recipe for Banana Cream Pudding

Banana Cream Pudding

A creamy, delicious banana pudding that makes a perfect dessert for any occasion.


  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 cups whole milk
  • 4 large egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter
  • 4-5 ripe bananas, sliced
  • 1 package vanilla wafers (about 12 ounces)
  • Whipped cream (for topping)


  1. Prepare the Pudding:
    • In a medium saucepan, whisk together the sugar, flour, and salt.
    • Gradually whisk in the milk until smooth.
    • Cook over medium heat, stirring constantly, until the mixture starts to thicken and comes to a gentle boil.
    • Boil for 1 minute while continuing to stir.
  2. Combine with Egg Yolks:
    • Slowly whisk about 1 cup of the hot mixture into the lightly beaten egg yolks to temper them.
    • Gradually whisk the egg mixture back into the saucepan.
    • Continue to cook, stirring constantly, until the pudding thickens further, about 2-3 minutes.
    • Remove from heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.
  3. Assemble the Pudding:
    • In a large serving dish or individual dessert cups, layer vanilla wafers on the bottom.
    • Add a layer of sliced bananas over the wafers.
    • Pour a layer of the warm pudding over the bananas.
    • Repeat the layers, finishing with a layer of pudding on top.
  4. Chill:
    • Cover the pudding with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
    • Refrigerate for at least 2 hours or until well chilled.
  5. Serve:
    • Just before serving, top with whipped cream and garnish with additional banana slices and vanilla wafers if desired.

Enjoy your delicious Banana Cream Pudding!

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