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Creamy Southern Banana Pudding Recipe with Nilla Wafers and Whipped Cream Made Easy

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A dreamy, creamy Southern banana pudding layered with Nilla wafers and whipped cream, offering a comforting and nostalgic dessert that’s quick and easy to prepare.

Ingredients

Scale
  • 3 cups whole milk (room temperature)
  • 3/4 cup granulated sugar
  • 4 large egg yolks (room temperature)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, softened
  • 4 medium ripe bananas, sliced
  • About 60 Nilla wafers
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a medium saucepan, combine 3 cups whole milk and 3/4 cup granulated sugar. Heat over medium heat until warm (about 110°F), stirring occasionally to dissolve sugar, about 5 minutes. Do not boil.
  2. Whisk together 4 large egg yolks and 1/3 cup all-purpose flour in a bowl until smooth and slightly pale, about 1-2 minutes.
  3. Slowly pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Bring to a gentle simmer over medium heat, whisking constantly until pudding thickens and coats the back of a spoon, about 4-6 minutes. Do not boil.
  5. Remove from heat and stir in 1/4 teaspoon salt, 2 teaspoons vanilla extract, and 2 tablespoons softened unsalted butter until melted and smooth. Pour into a clean bowl, cover with plastic wrap pressed on the surface, and chill for at least 1 hour.
  6. In a mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  7. Gently fold half of the whipped cream into the chilled pudding until combined and creamy.
  8. In a 9×13-inch dish, spread a thin layer of pudding on the bottom. Layer with Nilla wafers, then half the sliced bananas. Repeat layers: pudding, wafers, bananas, ending with pudding on top.
  9. Spread the remaining whipped cream evenly over the top. Optionally, sprinkle crushed Nilla wafers or banana slices on top.
  10. Refrigerate for at least 4 hours or overnight before serving to allow flavors to meld and wafers to soften while retaining some crunch.

Notes

Use room temperature eggs and milk for smooth pudding. Fold whipped cream gently to keep airiness. Assemble wafers not too thickly to maintain crunch. Slice bananas just before layering to prevent browning. Chill pudding at least 4 hours or overnight for best texture. For gluten-free, substitute flour with arrowroot powder and wafers with gluten-free cookies.

Nutrition

Keywords: banana pudding, southern dessert, Nilla wafers, whipped cream, easy dessert, layered pudding, classic banana pudding

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