Banana Pudding

Yield: 10–12 servings · Adapted from Southern Living & NYT Cooking

Ingredients

For the Pudding

¾ cup / 150 g sugar
⅓ cup / 40 g all-purpose flour
¼ tsp kosher salt
4 large egg yolks, lightly beaten
2 cups / 480 ml whole milk
1 tsp pure vanilla extract

For the Whipped Cream

1½ cups / 360 ml heavy cream, chilled
3 tbsp sugar
½ tsp pure vanilla extract

For Assembly

1 box vanilla wafers (about 11 oz / 310 g)
5–6 ripe bananas, sliced
Additional wafers or crushed wafers for topping

Preparation

Make the pudding: In a saucepan, whisk sugar, flour, and salt. Slowly add milk and cook over medium heat until thickened (8–10 min). Temper egg yolks, stir back in, cook 2 min more. Remove from heat, add vanilla.
Whip the cream: Beat heavy cream, sugar, and vanilla until soft peaks form. Keep chilled.
Assemble: In a trifle dish, layer wafers, bananas, pudding. Repeat layers, finishing with pudding. Top with whipped cream and garnish with bananas or wafers. Chill at least 2 hrs before serving.

💡 Tip: Lightly toast wafers for extra flavor. To stabilize whipped cream, beat in 1 tbsp instant vanilla pudding mix.

Gallery

Banana pudding dessert cups

Trifle banana pudding in glass bowl

Banana pudding ingredients and supplies

Banana pudding in a coupe glass with whipped cream

Recipe Website References

Love and Lemons – cheerful fonts & tone.
NYT Cooking – clean, trusted step-by-steps.
Epicurious – consistent rounded image frames.

Non-Recipe Website References

Secret Riso Club – bold colors, playful motion.
Dazed – youthful energy, strong color choices.
Creative Boom – clear layout with dropdown menus.