Go Back

The BEST Banana Pudding

Silky smooth vanilla custard with velvety whipped cream, Nilla wafers, and fresh banana slices—perfect for any barbecue or summer dinner!
No ratings yet
Print Pin
Course: Dessert
Prep Time: 5 hours
Author: Mae Martin

Ingredients

  • 2¼ cups whole milk
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar
  • 1 egg
  • 4 egg yolks
  • 3 tablespoons cornstarch
  • 2 teaspoons vanilla extract or the seeds from 1 vanilla bean
  • 4 tablespoons unsalted butter, cubed
  • 1 (15-ounce) box Nilla wafers
  • 5-6 medium bananas, sliced
  • 1½ cups heavy cream
  • 2-3 tablespoons powdered sugar

Instructions

  • Warm the milk and salt in a medium-sized saucepan over medium heat for a few minutes, until steaming.
  • In the meantime, whisk together the sugar, egg, egg yolks, and cornstarch until the mixture has lightened in color and is thick and ribbon-like.
  • Gradually stream a few ladles of hot milk into the egg mixture, whisking all the while. Once several ladles of milk have been added, pour the egg mixture back into the saucepan.
  • Cook the custard for a few minutes on medium heat until it begins to bubble, whisking and scraping the sides of the saucepan down all the while.
  • Once you see the custard bubble, whisk for 10-15 more seconds, then quickly pour the thickened custard into a separate bowl. Add in the vanilla and the cubed butter, stirring until all the butter has melted.
  • Cover the bowl with plastic wrap, pressing the plastic to the surface of the custard to ensure that a skin does not form. Refrigerate from 4 hours to overnight, until the custard is completely cooled (you can stir the custard every now and then to speed up the process, if needed).
  • To make the whipped cream, add the cold heavy cream to a bowl with the powdered sugar and a bit of vanilla (optional). Whip the mixture with a hand mixer or stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks have formed. Set the bowl aside.
  • To assemble the pudding, place a layer of Nilla wafers across the bottom of a large serving dish, until completely covered. Remove the prepared vanilla pudding from the fridge and whisk the mixture to get rid of any lumps. Add a layer of the pudding on top of the wafers, then top the custard with banana slices. Add a layer of whipped cream, then repeat the process until you run out of custard.
  • Finish the banana pudding with a layer of whipped cream and Nilla wafers, then refrigerate for at least 3-4 hours before serving.