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classic banana pudding topped with Nilla wafers being scooped

Classic Banana Pudding

Layers of fluffy Nilla wafers and bananas sliced at their peak of ripeness blanketed with a beautiful, silky vanilla custard. Nana approved!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Setting time: 6 hours
Course: Dessert
Cuisine: American
Keyword: banana pudding, banana pudding from scratch, classic banana pudding, gluten free, real banana pudding, thanksgiving dessert
Servings: 12 servings
Calories: 264kcal
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 medium saucepan
  • 1 whisk
  • 1 knife
  • 1 trifle bowl or pie/casserole dish with 32 oz capacity
  • plastic wrap

Ingredients

  • 24 oz evaporated milk
  • 4 large egg yolks
  • 4 TBSP all-purpose flour see post for substitutes
  • 1 cup white, granulated sugar
  • 3 medium bananas ripe, with a couple spots
  • 1 11 oz box vanilla wafers
  • 1 tsp vanilla extract

Instructions

  • Slice bananas (into 1/4-3/8" slices) and set aside.
  • Add evaporated milk, egg yolks, flour & sugar to a saucepan. Whisk to incorporate and bring to simmer over medium to medium-high heat until thickened, continuing to whisk/stir.
  • Remove custard from heat and add vanilla. Give a quick stir to incorporate
  • Start layering banana pudding by covering the bottom of your chosen dish with Nilla wafer cookies followed by a layer of scattered bananas then pouring a layer of the custard.
  • Repeat this layering method until all custard is used then finish with a final layer of nilla wafers.
  • Crush a couple cookies and sprinkle on top to cover gaps left by whole Nilla wafer cookies.
  • Cover with plastic wrap or lid and refrigerate for a minimum of 6 hours or preferably overnight to allow cookies to soften
  • Enjoy within 3-4 days.

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 4.2g | Fat: 8.5g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 124mg | Potassium: 224mg | Fiber: 0.8g | Sugar: 31.8g | Calcium: 99mg | Iron: 1mg
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