamy, shiny, and free from visible lumps.
Step 7: Cool the Pudding
Press a piece of plastic wrap directly against the surface of the warm pudding. This prevents a skin from forming.
Allow it to cool at room temperature for about 20 minutes, then refrigerate for approximately 45 to 60 minutes, or until cooled but still easy to spread.
Do not assemble the dessert with piping-hot pudding. Excess heat can make the bananas overly soft and cause the whipped topping to melt.
Step 8: Slice the Bananas
Peel and slice the 4 medium bananas into approximately 1/4-inch rounds.
If desired, gently toss the slices with a very small amount of fresh lemon juice.
The slices should be firm enough to hold their shape without turning mushy.
Use only a light coating of lemon juice. Too much can give the dessert a noticeable sour flavor.
Step 9: Build the First Layer
Arrange a layer of vanilla wafers across the bottom of your serving dish.
Add a single layer of banana slices over the cookies.
Spoon approximately one-third of the cooled vanilla pudding over the bananas and spread it gently with a spatula.
Add a thin layer of whipped topping.
Spread gently rather than pressing hard. Heavy pressure can crush the bananas and cookies.
Step 10: Repeat the Layers
Continue layering.
Vanilla wafers.
Banana slices.
Vanilla pudding.
Whipped topping.
Repeat until the ingredients are used, finishing with whipped topping on top.
Each layer should be reasonably even so every serving gets cookies, bananas, pudding, and whipped topping.
Do not pack the wafers too tightly. A little space allows the pudding to settle naturally between the layers.
Step 11: Chill the Banana Pudding
Cover the dish and refrigerate for at least 4 hours.
For a softer, more traditional texture, chill it for 6 to 8 hours.
During chilling, the vanilla wafers absorb moisture from the pudding and soften into cake-like layers. This resting time is an important part of a good Classic Banana Pudding Recipe.
Serving immediately after assembly. The flavors and textures need time to come together.
Step 12: Garnish and Serve
Just before serving, decorate the top with.
Extra vanilla wafers.
Fresh banana slices.
Chopped pecans.
A light sprinkle of cinnamon.
A small caramel drizzle.
Serve cold.
The pudding should look creamy and layered, while the wafers inside should be soft but not completely dissolved.
Add fresh banana slices to the top only shortly before serving because exposed banana slices brown quickly.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Granulated sugar – $0.30.
Cornstarch – $0.20.
Salt – $0.02.
Whole milk – $1.25.
Large egg yolks – $1.20.
Unsalted butter – $0.35.
Pure vanilla extract – $0.75.
Bananas – $1.20.
Vanilla wafer cookies – $3.50.
Whipped topping – $2.25.
Estimated Total Recipe Cost
Approximately $11.02 USD.
Estimated Cost Per Serving
Approximately $1.38 USD per serving.
