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Classic Banana Pudding Layered Dessert

A timeless Southern dessert featuring comforting layers of creamy vanilla pudding, fresh banana slices, crisp vanilla wafers, and a luscious whipped cream topping. Perfect for any gathering!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Pudding
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 2 tbsp unsalted butter softened
  • 2 tsp vanilla extract
For the Layers
  • 4-5 ripe bananas sliced 1/4 inch thick
  • 1 box vanilla wafers (12 ounce)
For the Whipped Cream Topping
  • 2 cups heavy cream very cold
  • 1/2 cup powdered sugar (confectioners' sugar)
  • 1 tsp vanilla extract

Equipment

  • Medium saucepan
  • Large Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Electric Mixer
  • 9x13 inch baking dish (or large trifle bowl)

Method
 

Prepare the Vanilla Pudding
  1. In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt.
  2. In a separate bowl, whisk the egg yolks. Gradually whisk in the whole milk until thoroughly combined.
  3. Slowly pour the milk and egg mixture into the dry ingredients in the saucepan, whisking constantly to prevent any lumps from forming.
  4. Place the saucepan over medium heat. Cook, stirring constantly with a whisk or rubber spatula, until the mixture thickens significantly and comes to a gentle boil. This typically takes about 8-12 minutes. Continue to boil gently and stir for 1 minute.
  5. Remove the saucepan from the heat. Stir in the softened unsalted butter and vanilla extract until they are fully incorporated and the pudding is smooth.
  6. Pour the hot pudding into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature, which will take about 1-2 hours. You may refrigerate it to speed up the cooling process once it's no longer hot.
Assemble the Layers
  1. Once the pudding is cooled, arrange a single layer of vanilla wafers in the bottom of a 9x13 inch baking dish (or a large trifle bowl). Break some wafers if necessary to create an even base.
  2. Arrange a layer of sliced bananas evenly over the vanilla wafers.
  3. Carefully spread about half of the cooled vanilla pudding evenly over the banana layer.
  4. Repeat with another layer of vanilla wafers, followed by another layer of banana slices, and then the remaining pudding.
Prepare the Whipped Cream Topping
  1. In a large, chilled mixing bowl (a metal bowl works best), combine the very cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer on medium-high speed, beat until soft peaks begin to form. Increase the speed to high and continue beating until stiff peaks form. Be careful not to overbeat, as it can quickly turn into butter.
Finish and Chill
  1. Gently spread the prepared whipped cream topping evenly over the final layer of pudding.
  2. If desired, garnish the top with a few extra vanilla wafers or fresh banana slices.
  3. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully and the vanilla wafers to soften slightly for that classic banana pudding texture.

Notes

For the best results, ensure your bananas are ripe but still firm, not overly soft or bruised, to maintain texture. Chilling the banana pudding thoroughly is a crucial step for the pudding to set properly and for the flavors to fully develop. Store any leftover banana pudding tightly covered in the refrigerator for up to 3 days. The bananas may brown slightly over time.