Classic Banana Pudding

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This is a nostalgic traditional banana pudding that folks go crazy for every time, and rightly so— there’s just nothing more comforting and delicious. Set it out at a covered-dish buffet next to someone’s fancy little fruit tart, and you’ll see what I mean.

Servings: 8 to 12 servings
Difficulty: Easy

Ingredients Add to grocery list

Filling
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup cornstarch
1/4 teaspoon salt
6 large egg yolks
4 cups whole milk
8 tablespoons (1 stick) cold butter, cut into small bits
4 teaspoons vanilla extract
About 50 vanilla wafers (or half an 11-ounce box)
3 large or 4 medium bananas, cut into 1/4-inch-thick slices
Topping
2 cups heavy cream
3 tablespoons granulated sugar

Directions

1. To make the filling: In a medium bowl, whisk together both sugars, the cornstarch, and the salt. Whisk in the egg yolks and 1/2 cup of the milk until thoroughly combined.

2. In a large, heavy-bottomed saucepan, bring the remaining 31/2 cups milk to a boil over medium- high heat. Whisking constantly, gradually pour the hot milk into the egg mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until a few bubbles rise to the surface and the mixture thickens, about 5 minutes. Remove from the heat and whisk in the butter and vanilla.

3. Spread half the custard into a 13 by 9-inch baking dish and smooth the top. Top the custard with the vanilla wafers in a single layer. Place all of the sliced bananas on top of the wafers. Spread the remaining custard over the surface. Cover the surface entirely with plastic wrap to prevent a
skin from forming. Refrigerate until thoroughly cooled and set, at least 4 hours.

4. When ready to serve, prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, or using a handheld mixer, beat the cream and granulated sugar at medium high speed to medium peaks. Spread the whipped cream over the surface of the custard and serve.

Your mama will be so proud!

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Reader Comments:

54321

If I want something like banana pudding (I have never fixed) I go to your recipes and it is always wonderful.

By Shelly Hopper on April 20, 2014

54321

Paula, The banana pudding was a true winner! There wasn't a morsel left. I've added this to my recipe book and will pass it along - giving you full credit. I tell folks this is Paula Deen's Classic.... I've enjoyed all your shows and hope to see you back on the networks or create your own. All the very best Richard, Pat, Emily, Cydney and Hilary

By Richard E Snow on August 24, 2013

54321

And then we all got diabetes

By jamie on March 31, 2013

54321

First time making it tonite....will put the topping on in the morning and I just hope it tastes as good as it looks.....will let you know!!

By Lynn Dickerson Herring on December 24, 2012

54321

Everyone loved it! Asked me to make again and the recipe.

By Anonymous on June 16, 2012

54321

I did it I made it. I thought it was going to be hard. it was very easy to make Classic Banana Pudding from your recipes. When I told my mother that I got it from Paula Deen. She said who better then you to go to. My husband wanted a banana pudding like mom use to make back in the old days. for christmas so I went right to you. Thank you, Thank You.

By yvonne linyear on December 11, 2011

54321

I enjoyed making the Classic Banana Pudding. I will have this again.I enjoy your show Paula. Keep doing what you do best. Regards Mrs Desiree` du Plessis.

By desiree on October 07, 2011

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