Banana Pudding Layered Dessert (Printable)

Layered Southern dessert with creamy vanilla pudding, ripe bananas, and crispy wafers finished with whipped cream.

# What You'll Need:

→ Pudding

01 - 3/4 cup granulated sugar
02 - 1/4 cup cornstarch
03 - 1/4 teaspoon salt
04 - 3 cups whole milk
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 2 teaspoons vanilla extract

→ Assembly

08 - 1 box vanilla wafers (about 45–50 cookies)
09 - 4 medium ripe bananas, peeled and sliced

→ Topping

10 - 1 cup heavy cream
11 - 2 tablespoons powdered sugar
12 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a medium saucepan, whisk together sugar, cornstarch, and salt until evenly mixed.
02 - Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, approximately 6 to 8 minutes.
03 - In a separate bowl, lightly beat the egg yolks. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then return the yolk mixture to the saucepan, whisking continuously.
04 - Continue cooking for 2 to 3 minutes, stirring until thick and smooth. Remove from heat and whisk in butter and vanilla extract until fully incorporated.
05 - Transfer the pudding to a bowl, press plastic wrap directly onto the surface to prevent skin formation, and allow to cool to room temperature. Refrigerate for about 1 hour until chilled.
06 - In a 2- to 2.5-quart serving dish or trifle bowl, layer one-third of the vanilla wafers, one-third of the sliced bananas, and one-third of the pudding. Repeat the layering two more times, ending with pudding on top.
07 - Cover and refrigerate for at least 2 hours to allow the flavors to meld.
08 - Just before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe this topping over the final pudding layer.
09 - Optionally garnish with extra vanilla wafers or banana slices and serve chilled.

# Expert Tips:

01 -
  • It's the kind of dessert that tastes fancier than it actually is, perfect for impressing people without breaking a sweat.
  • The wafers soften just enough as they sit, creating this dreamy texture that's nothing like eating them straight from the box.
  • You can make it hours ahead, which means one less thing to worry about when guests arrive.
02 -
  • Don't skip the tempering step with the yolks—I learned this the hard way by ending up with chunks in my pudding that no amount of whisking could fix.
  • The wafers will absorb moisture from the pudding and become tender, which is exactly what you want, but if you use stale wafers they'll taste off no matter what.
  • Ripe bananas with brown spots are your friends here; they're sweeter and have more flavor than pale yellow ones.
03 -
  • Keep your pudding at room temperature for a few minutes before assembling if it's too stiff—it should spread easily without tearing.
  • Slice your bananas just before assembly to prevent browning and keep them looking fresh against the pale pudding.
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