Banana Pudding Vanilla Wafers

This silky banana pudding is what nostalgia tastes like to me classic comfort in every creamy layered spoonful I grew up watching my grandmother whip this up for Sunday suppers and that scent of vanilla still takes me right back

I first made this banana pudding solo in my tiny college apartment when I was homesick and it truly became my go-to dish for every gathering after that

Ingredients

• Whole milk: for extra creaminess and helps pudding set with a rich texture look for milk with a fresher date if possible
• Granulated sugar: adds just the right amount of sweetness fine pure cane sugar works best for smoothness
• Cornstarch: gives the pudding body and silkiness avoid lumpy old cornstarch for best results
• Salt: sharpens and balances flavors opt for sea salt if you have it
• Egg yolks: provide thickness and luxurious flavor always use fresh large eggs for color and taste
• Unsalted butter: brings extra richness and a glossy finish high quality butter makes a delicious difference
• Pure vanilla extract: infuses that signature aroma choose real extract not imitation for depth
• Vanilla wafers: classic cookie crunch between layers check for freshness and crisp texture in the box
• Ripe bananas: creaminess and sweet flavor pick bananas with speckles for peak ripeness
• Heavy cream: essential for the billowy whipped topping cold cream whips up faster and holds its shape
• Powdered sugar: sweetens the whipped cream and dissolves easily sift if clumpy
• Vanilla extract in whipped cream: for more fragrance use the same high quality vanilla here too

Instructions

Make the Pudding:

In a medium saucepan combine the milk sugar cornstarch and salt Whisk until everything is smooth and no lumps remain This ensures a silky base Cook the mixture over medium heat stirring constantly with your whisk for about five minutes until it starts to thicken You will know it is ready when it coats the back of a spoon

Temper the Eggs:

In another bowl lightly beat the egg yolks Slowly add about half a cup of your hot milk mixture whisking briskly as you combine This step is key to gently warming the eggs so they do not scramble

Finish the Pudding:

Pour your tempered egg mixture slowly back into the saucepan with the rest of the pudding base whisking constantly Return to the heat and cook for another two to three minutes until thick and bubbly Stir all the time so you do not scorch the bottom

Add Butter and Vanilla:

Once thick remove the saucepan from the stove Stir in your unsalted butter and vanilla extract until everything melts together and is glossy and smooth

Cool With Care:

Immediately cover the surface of the pudding with plastic wrap pressing it directly on the surface This keeps a skin from forming Let the pudding cool until warm but not hot

Layer the Dessert:

In your trifle dish or a deep glass bowl start with a layer of vanilla wafers then sliced ripe bananas Spoon over a layer of warm pudding Repeat these layers until everything is used up making sure to end with a layer of pudding on top so you get a smooth finished look

Chill:

Cover your dish and place in the fridge for at least two hours This chilling time allows the pudding to set and the flavors to mingle

Make Whipped Cream:

When you are ready to serve whip cold heavy cream with the powdered sugar and vanilla until you get soft fluffy peaks spreadable but not stiff

Finish and Serve:

Spread or pipe the whipped cream over your chilled pudding for a beautiful pillowy top Garnish with extra banana slices or crushed wafers if you like Serve your pudding cold and enjoy every spoonful

Save

Honestly every time I use those deep yellow bananas from my local farm stand I swear the flavor is twice as good The buttery aroma that fills my kitchen while the pudding chills makes waiting almost impossible but the taste is always worth it

Storage Tips

Refrigerate leftovers tightly covered and enjoy within twenty four hours for best texture The bananas may darken if stored longer but the flavor holds up well If you want to keep the pudding even fresher layer bananas just beneath the pudding rather than right up against whipped cream

Ingredient Substitutions

Swap low fat milk if you want a lighter version or use coconut milk for a dairy free pudding Gluten free vanilla wafers also work if you have dietary restrictions You can boost the flavor by using a vanilla bean instead of extract and even add a splash of bourbon for grownup gatherings

Serving Suggestions

Serve chilled straight from the trifle bowl so each scoop shows off the beautiful cookie and fruit layers Top with extra whipped cream and crumble some extra wafers over the top For a fun twist make individual parfaits in small mason jars or glasses perfect for parties

Cultural Roots

Banana pudding is a Southern classic beloved for its old fashioned charm and simplicity The dish embodies the spirit of family get togethers and potluck tables in the American South Layered desserts like this became popular in the early twentieth century as a sweet way to turn humble ingredients into something special

Seasonal Adaptations

Use strawberries or peaches in summer when bananas are too green Layer in a little grated citrus zest for a brighter flavor in spring Add a pinch of cinnamon or nutmeg to the pudding when autumn rolls around

Success Stories

My cousin made this banana pudding as a wedding dessert bar centerpiece and guests asked for the recipe for weeks after Every holiday since my siblings specifically request it and it is the first dish to disappear

Freezer Meal Conversion

Banana pudding does not freeze well as bananas turn mushy and wafers lose their structure If you are making ahead mix the pudding component and freeze it without the bananas or wafers Thaw in the refrigerator and assemble with fresh components on the day you serve

Save

Savor each nostalgic bite while the vanilla and banana flavors mingle Lift the spoon slowly and enjoy every creamy layer

Kitchen Questions

→ How do I prevent bananas from browning?

Layer the dessert close to serving time, and refrigerate promptly. Cover well to limit air exposure.

→ Can I make this gluten-free?

Yes, substitute gluten-free vanilla wafers and check other ingredients for cross-contamination.

→ Can I use low-fat milk?

Low-fat milk works for a lighter version, though pudding may be slightly less creamy in texture.

→ Is it necessary to chill before serving?

Chilling allows flavors to meld and creates the desired creamy texture for easy serving.

→ What is the best dish for layering?

A glass trifle dish or deep bowl showcases the layers and is ideal for presentation.

→ Can whipped cream be prepared ahead?

Yes, but for soft peaks, whip just before serving. Stabilize with extra powdered sugar if needed.