Banana Pudding

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Banana pudding is an American Southern dessert built from repeating layers of vanilla custard, sliced banana, and vanilla wafer cookies.

The custard cooks on the stovetop by whisking milk, sugar, cornstarch, and egg yolks until the mixture thickens enough to coat a spoon. Layering begins while the custard is still warm, alternating banana rounds and wafers before topping with whipped cream. Refrigeration transforms the wafers as they absorb moisture from the custard, turning from crisp cookies into something resembling soft sponge cake. Fully ripe bananas are essential since underripe ones carry an astringent edge that stands out against the sweet custard. The entire dessert is stovetop-only, no oven required, making it approachable for most kitchens. Overnight refrigeration stabilizes the layers and deepens the overall flavor considerably.

Ingredients

servings

IngredientAmountUnit

milk500 mlml

sugar60 gg

cornstarch30 gg

egg yolks3 eaea

banana2 eaea

vanilla wafers120 gg

whipping cream150 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Add 500ml milk, 60g sugar, 30g cornstarch, and 3 egg yolks to a saucepan.

Before turning on the heat, whisk until the yolks and starch are fully dispersed and no dry lumps remain.
2

Control

Set the pan over medium-low heat and stir constantly for 8 to 10 minutes.

Scrape the bottom and corners so the custard does not scorch, then check that it coats a spoon thickly.
3

Heat

When the first large bubbles rise, keep stirring for 30 seconds to cook out the raw starch taste.

Remove from heat, transfer to a bowl, and press plastic wrap directly on the surface to prevent a skin.
4

Control

Chill the custard for at least 1 hour so the heat leaves and the texture settles.

Slice the 2 bananas thinly just before assembly, which reduces browning and keeps the layers clean.
5

Prep

Arrange part of the 120g vanilla wafers across the bottom of cups or a dish, then add banana slices and custard.

Repeat in the same order to build 3 to 4 even layers without pressing them down hard.
6

Finish

Whip 150ml whipping cream until stiff peaks hold, then spread it over the top.

Refrigerate for at least 2 hours, preferably overnight, until the wafers soften and the layers hold together, then serve cold.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Banana Pudding builds layers of vanilla wafers and custard until the cookies soften into cake.
Finish cue: Whip 150ml whipping cream until stiff peaks hold, then spread it over the top.
Storage and reheating: Refrigeration transforms the wafers as they absorb moisture from the custard, turning from crisp cookies into something resembling soft sponge cake.