Easy Homemade Banana Pudding with Vanilla Wafers

TahiraJaved

Easy Homemade Banana Pudding with Vanilla Wafers

A rich and creamy homemade banana pudding made with silky vanilla custard, fresh ripe bananas, and classic vanilla wafer cookies.

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Prep Time 25

Cook Time 12

Cooling and Chilling 3 30

Total Time 4 7

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

For the Homemade Vanilla Pudding

3 cups whole milk 720 ml
3/4 cup granulated sugar 150 g
1/3 cup cornstarch 40 g
4 large egg yolks
2 tbsp unsalted butter 28 g
2 tsp vanilla extract 10 ml
1/4 tsp salt

For the Banana and Wafer Layers

4 medium ripe bananas (480 g peeled)
300 g vanilla wafer cookies
1 tbsp lemon juice 15 ml; optional

For the Whipped Cream Topping

1 1/2 cups heavy whipping cream 360 ml
3 tbsp powdered sugar 24 g
1 tsp vanilla extract 5 ml

For the Garnish

1 medium banana sliced
6 vanilla wafer cookies crushed

Equipment

Heavy bottomed saucepan
Silicone whisk
Fine mesh strainer
Heatproof mixing bow
9 by 9 inch glass dish Assemble the dessert layers.
Offset spatula

Method

Whisk the sugar, cornstarch, and salt together in a heavy bottomed saucepan. Gradually add the milk, whisking until smooth.
Cook over medium heat for 5 to 7 minutes, stirring continuously, until the mixture begins to steam and thicken slightly. Do not let it boil vigorously.
Slowly whisk about 1 cup (240 ml) of the hot milk mixture into the egg yolks. Pour the warmed yolks back into the saucepan while whisking constantly.
Continue cooking over medium heat, stirring continuously, until the pudding reaches a gentle bubble and becomes thick enough to coat a spoon. Maintain gentle bubbling for 1 minute, then remove from heat and stir in the butter and vanilla.
Strain the custard into a clean bowl, cover its surface directly with food safe wrap, and cool for about 30 minutes. Refrigerate if necessary until the pudding is no longer warm, stirring briefly before assembly.
Arrange half the vanilla wafers in the bottom of the dish, followed by half the sliced bananas and half the pudding. Repeat with the remaining wafers, bananas, and pudding, then refrigerate while preparing the topping.
Whip the cold cream, powdered sugar, and vanilla until medium peaks form, then spread over the pudding. Cover and refrigerate for at least 3 hours, then garnish with fresh banana slices and crushed wafers immediately before serving.

Slice the bananas just before assembling and cover them completely with pudding to reduce browning.

Notes

Choose ripe but firm bananas for the best texture.
Stir the custard continuously to prevent lumps.
Chill overnight for softer vanilla wafer layers.
Use cold heavy cream for a fluffy topping.

Storage: Store banana pudding in a covered airtight container in the refrigerator at 40°F (4°C) or colder for up to 3 days. Keep it at room temperature for no longer than 2 hours. Freezing is not recommended because the bananas and custard can become watery after thawing. For the freshest appearance, add banana slices and crushed wafer garnish immediately before serving.

Allow at least 3 hours of chilling after assembly in addition to cooling the custard. Make-ahead days count toward the total three-day storage period. If using optional lemon juice, lightly toss the banana slices with it before layering.