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–+ servings
classic banana pudding topped with Nilla wafers being scooped
Ainseanlea Bonds

Classic Banana Pudding

5 from 7 votes
Layers of fluffy Nilla wafers and slices of ripe bananas blanketed with a silky homemade vanilla custard. Whipped cream topping optional. Nana approved!
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Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration time 6 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
 

For the Banana Pudding
Optional Whipped Cream

Equipment

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

Method
 

  1. Slice bananas (into ¼-3/8" slices) and set aside.
    It's best to layer the banana pudding while the custard is hot so slicing the bananas before starting helps the layering process go much more smoothly
  2. 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.
    When the mixture is ready it will have a consistency similar to a thinner (or boxed mix) cake batter. Don't worry it thickens as it cools and once refrigerated!
  3. Remove custard from heat and add vanilla (and dark rum if using). Give a quick stir to incorporate
  4. Start layering the 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.
  5. Repeat this layering method until all custard is used then finish with a final layer of Nilla wafers.
    As the custard cools & thickens you may have to use a spatula to spread it in an even layer
  6. Crush a couple cookies and sprinkle on top to cover gaps left by whole Nilla wafer cookies.
    If topping with whipped cream you can skip this or do it after adding the whipped cream since this step is purely aesthetic.
  7. Cover with plastic wrap or lid and refrigerate for a minimum of 6 hours or preferably overnight to allow cookies to soften into cakey bites.
  8. Enjoy within 3-4 days refrigerating any leftovers in an airtight container.
Optional Whipped Cream Topping
  1. Add the cold whipped cream and confectioners' sugar to the bowl of a stand mixer affixed with a whisk attachment.
  2. Whip on high speed until it forms firm peaks.
  3. You may top the banana pudding with the whipped cream before refrigerating or right before serving. This is up to personal preference.

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

Notes

  • To fill a standard trifle dish multiply this recipe by 1.5. To avoid manually calculating the amount for each ingredient to scale, click on the question mark (?) button (shown below) next to the word "Ingredients" and change the serving size to "15" (x1.5 of the original serving size). The recipe card should recalculate to give you scaled measurements.recipe card calculator

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