Description
- This homemade banana pudding is silky, sweet, and nostalgic. Layered with creamy vanilla custard, ripe bananas, and classic Nilla Wafers, it’s the perfect Southern dessert for any occasion.
Ingredients
Scale
- 3–4 ripe bananas
- 1 box Nilla Wafers (or shortbread cookies)
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp butter
- 2 tsp vanilla extract
- 2 cups whipped cream or Cool Whip
Instructions
- In a saucepan, whisk sugar, cornstarch, salt, and milk. Cook over medium heat, stirring until thick.
- Temper egg yolks by slowly adding warm milk mixture, then return to pan. Cook until custard thickens.
- Remove from heat, stir in butter and vanilla. Let cool slightly.
- Layer wafers, banana slices, and pudding in a dish. Repeat layers until used up.
- Press plastic wrap onto pudding surface and chill for at least 3 hours.
- Before serving, top with whipped cream and garnish with banana slices or crushed wafers.
Notes
- Best served chilled. Can be made one day ahead.
- Use lemon juice on banana slices to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg