This easy Southern banana pudding recipe features real vanilla custard made from scratch, ripe bananas, and a topping of real whipped cream
Banana pudding has earned its place on the barbecue table not because it is cooked over live fire, but because it completes the meal. After enjoying the flavors and aromas of smoke, salt, fat, and bark, what the palate needs most is contrast. Something cool, soft, and lightly sweet balances the whole meal.
This banana pudding recipe stays true to the Southern classic, built on a from-scratch custard, layered with cookies and ripe bananas, and finished with lightly sweetened whipped cream.
Time is the key to getting the texture right in this recipe. As the pudding rests, the cookies soften and absorb moisture from the custard, bringing the layers together and creating a soft, creamy consistency. For the best results, assemble the dish while the custard is still warm, then chill it thoroughly before serving.
We think this classic banana pudding is perfect as is. But if you want to double down on smoke in your barbecue meal, make smoked banana pudding by swapping the whipped cream here for Smoked Whipped Cream.
Banana Pudding FAQ
Can I make banana pudding ahead of time?
Yes. Banana pudding improves as it rests. Make it at least 4 hours ahead or overnight for the best texture. That gives the cookies enough time to absorb the custard and soften.
Why is my banana pudding runny?
The custard likely wasn’t cooked long enough. The custard should fully thicken and coat the back of a spoon before removing it from the heat.
Can I use instant pudding instead?
You can, but this recipe is designed with a from-scratch custard that results in better texture and flavor. The custard is very easy to make.
How long does banana pudding last?
It tastes best within 24 to 48 hours. After that, the bananas begin to darken and get mushy.
Banana Pudding Recipe
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Ingredients
Method
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.
- Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes.
- In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot custard into the yolks to temper them. This step gradually brings the yolks up in temperature so they don’t stiffen and become scrambled eggs.
- Slowly whisk the egg mixture back into the saucepan, and continue cooking and stirring constantly over medium heat until the custard is thick and smooth, about 2 to 3 minutes. When properly thickened, the custard should coat the back of a spoon, or it should hold a line when you run your finger through it.
- Remove from the heat and stir in the butter and vanilla. Let the custard cool until warm but not hot to touch, 10 to 15 minutes.
- Arrange a layer of cookies on the bottom of a 9 x 13-inch glass baking dish. Or use individual glass bowls. Top with a layer of sliced bananas and a layer of warm custard. Repeat until all the ingredients are used.
- Chill a mixing bowl and the beaters of a mixer in the freezer for 5 minutes. Put the cream in there too. Pour the cold cream into the cold bold and whip on medium speed until the cream begins to thicken, just a minute or so. Add the powdered sugar and vanilla, then continue whipping until the cream thickens enough so that they hold a medium peak when the beater is lifted. The cream should hold its shape but remain smooth and spreadable. If you go too far, the cream will overthicken and turn into butter, at which point the liquid whey will begin to separate from the solid fat. Why the cold bowl, beaters, and cream? Cold temperatures encourage the fat globules in the cream to stick together around the air bubbles you are whipping in, which creates and a thickened, stable foam more quickly.
- Dollop or spread the whipped cream over the pudding. If you like, garnish with a few extra crushed Nilla wafers.
- Cover and refrigerate for at least 4 hours or overnight. Use within 48 hours for the best results.
