Banana pudding is a delicious and easy-to-make dessert that’s perfect for any occasion. Here’s a simple recipe to prepare traditional banana pudding:


  • 4-5 ripe bananas
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • Vanilla wafers (approximately one box)
  • Whipped cream (for topping, optional)


  1. In a medium saucepan, combine the milk and heavy cream over medium heat. Bring it to a simmer without boiling.
  2. While the milk and cream are heating, in a separate bowl, whisk together the sugar, cornstarch, and salt until well combined.
  3. In another bowl, whisk the egg yolks until smooth.
  4. Gradually add the dry ingredients mixture (sugar, cornstarch, and salt) into the egg yolks, and whisk until it forms a smooth paste.
  5. Slowly pour a small amount of the hot milk and cream mixture into the egg mixture, while whisking continuously. This step is called “tempering” and helps to prevent the eggs from scrambling.
  6. Pour the egg mixture back into the saucepan with the rest of the hot milk and cream, stirring constantly over medium heat.
  7. Continue to cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take around 2-3 minutes.
  8. Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter melts completely. This creates a smooth and flavorful custard.

  1. Allow the custard to cool for a few minutes. While it cools, slice the ripe bananas into thin rounds.
  2. In a trifle dish or a large serving bowl, layer the vanilla wafers, sliced bananas, and custard. Start with a layer of wafers, followed by a layer of bananas, and then a layer of custard. Repeat the layers until all the ingredients are used, finishing with a layer of custard on top.
  3. Cover the pudding with plastic wrap, ensuring that the wrap touches the surface of the custard to prevent a skin from forming.
  4. Refrigerate the banana pudding for at least 4 hours, but preferably overnight, to allow the flavors to meld together and the dessert to set properly.
  5. Just before serving, you can add a dollop of whipped cream on top for an extra touch of indulgence.

Enjoy your homemade banana pudding! It’s a classic dessert loved by many.

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