Banana Pudding

When my husband and I were chatting about the desserts that feel like summertime, banana pudding was one we both said right away. There’s just something about it—cool, creamy, and nostalgic—that hits the spot on a warm day. It’s the perfect sweet pairing for a backyard BBQ or summer gathering, and the best part? You can make it ahead of time and let all those flavors meld together in the fridge until you’re ready to serve.

I love dressing it up in a trifle dish for a stunning centerpiece, or serving it in individual cups for a fun, grab-and-go treat. What makes this version extra special are two little twists: I skip the instant pudding in favor of a rich, homemade vanilla custard—and I make my own vanilla wafers from scratch. It takes a little extra effort, but trust me, it’s so worth it.

Bring this banana pudding to your next cookout, and I guarantee you’ll be going home with an empty dish and a whole lot of compliments.

Who do I make this for?

I make this recipe for guests in the summertime. Jake and I love opening our home to friends and family for dinners and special gatherings, and this banana pudding always makes an appearance—it’s a crowd favorite every time.

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Banana Pudding

Prep: 30-40 min | Bake: 12-14 min | Total: 4 hours (including chill time)

Yields 10-12 servings

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Ingredients

Vanilla Wafers

• 1/2 cup unsalted butter, softened

• 2/3 cup sugar

• 1 egg

• 3 teaspoons vanilla bean paste or extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 tsp vanilla

• 1 tablespoon milk

Vanilla Pudding

• 1 cup white sugar

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 4 large eggs + 1 yolk, beaten

• 3 cups whole milk

• 3 tablespoons unsalted butter, softened

• 2 teaspoons vanilla bean paste

Whipped Cream

• 2 cups heavy cream

• 1/3 cup powdered sugar

• 2 tsp vanilla bean paste or extract

3-6 Bananas

Instructions

Make the Vanilla Wafers

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream butter and sugar together until light and fluffy.

3. Beat in the egg, vanilla bean paste, and milk until smooth.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Gradually mix the dry ingredients into the wet mixture until combined.

6. Drop small teaspoon-sized rounds onto the baking sheet, spacing about 2 inches apart.

7. Bake for 12–14 minutes, or until the edges are lightly golden.

8. Let cool completely before using in the pudding.

Make the Vanilla Pudding

1. In a large saucepan (off heat), whisk together the sugar, flour, salt, eggs, and milk.

2. Place the saucepan over medium-low heat and cook slowly, stirring constantly.

3. Continue stirring until the mixture thickens to pudding consistency (about 10–15 minutes).

4. Remove from heat and stir in the butter until melted.

5. Let cool slightly; press plastic wrap onto the surface and chill for 30 minutes.

Make the Whipped Cream

1. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla.

2. Whip with a mixer until soft to medium peaks form.

3. Keep refrigerated until ready to use.

Assemble the Banana Pudding

Layer in a trifle dish or individual cups in the following order:

1. Vanilla wafers (whole or crushed)

2. Vanilla pudding

3. Sliced bananas

4. Whipped cream

Repeat layers as desired, ending with whipped cream and decorative wafer and banana slices.

Chill and Serve

• Cover and refrigerate for at least 4 hours, or overnight for best texture.

• Serve cold and enjoy!

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