Banana Pudding Southern Classic

Creamy Banana Pudding is beloved for its nostalgia and simple joy. It brings together silky homemade vanilla pudding, ripe bananas, and crunchy Nilla wafers for a dessert that always leaves the dish scraped clean at picnics and family gatherings. Each spoonful balances rich vanilla with fresh banana and crisp cookies wrapped in a cloud of whipped cream.

My first attempt at this classic was for a family reunion and I have not been allowed to arrive without it since Every generation always lines up early for a scoop

Ingredients

• Granulated sugar: Delivers the sweet base for your pudding Use fine white sugar for smoothness
• Cornstarch: Essential for thickening Go for fresh cornstarch to avoid clumping
• Salt: Balances sweetness even a pinch makes the flavors pop
• Whole milk: Makes the pudding rich and velvety Full fat milk is best here for creaminess
• Large egg yolks: Add body and richness Choose the freshest eggs for the brightest yellow color
• Unsalted butter: Adds a silky finish always use real butter for pure flavor
• Pure vanilla extract: Provides that signature warmth Use authentic vanilla for best taste
• Nilla wafers: Classic for their crisp texture and subtly sweet flavor Pick the freshest box or substitute with vanilla cookies
• Ripe bananas: Soft sweet and full of flavor Spotty bananas promise the best taste without being mushy
• Heavy whipping cream: For the fluffy topping Choose cold cream for easy whipping
• Powdered sugar: Sweetens and stabilizes whipped cream Sift to avoid lumps
• Vanilla extract: In the whipped cream for extra depth Use the good stuff because every layer counts

Step-by-Step Instructions

Make the Pudding:

In a medium saucepan whisk together sugar cornstarch and salt until blended Add milk slowly whisking all the while for a completely smooth mixture and no lumps

Temper the Eggs:

Lightly beat egg yolks in a small bowl Slowly whisk in about half a cup of your hot milk mixture This keeps your eggs from scrambling and ensures a silky pudding

Thicken the Pudding:

Pour the yolk mixture back into the saucepan Place over medium heat again and cook whisking constantly for 6 to 8 minutes Look for it to thicken and just start to bubble It should coat the back of a spoon

Finish the Custard:

Drop the heat to low Stir in butter and vanilla whisking until the butter is fully melted and the mixture is glossy

Cool the Pudding:

Pour your pudding into a bowl and press plastic wrap directly onto the surface This keeps it from forming a skin Let it cool completely which takes about 30 to 45 minutes or chill if you are in a hurry

Prepare the Layers:

In your chosen dish make a bottom layer of Nilla wafers Top with freshly sliced bananas Add a layer of pudding making sure it slips into all the crevices Repeat for a total of three layers ending with pudding

Whip the Cream:

Beat heavy cream with powdered sugar and vanilla in a chilled mixing bowl to soft peaks Spread or pipe generously over your final pudding layer

Garnish and Chill:

Decorate with extra banana slices and crushed Nilla wafers for that classic look Chill the whole thing in the fridge at least two hours before serving to let the flavors come together

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The vanilla infused pudding has always been my secret favorite part I remember licking the spoon as a kid while my mom layered everything together You cannot skip making it from scratch

Storage Tips

Cover tightly with plastic wrap and the pudding keeps well in the fridge for up to three days It is best to eat sooner for the freshest bananas If making ahead prep the whipped cream just before serving For picnics transport in a cooler and bring extra Nilla wafers for last minute garnish

Ingredient Substitutions

Swap Nilla wafers with your favorite vanilla cookies or even graham crackers for a different crumbly base For dairy free use coconut milk in the pudding and a non dairy whipped topping To lighten things use reduced fat milk in the custard and store bought light whipped cream

Serving Suggestions

Serve banana pudding as a show stopping finish to a barbecue or bring to a potluck Top each portion with extra sliced bananas and a sprinkle of cookies For an elegant touch pipe the whipped cream using a star tip or layer pudding in individual glass jars for personal servings

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Cultural Context

Banana pudding has deep roots in Southern hospitality showing up at church picnics and Sunday suppers across the American South Though similar desserts exist the classic layers of wafer banana and homemade pudding are uniquely Southern My grandmother swore it was not proper unless it was topped with real cream

Recipe FAQs

→ How do I keep bananas from turning brown?

To slow browning, use just-ripe bananas, assemble close to serving, and ensure bananas are fully covered by pudding layers.

→ Can I prepare banana pudding in advance?

Yes, prepare up to 24 hours ahead. Chill well and cover; wafers will soften and flavors develop beautifully overnight.

→ Is it possible to lighten the dessert?

Swap whole milk for reduced-fat milk and use light whipped topping for a lighter, lower-fat version.

→ Can I use store-bought pudding?

Yes, store-bought pudding works for convenience, but homemade pudding delivers a richer, more authentic flavor.

→ Are there substitutions for Nilla wafers?

Biscoff cookies or graham crackers make great alternatives for a different but delicious twist.

→ How long should banana pudding chill?

Chill for at least 2 hours to set the layers and allow flavors to meld. Overnight chilling is even better.