A smooth, creamy pudding with layers of soft bananas and a slight crunch from the vanilla wafers.
This creamy banana pudding is a nostalgic dessert that's perfect for Easter gatherings. Layers of vanilla wafers, fresh bananas, and rich vanilla pudding make it a timeless favorite.
Why you'll want it now — Nostalgic layers of creamy pudding, fresh bananas, and crunchy wafers make this dessert irresistible.
Why this recipe works
This recipe uses ripe bananas and real vanilla extract to create a rich and aromatic pudding. The homemade pudding is thickened with cornstarch to achieve a smooth and creamy texture, while the vanilla wafers add a delightful crunch.
Equipment
Medium saucepan
Whisk
Mixing bowl
8 x 8 in (20 x 20 cm) baking dish
Plastic wrap
How to make it
In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat until the mixture begins to thicken, about 5-7 minutes.
In a separate bowl, beat the egg yolks. Slowly whisk in a small amount of the hot milk mixture to temper the eggs.
Return the egg mixture to the saucepan and continue to cook, stirring constantly, until the pudding thickens, about 3-5 minutes.
Remove from heat and stir in butter and vanilla extract.
Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let it cool slightly.
In an 8 x 8 in (20 x 20 cm) baking dish, layer vanilla wafers, sliced bananas, and pudding. Repeat layers, ending with pudding on top.
Cover and refrigerate for at least 4 hours or until chilled.
Enjoy this creamy banana pudding at your next Easter celebration for a sweet trip down memory lane.
How you'll know it's ready
The pudding will be thick enough to coat the back of a spoon when ready.
Convection oven? (and if you don't have one)
This recipe doesn't require baking, so the oven type doesn't matter. Just focus on achieving the right thickness on the stove.
Troubleshooting
If the pudding is too runny, continue cooking it on the stove until it thickens.
If a skin forms on the pudding, ensure the plastic wrap is touching the surface when cooling.
Bananas browning too quickly? Slice them just before assembly.
Storage
Store in the refrigerator for up to 3 days. Best enjoyed within 24 hours for optimal freshness.
Make ahead
Prepare the pudding a day in advance and assemble just before serving for the best texture.
Variations
Add a layer of whipped cream on top before serving for extra richness.
Use banana-flavored pudding for a more intense banana taste.
Sprinkle crushed vanilla wafers on top for added texture.
Frequently asked questions
Can I use instant pudding mix?
For the best flavor and texture, we recommend making the pudding from scratch.
How do I prevent bananas from browning?
Slice them just before assembly or lightly toss in lemon juice.
Can I make this dessert gluten-free?
Yes, use gluten-free vanilla wafers to make it gluten-free.
How long can banana pudding sit out?
It's best to keep it refrigerated and only leave it out for short periods while serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
