Banana Pudding Layered Dessert (Print view)

Creamy Southern dessert with bananas, vanilla wafers, and whipped cream in layered harmony.

# What You'll Need:

→ Pudding

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly

08 - 1 box vanilla wafers (approximately 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# Cooking Steps:

01 - In a medium saucepan, whisk together sugar, cornstarch, and salt until evenly mixed.
02 - Gradually whisk in the whole milk until the mixture is smooth and homogenous.
03 - Place saucepan over medium heat, stirring constantly for 6 to 8 minutes, until the mixture thickens and begins to bubble gently.
04 - In a separate bowl, lightly beat the egg yolks. Slowly whisk about half a cup of the hot milk mixture into the yolks to temper.
05 - Return the tempered yolk mixture to the saucepan, stirring constantly. Cook for an additional 2 to 3 minutes until thick and smooth.
06 - Remove from heat and stir in unsalted butter and vanilla extract until fully incorporated.
07 - Transfer pudding to a bowl, cover surface tightly with plastic wrap, cool to room temperature, then refrigerate for about one hour until chilled.
08 - In a 2 to 2.5 quart serving dish or trifle bowl, layer one-third of the vanilla wafers, one-third of the banana slices, and one-third of the pudding. Repeat two more times, finishing with pudding on top.
09 - Cover and refrigerate for at least two hours to allow flavors to meld.
10 - Just before serving, whip heavy cream, powdered sugar, and vanilla extract together using an electric mixer until soft peaks form.
11 - Spread or pipe the whipped cream over the top layer of pudding. Optionally garnish with extra wafers or banana slices. Serve chilled.

# Expert Ideas:

01 -
  • It tastes like you spent hours in the kitchen, but the actual hands-on time is surprisingly gentle.
  • There's something almost meditative about layering it—the repetition becomes kind of soothing.
  • This version stays creamy and holds together beautifully, even a day later.
02 -
  • Tempering the egg yolks isn't optional—it's the difference between silky pudding and scrambled eggs, and it's easier than you think if you whisk and go slowly.
  • Don't assemble this more than 24 hours ahead, or the wafers get too soft and lose their structure.
  • Slice the bananas right before you build it, or they'll oxidize and get that grayish tint.
03 -
  • Keep your ingredients cold before you start—cold milk and eggs make the pudding set up faster and creamier.
  • If you accidentally get lumps in your pudding, strain it through a fine-mesh sieve while it's still warm and it'll come out silky smooth.
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