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+ servings
Small jar filled with banana pudding with banana slices, mint leaf, and nilla wafer on top.
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Banana Pudding

This Banana Pudding Recipe is a classic southern dessert with a from scratch vanilla pudding and layers of fresh banana slices, vanilla wafers, and topped with a fluffy whipped cream!
Prep Time15 mins
Cook Time12 mins
Cooling Time30 mins
Total Time57 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 674kcal



Additional Ingredients

  • 50 to 60 vanilla wafers
  • 3 to 4 medium ripe bananas
  • mint leaves for garnish

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • In a medium saucepan, whisk together the sugar, flour, and salt.
  • Stir in the egg and yolks, and then stir in the milk. Cook uncovered over medium heat, whisking constantly, until the mixture thickens, about 10 to 12 minutes. Remove from heat and stir in the vanilla.
  • Allow the pudding to cool for about 30 minutes, whisking regularly to release trapped heat.

For Individual Jars

  • Add 3 or 4 vanilla wafers to the bottom of each jar.
  • Top the wafers with vanilla pudding, then another layer of wafers.
  • Add the sliced bananas, about 6 or 7 slices per jar, then evenly divide the remaining vanilla pudding over the top of the banana slices.
  • Top with prepared whipped cream and garnish with vanilla wafers, mint, and additional banana slices, if desired.

For Large Pan

  • Arrange a single layer of vanilla wafers in a 8x8-inch baking dish.
  • Top the wafers with half of the pudding mixture, spreading evenly over them. Top with an additional layer of wafers.
  • Slice the bananas into circles, about 1/8 inch thick, and arrange a layer of banana slices over the wafers.
  • Add the remaining pudding on top of the banana slices and top with prepared whipped cream.

Whipped Cream

  • Combine all ingredients in a stand mixer fitted with a whisk attachment or a large stainless steel bowl and beat with a hand-mixer until light and fluffy.


  • For a 9x13-inch pan or large trifle dish, double the recipe.
  • Banana pudding will last for about 3 days when stored in the refrigerator and NOT cut into, otherwise, the bananas will begin to brown quickly.
  • Nutritional information is an estimate based on 6 servings and the use of 4 bananas and 60 wafers.


Calories: 674kcal | Carbohydrates: 92g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 189mg | Sodium: 501mg | Potassium: 489mg | Fiber: 3g | Sugar: 54g | Vitamin A: 935IU | Vitamin C: 7.1mg | Calcium: 137mg | Iron: 0.8mg