Grandma’s Classic Banana Pudding

4.65 from 14 votes

Classic Banana Pudding Recipe

This classic banana pudding is a staple Southern dessert for all the right reasons. Indulge in its thick, creamy pudding, fresh banana slices, and delightful layers of tender vanilla wafers!

Prep:

20 minutes

Cook:

10 minutes

Total Time:

30 minutes

Servings:

8
people

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Ingredients

• 4 large eggs room temperature
• ½ cup granulated sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 2½ cups whole milk
• 2 tablespoons unsalted butter (¼ stick)
• 1 teaspoon pure vanilla extract
• 40 vanilla wafers
• 4 ripe bananas sliced crosswise
• Whipped cream for serving

US Customary – Metric

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan

Instructions

• Separate the yolks from the whites of 3 of the eggs. Reserve the whites for another recipe. Add the remaining whole egg to the yolks and whisk thoroughly until combined.
  4 large eggs
  
• In a large saucepan, combine the granulated sugar, all-purpose flour, and kosher salt. Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring consistently, until the mixture begins to bubble and noticeably thicken.
  ½ cup granulated sugar, 3 tablespoons all-purpose flour, ½ teaspoon kosher salt, 2½ cups whole milk
  
• Remove the saucepan from the heat. Slowly pour about ½ cup of the warm milk mixture into the whisked eggs, whisking continuously to temper the eggs and prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium-low heat and bring it to a gentle boil, whisking constantly.
  
• Continue to cook over low heat for 2-3 minutes, whisking frequently, until the pudding reaches a thick, custard-like consistency. Remove from the stovetop and stir in the unsalted butter and pure vanilla extract until fully incorporated. Allow the pudding to cool for 10-15 minutes, stirring occasionally, before assembling.
  2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
  
• Spread a thin, even layer of the prepared pudding into the bottom of a shallow 9×13-inch baking pan. Arrange a single layer of vanilla wafers over the pudding, followed by a layer of freshly sliced bananas. Spread half of the remaining pudding evenly over the banana slices.
  40 vanilla wafers, 4 ripe bananas
  
• Repeat the layering process: add another layer of vanilla wafers, followed by more banana slices, and then the remaining pudding. For a classic finish, top the final pudding layer with a scattering of crumbled vanilla wafers.
  
• When you are ready to serve, enhance each portion with a generous dollop of freshly made whipped cream.
  Whipped cream

Notes

• Gluten-Free Adaptation: To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, ensure you use certified gluten-free vanilla wafers.
• The thickening of your pudding primarily occurs during the cooking process on the stovetop. The longer you gently heat and whisk the milk mixture, the denser and thicker it will become. Be mindful not to overheat or burn it, especially towards the end of cooking.
• After cooking the pudding on the stove, it’s essential to let it cool completely before you begin layering with the wafers and bananas. While you can serve the assembled pudding immediately (no chilling is strictly necessary), allowing it to chill in the refrigerator for at least 2 hours, or ideally overnight, will help it set beautifully and achieve its optimal rich, thick consistency.
• Bananas naturally begin to brown after a couple of days due to oxidation. If you plan to prepare this dessert several days in advance, a helpful tip is to lightly brush or toss the banana slices with a small amount of lemon juice. This simple step will significantly slow down the browning process, keeping your pudding looking fresh longer.

Storage Guidelines: Store any leftover classic banana pudding in the refrigerator. Ensure it is tightly covered with plastic wrap, directly pressing the wrap onto the surface of the pudding to prevent a skin from forming and to keep it fresh. It will remain delicious for up to 3 days. The cooked pudding itself (without the wafers and bananas) can be frozen in an airtight container for up to 1 month. However, freezing the entire layered dessert is generally not recommended, as the wafers tend to become soggy upon thawing, compromising the desired texture.

