Banana Pudding Nilla Wafers (Printable Version)

Creamy vanilla pudding, ripe bananas, and Nilla wafers topped with whipped cream for a classic Southern treat.

# The Ingredients You'll Need:

→ Pudding

01 - 2/3 cup (130 g) granulated sugar
02 - 1/4 cup (32 g) cornstarch
03 - 1/4 tsp salt
04 - 2 1/2 cups (600 ml) whole milk
05 - 4 large egg yolks
06 - 2 tbsp (28 g) unsalted butter
07 - 2 tsp pure vanilla extract

→ Assembly

08 - 1 box (about 11 oz/310 g) Nilla wafers
09 - 4 medium ripe bananas, sliced
10 - 2 cups (480 ml) heavy whipping cream
11 - 3 tbsp powdered sugar
12 - 1 tsp vanilla extract

# Step-by-Step Instructions:

01 - In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth.
02 - In a separate bowl, lightly beat the egg yolks.
03 - Place saucepan over medium heat. Cook, whisking constantly, until mixture thickens and just starts to bubble, about 6–8 minutes.
04 - Gradually pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper. Pour yolk mixture back into the saucepan, whisking to combine.
05 - Reduce heat to low and cook, stirring, for 2 more minutes until thick and creamy. Remove from heat and stir in butter and vanilla.
06 - Transfer pudding to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature, or chill for faster assembly.
07 - In a large trifle dish or 9x13-inch dish, arrange a layer of Nilla wafers on the bottom. Top with a layer of banana slices, then spread 1/3 of the pudding over the bananas.
08 - Repeat layers (wafers, bananas, pudding) two more times, finishing with pudding on top.
09 - In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or pipe whipped cream over the top layer of pudding.
10 - Garnish with additional banana slices and crushed Nilla wafers, if desired. Chill at least 2 hours before serving for best flavor and texture.

# Additional Tips::

01 -
  • Easy to prepare in under an hour with simple steps
  • Crowd pleasing and perfect for potlucks or family get-togethers
  • Works for make-ahead because the flavors meld as it chills
  • No special equipment needed just a saucepan and standard mixing bowls
  • Every bite is both creamy and crunchy thanks to the perfect ratio of pudding banana and wafers
  • My second batch vanished at a family BBQ when my cousin confessed he had eaten almost half before anyone else arrived. Nobody even minded me making another right away
02 -
  • Banana pudding is a Southern tradition that keeps well for a day in the fridge
  • Rich in calcium, potassium, and protein thanks to bananas and dairy
  • Great for feeding a crowd as you can easily double in a larger dish
  • There is something special about the way the cookies soften overnight. My grandmother loved sneaking the first slice after breakfast because she claimed it was even better the next morning. I remember helping her layer the bananas just so, so every square got the perfect bite
03 -
  • Always choose bananas that are ripe with brown speckles for the richest flavor but avoid any with mushy dark spots
  • Let the pudding cool completely before layering so your cookies will keep some texture
  • For party presentation, garnish just before serving so the bananas and whipped cream look fresh
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