Best Banana Pudding

Here’s a creamy, classic Southern-style banana pudding recipe that’s often considered the best—layered with vanilla wafers, fresh bananas, and a luscious homemade pudding. You can also do a shortcut version using instant pudding, but this one is worth the extra love.

🍌 Best Banana Pudding (from scratch)

🥄 Ingredients:

For the pudding:

3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp salt
3 cups whole milk
3 large egg yolks
2 tsp pure vanilla extract
2 tbsp unsalted butter

For the layers:

1 box vanilla wafers (like Nilla)
4-5 ripe bananas (not overripe)

For the whipped cream (optional topping):

1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

👩‍🍳 Instructions:

1. Make the pudding:

In a medium saucepan, whisk together sugar, flour, and salt.
Gradually whisk in the milk and cook over medium heat, whisking constantly until the mixture starts to bubble and thicken (about 8–10 minutes).
In a small bowl, whisk the egg yolks. Slowly drizzle in about 1/2 cup of the hot milk mixture while whisking (to temper the eggs).
Pour the tempered eggs back into the saucepan and cook 2–3 more minutes until thickened.
Remove from heat. Stir in the butter and vanilla. Let cool slightly.

2. Assemble the layers:

In a 9×9 dish or deep trifle bowl, layer vanilla wafers on the bottom.
Add a layer of sliced bananas.
Pour a layer of warm pudding over.
Repeat the layers until you run out of ingredients, ending with pudding on top.

3. Top with whipped cream (optional):

Whip the cream, powdered sugar, and vanilla until soft peaks form.
Spread over the pudding.

4. Chill:

Cover and refrigerate at least 4 hours (or overnight) for the flavors to meld and the wafers to soften.

🔁 Variations:

Add a meringue topping and toast in the oven (very traditional).
Use Chessmen cookies or butter cookies for extra richness.
Add a layer of caramel drizzle for a decadent twist.

Would you like a quicker version using instant pudding and Cool Whip, or are you planning to go full homemade?