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Creamy Classic Southern Banana Pudding Recipe Easy Homemade Dessert with Nilla Wafers

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A creamy classic Southern banana pudding made from scratch with vanilla custard, ripe bananas, and Nilla Wafers. This easy homemade dessert is perfect for family gatherings and potlucks.

Ingredients

Scale
  • 3 cups whole milk (720 ml)
  • 1 cup granulated sugar (200 g)
  • 4 large egg yolks, room temperature
  • 1/4 cup all-purpose flour (30 g)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, softened (28 g)
  • 4 medium ripe bananas, sliced
  • About 45 Nilla Wafers
  • 1 cup lightly sweetened whipped cream (optional)

Instructions

  1. In a medium saucepan, combine 2 1/2 cups (600 ml) of whole milk and the granulated sugar. Heat over medium heat until warm but not boiling, about 5 minutes, stirring occasionally.
  2. Whisk the 4 egg yolks in a separate bowl until smooth. Gradually add the flour, whisking to avoid lumps. Slowly pour about 1 cup (240 ml) of the warm milk mixture into the yolk-flour mixture, whisking constantly to temper the eggs.
  3. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking continuously, until the custard thickens and coats the back of a spoon, about 7-10 minutes. Avoid boiling.
  4. Remove custard from heat, stir in vanilla extract, salt, and softened butter until fully incorporated. Cover the surface with plastic wrap to prevent a skin from forming and let cool to room temperature.
  5. Peel and slice ripe bananas into 1/4-inch (6 mm) thick rounds.
  6. In a serving dish, spread a thin layer of custard, then a layer of Nilla Wafers, followed by a layer of banana slices. Repeat layers until all ingredients are used, ending with custard on top.
  7. Refrigerate the pudding for at least 4 hours, preferably overnight, to allow flavors to meld and wafers to soften slightly but not dissolve completely.
  8. Before serving, optionally spread or pipe lightly sweetened whipped cream over the top. Garnish with a few Nilla Wafers or banana slices.

Notes

Whisk constantly during custard cooking to avoid lumps or burning. Temper eggs slowly to prevent scrambling. Cover custard surface with plastic wrap to avoid skin formation. Use ripe bananas with spots for best sweetness. Chill pudding overnight for best texture and flavor. For gluten-free, substitute gluten-free cookies and almond or oat flour. For dairy-free, use coconut milk and plant-based butter.

Nutrition

Keywords: banana pudding, southern dessert, Nilla Wafers, homemade custard, easy dessert, classic banana pudding

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