Nutrition Facts

Classic Banana Pudding Recipe

Amount Per Serving

Calories 356
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Cholesterol 100mg33%

Sodium 327mg14%

Potassium 387mg11%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 33g37%

Protein 7g14%

Vitamin A 374IU7%

Vitamin C 5mg6%

Calcium 112mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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Step-by-Step Guide to Making the Best Banana Pudding

Crafting this delicious banana pudding is a simple yet rewarding process. Follow these detailed steps to ensure a perfect, creamy dessert every time.

1. Preparing the Eggs for Custard

Begin by carefully separating the yolks from the whites of three large eggs. Place the egg whites aside; they can be used for another culinary creation, perhaps some light and airy Easter macarons! In a separate bowl, combine the three egg yolks with the remaining one whole egg. Whisk this mixture thoroughly until it is uniform in color and texture. This initial step is vital for a smooth, rich custard base.

2. Cooking the Pudding Base

In a spacious saucepan, whisk together ½ cup of granulated sugar, 3 tablespoons of all-purpose flour, and ½ teaspoon of kosher salt. This dry blend forms the foundational flavor and thickening agent. Gradually pour in 2½ cups of whole milk, whisking constantly to ensure no lumps form. Place the saucepan over medium heat and continue to stir frequently. Keep stirring until the mixture begins to visibly bubble and thicken to a pourable yet substantial consistency. This stage develops the initial creamy texture of your pudding.

3. Tempering the Eggs

Once the milk mixture has thickened slightly, remove the saucepan from the heat. This next step, known as tempering, is crucial for preventing the eggs from scrambling. Slowly pour approximately ½ cup of the warm milk mixture into your whisked egg mixture, whisking continuously and vigorously. This gradual introduction of heat gently raises the temperature of the eggs. After tempering, whisk the warmed egg mixture back into the saucepan with the remaining milk base. Return the saucepan to medium-low heat and continue to whisk gently until the pudding reaches a soft, gentle boil.

4. Achieving Perfect Pudding Thickness and Flavor

Maintain the pudding over low heat for an additional 2-3 minutes, whisking frequently. During this time, the pudding will continue to thicken, developing its signature rich and smooth consistency. Once it reaches your desired thickness (remember, it will continue to thicken as it cools), remove the saucepan from the stovetop. Immediately stir in 2 tablespoons of unsalted butter and 1 teaspoon of high-quality vanilla extract. The butter adds richness, and the vanilla enhances the overall flavor profile. Allow the pudding to cool for 10-15 minutes, stirring occasionally to prevent a skin from forming on top. This cooling period is essential before assembly.

5. Layering for Delightful Texture

Now comes the fun part: assembly! Spread a thin, even layer of the still-warm pudding across the bottom of a shallow 9×13-inch baking pan. This initial layer ensures the wafers begin to soften. Carefully arrange a single layer of vanilla wafers (you’ll use about 20 for this layer) over the pudding. Follow this with an even layer of freshly sliced bananas (using approximately 2 bananas). Then, spread half of the remaining pudding evenly over the banana slices, ensuring they are well-covered and protected from air.

6. Final Layers and Serving Suggestions

Continue the layering process: add another layer of vanilla wafers (using the remaining 20 wafers), followed by the rest of your sliced bananas (from the last 2 bananas), and finally, spread the remaining pudding to create the top layer. For a classic aesthetic and added texture, sprinkle some crumbled vanilla wafers over the very top. While this banana pudding can be enjoyed immediately, allowing it to chill in the refrigerator for at least 2 hours (or even better, overnight) allows the flavors to meld and the wafers to soften to their ideal cake-like consistency. When you’re ready to serve, garnish each individual portion with a generous dollop of freshly whipped cream for an extra touch of indulgence. Remember, a light brush of lemon juice on the bananas before layering can help prevent browning if storing for a few days.

