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The Ultimate Old-Fashioned Southern Banana Pudding (From Scratch)

A decadent slice of layered banana pudding topped with whipped cream and fresh banana slices.
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You deserve the best banana pudding. This recipe delivers a creamy, traditional Southern dessert made completely from scratch, avoiding instant mixes for superior flavor. It is perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large egg yolks, lightly beaten
  • 3 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas, sliced about 1/4 inch thick
  • 1 box (11 ounces) vanilla wafers (Nilla Wafers)

Instructions

  1. In a medium saucepan, whisk together the sugar, flour, and salt.
  2. Gradually whisk in the whole milk until the mixture is smooth.
  3. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon and comes to a gentle boil. This usually takes 8 to 10 minutes. Do not stop stirring to prevent scorching.
  4. Remove the saucepan from the heat. In a small bowl, temper the egg yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Return the pan to low heat. Cook for 2 more minutes, stirring constantly, until the pudding is thick. Do not allow it to boil after adding the yolks.
  6. Remove from heat. Stir in the butter and vanilla extract until the butter is fully melted and incorporated.
  7. Pour the hot pudding into a bowl. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let it cool slightly at room temperature, about 30 minutes.
  8. To assemble, choose a large glass trifle dish or individual banana pudding cups. Spread a thin layer of vanilla wafers on the bottom.
  9. Arrange one-third of the sliced bananas over the wafers.
  10. Spoon one-third of the cooled pudding evenly over the bananas.
  11. Repeat the layers: wafers, bananas, pudding, until all ingredients are used, ending with a layer of pudding.
  12. Cover the dish tightly with plastic wrap, pressing the wrap onto the top layer of pudding.
  13. Refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the vanilla wafers to soften into a cake-like texture, which is key to this creamy banana dessert.
  14. Before serving, you can top with a few extra wafers or whipped cream, if desired. Serve cold.

Notes

  • For a quick, semi-homemade version similar to Magnolia Bakery style, you can substitute the homemade pudding with two boxes of instant vanilla pudding prepared according to package directions, using only 2 cups of milk total.
  • Use firm, ripe bananas. If you slice them too early, they will brown excessively before the pudding sets.
  • If you want a richer flavor, substitute 1/2 cup of the whole milk with heavy cream.

Nutrition

Find it online: https://epicureempire.com/banana-pudding-ultimate-homemade-southern-recipe/