Go Back
Classic banana pudding layered with vanilla wafers, bananas, and homemade custard

Classic Banana Pudding

Layers of vanilla custard, ripe bananas, and vanilla wafers, finished with fresh whipped cream and chilled until sliceable.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon fine salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • 1 box 11 ounces vanilla wafer cookies
  • 4 ripe but firm bananas sliced

Method
 

  1. Whisk the sugar, cornstarch, and salt in a medium saucepan. In a separate bowl, whisk the egg yolks with about 1/2 cup of the milk until smooth.
  2. Whisk the remaining milk into the saucepan. Cook over medium heat, whisking constantly, until steaming. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them.
  3. Pour the yolk mixture back into the saucepan. Cook, whisking constantly, until the custard thickens and reaches 160°F on an instant-read thermometer, about 3 to 5 minutes. Remove from heat and whisk in the butter and vanilla.
  4. Transfer the custard to a shallow bowl. Press plastic wrap directly onto the surface and chill until cold, at least 2 hours.
  5. Beat the cold heavy cream and powdered sugar to soft peaks. Fold about one-third of the whipped cream into the chilled custard to lighten it.
  6. In a 3-quart dish, arrange a layer of vanilla wafers, followed by banana slices and custard. Repeat the layers, finishing with custard. Cover and refrigerate for at least 4 hours so the wafers soften.
  7. Spread the remaining whipped cream over the pudding before serving. Garnish with extra wafer crumbs if desired; keep refrigerated.