Easy Banana Pudding

This classic Southern banana pudding is the kind you recognize instantly from the picture—layers of silky homemade custard, ripe bananas, and vanilla wafers coming together into a comforting, nostalgic dessert. Made from scratch on the stovetop, it delivers rich flavor and the perfect creamy texture every time.

Why You’ll Love This Recipe

• Authentic Southern-style banana pudding
• Made with real eggs and milk for rich custard
• Simple ingredients, big flavor
• No baking required
• Perfect for gatherings, holidays, or Sunday dessert

Ingredients

• 4 large eggs
• ¾ cup sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon plus a pinch salt
• 2 cups whole milk
• ½ teaspoon vanilla extract
• 30 to 40 vanilla wafers
• 3 to 4 medium ripe bananas

Directions

Instructions

1. Separate the Eggs
   Carefully separate the egg whites from the egg yolks. Set the whites aside for later use and place the yolks in a medium bowl.
2. Whisk the Custard Base
   To the egg yolks, add the sugar, all-purpose flour, and ½ teaspoon salt. Whisk until smooth and fully combined.
3. Heat the Milk
   In a medium saucepan set over medium heat, warm the whole milk until hot but not boiling.
4. Temper the Eggs
   Slowly pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. Continue gradually adding milk to prevent curdling.
5. Cook the Custard
   Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
6. Add Vanilla
   Remove the custard from heat and stir in the vanilla extract. Set aside briefly.
7. Slice the Bananas
   Peel and slice the ripe bananas into even rounds.
8. Layer the Pudding
   In a serving dish, place a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas, then spread a portion of the warm custard over the top.
9. Repeat Layers
   Continue layering wafers, bananas, and custard until all ingredients are used, finishing with custard on top.
10. Chill Before Serving
    Allow the banana pudding to cool slightly, then refrigerate until set and chilled before serving.

Pro Tips and Variations

• Use bananas that are ripe but not mushy
• Stir custard constantly to avoid lumps
• Layer while custard is warm for softer wafers
• Add a meringue topping if desired

Serving Suggestions

• Serve chilled in a glass trifle dish
• Garnish with extra vanilla wafers or banana slices
• Perfect alongside coffee or iced tea
• Ideal for potlucks and family gatherings

Storage & Reheating

• Store covered in the refrigerator for up to 3 days
• Best enjoyed cold
• Do not freeze, as texture will change

FAQs

Can I make this ahead of time?
Yes, it can be made up to one day in advance and refrigerated.

Why is my custard runny?
It may need more cooking time; custard thickens as it cools.

Do the wafers get soft?
Yes, they soften beautifully as they absorb the custard.

Conclusion

This classic banana pudding delivers everything the picture promises—creamy custard, tender bananas, and soft vanilla wafers in every bite. Simple, timeless, and deeply comforting, it’s a Southern dessert that never goes out of style.

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