Banana Pudding Recipe: Layered Vanilla Custard, Wafers and Fresh Bananas

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Banana pudding is a Southern layered dessert of vanilla custard, sliced bananas and vanilla wafer cookies, left to chill until the cookies soften into a cake-like texture. This version cooks the custard from scratch on the stovetop with egg yolks, milk and cornstarch, then folds in whipped cream for a light finish. The whole recipe takes about 30 minutes of active work and at least 4 hours in the refrigerator, so it is ideal to prepare the day before serving.

Ingredients

This fills a 2-quart (9×9-inch or 8×11-inch) dish and serves 10 to 12.

For the custard

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon kosher salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

For the layers

• 1 box (11 ounces) vanilla wafer cookies
• 4 to 5 ripe bananas, sliced 1/4 inch thick
• 1 tablespoon lemon juice (to toss with the bananas)

For the whipped cream topping

• 1 1/2 cups cold heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Crushed vanilla wafers for garnish

Instructions

1. In a medium saucepan, whisk the sugar, cornstarch and salt together so no cornstarch lumps remain. Gradually whisk in the milk until smooth.
2. Whisk in the egg yolks. Set the pan over medium heat and cook, whisking constantly, for 8 to 10 minutes, until the mixture thickens and large bubbles slowly pop on the surface.
3. Keep whisking and cook 1 minute more after it begins to bubble to fully cook the cornstarch. The custard should coat the back of a spoon thickly.
4. Remove from the heat and stir in the butter and vanilla until melted. Strain through a fine-mesh sieve into a bowl if there are any lumps.
5. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming, and let it cool for 30 minutes at room temperature, then refrigerate for 30 minutes until just cool.
6. Toss the sliced bananas gently with the lemon juice in a bowl.
7. Beat the heavy cream, powdered sugar and vanilla with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold about half of the whipped cream into the cooled custard to lighten it. Keep the other half for the topping.
8. Spread a thin layer of custard on the bottom of the dish. Add a layer of vanilla wafers, then a layer of bananas, then a third of the remaining custard. Repeat twice more, finishing with custard.
9. Top with the reserved whipped cream and crushed wafers. Cover and refrigerate at least 4 hours, preferably overnight, before serving.

Keys to Great Banana Pudding

Cook the custard thoroughly

Cornstarch needs to reach a boil to reach full thickening power. If the pudding is thin after chilling, it was most likely removed from the heat too early. Whisk constantly, reaching the corners of the pan, to avoid scorching.

Temper if you prefer

The method above whisks the yolks in with the cold milk, which avoids scrambling and skips tempering. If you prefer the traditional method, warm the milk first, whisk a cup into the yolks and sugar, and then pour that back into the pan.

Choose ripe but firm bananas

Bananas with yellow skins and a few brown flecks are sweet enough, while still holding their shape. Very spotty bananas turn mushy and dark in the pudding.

Give it time

The wafers need hours in the custard to soften. Four hours gives a partly crisp-tender layer, and overnight produces a soft cake-like consistency. After about 36 hours, the bananas tend to darken and the wafers collapse.

Cool the custard before layering

Hot custard wilts the whipped cream and browns the bananas. Cool the custard until it feels slightly cooler than room temperature before folding in the cream.

Cookie Options

Variations

• Shortcut pudding: Whisk one 3.4-ounce box instant vanilla pudding mix with 2 cups cold milk, then fold in one 14-ounce can sweetened condensed milk and an 8-ounce container of whipped topping.
• Meringue topping: Make the traditional baked version by whipping 4 leftover egg whites with 1/2 cup sugar to stiff peaks, spreading over the pudding and baking at 350°F for 10 to 12 minutes, until golden.
• Brown butter: Brown the butter before adding it to the custard for a nutty flavor.
• Peanut butter: Stir 1/3 cup creamy peanut butter into the warm custard.
• Caramel: Drizzle each layer with caramel sauce and sprinkle with flaky salt.
• Individual cups: Layer in 8 small jars or glasses for single servings.
• Rum: Add 1 tablespoon dark rum to the custard with the vanilla.

Troubleshooting

• Runny custard: Return it to the saucepan and cook over medium heat, whisking constantly, until it bubbles again.
• Lumpy custard: Whisk vigorously off the heat, or pass it through a sieve.
• Brown bananas: Toss with lemon juice, and make sure the custard completely covers them so air cannot reach the slices.
• Watery pudding: Weeping can occur if the custard was undercooked or if the pudding sat for more than two days.

Storage and Make-Ahead

• Make ahead: Assemble up to 24 hours in advance for best texture. Add the crushed wafers on top just before serving to keep them crisp.
• Refrigerate: Cover tightly and store for up to 3 days. Bananas darken after day two, but the flavor stays fine.
• Freezing: Not recommended, since the custard and cream become watery on thawing.

Serving Notes

Scoop banana pudding from the dish with a large spoon, getting down through every layer so each serving includes custard, softened wafers and bananas. Garnish with a few whole wafers and a small mound of whipped cream. For parties, a trifle bowl shows off the layers, while mason jars make portable individual servings. Serve cold, straight from the refrigerator, because the custard softens quickly at room temperature.

FAQ

How long does banana pudding need to chill?

At least 4 hours, but overnight yields the best texture because the wafers have time to soften fully.

How do I keep bananas from turning brown?

Coat them with lemon juice and cover each banana layer entirely with custard. Pressing plastic wrap on the surface of the finished dessert also helps.

Can I make it without eggs?

Yes. Skip the yolks and use 1/2 cup cornstarch instead of 1/3 cup, or use an instant pudding mix. The custard is slightly less rich.

Why did my pudding turn out thin?

The cornstarch did not cook long enough or the pudding was not cooked until it bubbled. Re-cook the custard before assembling.

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