Expert Tips for a Flawless Banana Pudding

Achieving the perfect homemade banana pudding is easier with a few insider tricks. Here are some expert tips to ensure your dessert is nothing short of spectacular:

• Room Temperature Eggs: Always start with room temperature eggs for your custard. They incorporate more evenly into the mixture, creating a smoother, more consistent pudding texture.
• Continuous Whisking: When cooking the custard, continuous whisking is your best friend. This prevents lumps from forming and ensures even cooking, leading to that luxurious, silky consistency. Don’t step away from the stove!
• Don’t Overcook the Pudding: The pudding will continue to thicken as it cools. Remove it from the heat when it’s slightly thinner than your desired final consistency to avoid an overly stiff pudding.
• Quality Vanilla is Key: Since vanilla is a prominent flavor, use a high-quality pure vanilla extract. It makes a noticeable difference in the overall taste of your custard.
• Chilling is Crucial: While you can eat it immediately, chilling the banana pudding for at least 2-4 hours (or preferably overnight) allows the vanilla wafers to soften to that delightful cake-like texture and gives the flavors time to fully meld. This step transforms a good pudding into a great one.
• Prevent Banana Browning: As mentioned, a light toss with lemon juice or even pineapple juice can significantly delay banana browning, keeping your pudding looking fresh and appealing.

Delicious Variations to Customize Your Banana Pudding

While this classic banana pudding recipe is perfect as is, it also serves as a fantastic canvas for creative variations. Here are a few ideas to inspire you:

• Chocolate Drizzle: For chocolate lovers, a generous drizzle of melted chocolate or chocolate syrup over each serving, or even between layers, adds a decadent touch.
• Caramel Swirl: Introduce a rich caramel flavor by swirling in some dulce de leche or salted caramel sauce into your custard layers.
• Spiced Pudding: A pinch of cinnamon or nutmeg in your custard can add a warm, inviting spice, especially lovely during colder months.
• Toasted Coconut: Sprinkle toasted coconut flakes on top of your pudding for an exotic twist and added crunch.
• Graham Cracker Crust: Instead of, or in addition to, vanilla wafers, use crushed graham crackers as a base layer for a cheesecake-like crust.
• Different Wafers: Experiment with chocolate wafers for a banana-chocolate combination, or even shortbread cookies for a buttery flavor.
• Mini Servings: Instead of a large baking dish, assemble the pudding in individual parfait glasses or small jars for elegant single-serve desserts.

Frequently Asked Questions (FAQs) About Banana Pudding

Here are answers to some common questions about making and enjoying classic banana pudding:

• Why did my custard turn out lumpy? Lumpy custard typically occurs if the mixture isn’t whisked continuously during cooking, or if the eggs weren’t tempered properly (added too quickly to the hot milk mixture, causing them to scramble). Always whisk vigorously and temper your eggs slowly!
• Can I use milk substitutes? While whole milk provides the richest and creamiest texture, you can experiment with other full-fat milk substitutes like almond milk or oat milk. Be aware that the texture and flavor might vary slightly.
• How ripe should the bananas be? Choose bananas that are fully yellow with just a few small brown spots. They should be sweet but still firm enough to hold their shape when sliced. Overly ripe bananas (the kind you’d use for banana bread) will be too soft and mushy for pudding layers.
• Do I have to chill the pudding? While you can serve it right after assembly, chilling is highly recommended. It allows the custard to fully set and thicken, and it gives the vanilla wafers time to soften into that desirable cake-like texture. Chilling also lets the flavors meld beautifully.
• What if I don’t have a 9×13-inch baking pan? You can use any similarly sized dish. A trifle bowl works wonderfully for showing off the layers, or you can even make individual servings in small glasses or ramekins.
• Can I make this recipe ahead of time for a party? Yes, banana pudding is an excellent make-ahead dessert! Prepare it the day before your event and chill it overnight. This gives it ample time to set and for the flavors to develop fully. Just remember to add a little lemon juice to your banana slices if making it more than 24 hours in advance to prevent excessive browning.