Banana Pudding from Scratch
Southern banana pudding from scratch: creamy homemade vanilla custard, fresh bananas and vanilla wafers layered and chilled until spoonable.
8% of it needs you at the counter
- Hands-on
- 25 min
- Cooking
- 10 min
- Resting
- 4 hr 30 min
- Serves
- 10
- Calories
- 435
- Protein
- 6 g
- Per serving
- $1.14
Why this recipe works
Banana pudding is a Southern potluck classic: vanilla custard, sliced bananas and vanilla wafers, layered in a big dish and topped with whipped cream. Made from scratch, it tastes like the best version you remember.
- A real cooked custard thickened with cornstarch and egg yolks tastes richer than instant pudding and sets firm enough to hold the layers.
- Covering every banana slice in custard keeps the air off them, so they stay pale instead of turning brown.
- A 4-hour chill gives the wafers time to soften into a cake-like layer while still keeping a little bite.
Ingredients
For the custard
For layering
For the topping
You will need
- Medium heavy saucepan
- Whisk
- 2½- to 3-quart serving dish or 8x8-inch baking dish
- Stand or hand mixer
Method
Tap a step number to mark it done.
Start the custard
Whisk the sugar, cornstarch and salt in the saucepan. Whisk in the milk, then the egg yolks, until smooth.
AI-generated illustration of this step. Cook until thick
Cook over medium heat, whisking constantly and scraping the corners, until the custard thickens and a couple of large bubbles break the surface, 7 to 9 minutes. Keep whisking for 1 minute more, then take it off the heat and whisk in the butter and vanilla.
AI-generated illustration of this step. Cool the custard
Pour the custard into a bowl, press plastic wrap onto the surface to stop a skin forming, and let it cool for 30 minutes, until just warm.
AI-generated illustration of this step. Layer
Line the bottom of the dish with a layer of wafers, then a layer of banana slices, then a third of the custard, spreading it to cover the bananas completely. Repeat twice more, ending with custard. Save a few wafers for the top.
AI-generated illustration of this step. Top and chill
Beat the cream and powdered sugar to soft peaks and spread it over the pudding. Cover and refrigerate for at least 4 hours, or overnight. Crumble the saved wafers over the top just before serving.
AI-generated illustration of this step.
Cook's notes
- Whisk the whole time the custard cooks; the bottom catches quickly once it starts thickening.
- If the custard ends up lumpy, push it through a fine sieve while it's still hot.
- It's best eaten within 2 days. After that the bananas soften and the wafers turn mushy.
Nutrition per serving
435 calories
$1.14 estimated cost per serving
Where the calories come from
| Protein | 6% of calories | 6 g |
|---|---|---|
| Carbs | 53% of calories | 58 g |
| Fat | 41% of calories | 20 g |
| Fiber | 2 g | |
| Sodium | 190 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep bananas from turning brown in banana pudding?
Slice them just before layering and cover every slice completely with custard. Air is what browns them, so any banana left exposed on top will darken.
How long does banana pudding need to set?
At least 4 hours in the fridge, and overnight is even better. The wafers need that time to soften and the custard to firm up.
Can I use instant pudding instead?
Yes. Two 3.4-oz boxes of instant vanilla pudding made with 3 cups of cold milk can replace the custard. It's quicker, but sweeter and less rich than the homemade version.
