Banana Pudding
Banana pudding is a Southern US dessert of vanilla wafer cookies, sliced bananas and vanilla custard, layered in a dish and chilled until the wafers soften into something close to cake. Here the custard is made on the stove with egg yolks, milk and cornstarch, cooked until it thickens and bubbles, then layered while still warm. Plan for at least 4 hours in the fridge, and add the whipped cream just before serving.
Published
- Prep Time
- 25 mins
- Cook Time
- 12 mins
- Chill
- 4 hrs
- Total Time
- 4 hrs 37 mins
- Servings
- 10 servings
How do you make Banana Pudding?
To make banana pudding, whisk 150 g sugar, 30 g cornstarch, 4 egg yolks and 720 ml milk in a saucepan and cook, whisking, until it thickens and bubbles, then 1 minute more. Stir in butter and vanilla. Layer the warm custard with 300 g vanilla wafers and 4 sliced bananas in a 2.5 litre dish, chill for at least 4 hours and top with whipped cream.
- Total time
- 4 hrs 37 mins
- Calories
- 435 per serving
- Protein
- 6 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Custard
Layers
Topping
Equipment
2.5 litre (2 1/2 quart) dish, such as a 23 cm (9 inch) square baking dish or a deep glass bowl · Medium heavy-bottomed saucepan · Whisk · Electric mixer · Mixing bowl · Plastic wrap
Quick Directions
Start the custard
Whisk the sugar, cornstarch and salt together in a medium saucepan.
Cook until it thickens and bubbles
Whisk over medium heat for 8-10 minutes, until thick and bubbling, then 1 minute more.
Layer
Peel the bananas and slice them 6 mm (1/4 inch) thick.
Chill
Press plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours, or up to 24 hours, until set and the wafers are soft.
Top and serve
Shortly before serving, whip the cold cream with the icing sugar to soft peaks and spread it over the pudding.
Step-by-Step Instructions
Every step for making banana pudding, written out in full.
Start the custard
Whisk the sugar, cornstarch and salt together in a medium saucepan. Whisk in the egg yolks and about 120 ml (1/2 cup) of the milk to make a smooth paste, then whisk in the rest of the milk.
Cook until it thickens and bubbles
Set the pan over medium heat and whisk constantly, reaching into the corners, for 8-10 minutes, until the custard thickens and large bubbles break slowly on the surface. Keep whisking at a gentle bubble for 1 minute more so the cornstarch thickens fully and the yolks cook through. Take the pan off the heat and whisk in the butter and vanilla. If you see lumps, push the custard through a sieve.
Layer
Peel the bananas and slice them 6 mm (1/4 inch) thick. Set aside 12 wafers for the top. Spread a thin layer of the warm custard over the bottom of the dish. Cover it with a layer of wafers, then a layer of banana slices, then about a third of the remaining custard. Repeat twice more, ending with custard, and make sure every banana slice is covered.
Chill
Press plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours, or up to 24 hours, until set and the wafers are soft.
Top and serve
Shortly before serving, whip the cold cream with the icing sugar to soft peaks and spread it over the pudding. Crush the reserved wafers and scatter them over the top.
Recipe Tips
- Whisk without stopping while the custard heats. Cornstarch thickens suddenly near the boil and catches on the bottom of the pan.
- Let the custard bubble for the full minute. Egg yolks contain an enzyme that breaks down cornstarch, so a custard that never boils can thin out in the fridge.
- Choose bananas that are yellow with a few brown flecks. Green-tipped bananas taste starchy, and heavily spotted ones turn mushy.
- Covering every banana slice with custard keeps air off them and slows browning.
- Keep the 4 leftover egg whites in a covered container in the fridge for up to 3 days, or freeze them for up to 3 months.
Variations
- Make individual cups: layer the pudding in 8-10 glasses or jars and chill for at least 2 hours.
- Use chocolate wafer cookies for a banana and chocolate version.
- Scatter toasted coconut or a pinch of ground cinnamon over the whipped cream instead of the crushed wafers.
Nutrition (per serving)
| Calories | 435 |
|---|---|
| Protein | 6 g |
| Carbs | 57 g |
| Fat | 20.5 g |
| Saturated fat | 10.5 g |
| Fibre | 1.5 g |
| Sugar | 38 g |
| Sodium | 205 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate for up to 2 days. The bananas slowly darken and the wafers keep softening.
- Freezer
- Banana pudding does not freeze well: the custard turns watery and the bananas go brown and soft when thawed.
Banana Pudding FAQs
How long does banana pudding need to chill?
At least 4 hours, so the custard sets and the wafers soften to a cake-like texture. You can chill it for up to 24 hours before you add the whipped cream.
Why is my banana pudding runny?
The custard was not cooked long enough. It needs to thicken and bubble, then keep bubbling gently for 1 minute while you whisk. If it never reaches a boil, the cornstarch does not fully thicken and the custard can turn thin in the fridge.
How do I keep the bananas from turning brown?
Slice them just before you layer and make sure every slice is covered with custard, which keeps air off them. Even so, the bananas slowly darken, so the pudding looks best within 2 days.
Can I make banana pudding the day before?
Yes. Assemble it the day before, press plastic wrap onto the surface and refrigerate. Whip the cream and spread it on top shortly before serving.
Can I use a different cookie instead of vanilla wafers?
Yes. Any crisp, plain biscuit that softens in custard works, such as shortbread fingers, graham crackers or crisp ladyfingers. Use about the same weight, 300 g.
Can I freeze banana pudding?
It is not a good idea. Thawed custard weeps and turns watery, and the bananas go brown and mushy. Keep it in the fridge and eat it within 2 days.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
