Dreamy Banana Pudding with Vanilla Wafers

Why You’ll Love This Recipe

• Classic comfort: creamy vanilla pudding, ripe bananas, and vanilla wafers that soften into cake-like bliss.
• From-scratch pudding delivers deeper vanilla flavor and silkier texture than instant mixes.
• Two topping paths: cloud-like whipped cream or bakery-style toasted meringue.
• Make-ahead friendly—ideal for potlucks, cookouts, and family gatherings.

Grocery List

• Produce: 5–6 ripe bananas, 1 lemon
• Dairy: Whole milk, heavy cream, unsalted butter, eggs
• Pantry: Vanilla wafers (11 oz), granulated sugar, powdered sugar, cornstarch, vanilla extract, fine salt, cream of tartar

Full Ingredients

Vanilla Pudding

• 3 cups whole milk
• 1 cup heavy cream
• 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon fine sea salt
• 4 large egg yolks (reserve whites for meringue option)
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Topping Option A: Lightly Sweetened Whipped Cream

• 1 1/4 cups heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• Pinch of fine salt

Topping Option B: Toasted Meringue

• 4 large egg whites (room temperature)
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon pure vanilla extract

For Assembly

• 11 ounces vanilla wafers (about 60 cookies)
• 5–6 medium ripe bananas, sliced 1/4 inch thick
• 2 teaspoons fresh lemon juice
• 9×13-inch dish or 3-quart glass trifle bowl

Step-by-Step Instructions

Step 1: Set up your station

If using meringue, preheat the oven to 350°F and position a rack in the center. Have a 9×13-inch dish (or a clear trifle bowl) ready. Separate the eggs, placing yolks in a medium bowl and whites in a clean mixing bowl if you plan to make meringue.

Step 2: Make the vanilla pudding

In a medium saucepan off heat, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the milk and heavy cream until smooth, then whisk in the egg yolks. Set over medium heat and cook, stirring constantly with a heatproof spatula, scraping the corners and bottom, until the pudding thickens and large bubbles periodically burst on the surface, 6–9 minutes. Reduce heat to low and cook 1 minute more to fully activate the cornstarch.

Step 3: Finish and briefly cool

Remove from heat. Stir in the butter and vanilla until silky. Strain through a fine-mesh sieve into a clean bowl to catch any lumps. Press plastic wrap directly onto the pudding’s surface to prevent a skin and let it cool until warm but still pourable, 10–15 minutes.

Step 4: Prep the bananas

Slice bananas into 1/4-inch rounds. Toss gently with lemon juice to slow browning without affecting flavor.

Step 5: Layer the pudding, bananas, and wafers

Layer one-third of the wafers in the bottom of your dish. Top with half the banana slices, then one-third of the warm pudding (about 1 1/3 cups). Repeat: wafers, remaining bananas, another third of the pudding. Finish with a final layer of wafers and the remaining pudding, spreading it to the edges to seal in the bananas. Smooth the top.

Step 6: Add the topping (choose whipped cream or meringue)

Whipped cream: In a chilled bowl, beat cold heavy cream, powdered sugar, vanilla, and a pinch of salt to soft, billowy peaks, 1–2 minutes with a hand mixer. Dollop and swirl over the pudding.

Meringue: In a very clean bowl, beat egg whites and cream of tartar on medium until foamy, 1 minute. Gradually add granulated sugar in a slow stream; increase to medium-high and whip to glossy stiff peaks, 3–5 minutes. Beat in vanilla. Spread over pudding, sealing all edges. Bake at 350°F for 12–15 minutes until golden peaks form. Cool 1 hour at room temperature.

Step 7: Chill, set, and serve

Cover and chill at least 4 hours (8–24 hours is even better) until the wafers soften into a cake-like texture. For serving, garnish with a few crumbled wafers and fresh banana slices added at the last minute. Scoop into bowls and enjoy the creamy layers.

Pro Tips

• For the silkiest pudding, keep the whisk or spatula moving and do not rush the thickening stage.
• Press plastic wrap directly onto warm pudding to prevent a skin and keep it ultra-smooth.
• Bananas that are yellow with a few freckles are perfect; very brown bananas can weep and turn mushy.
• Seal the pudding layer to the dish edges before adding topping—this helps prevent banana browning.
• Layer evenly: about 20 wafers per layer and roughly 1 1/3 cups pudding per layer in a 9×13-inch dish.

Variations

• Salted caramel swirl: Drizzle 1/2 cup warm caramel sauce over each pudding layer and finish with a light pinch of flaky salt on top.
• Coconut banana pudding: Replace 1 cup milk with full-fat coconut milk and fold 1/2 cup toasted coconut into the top layer or garnish.
• Peanut butter twist: Whisk 1/3 cup creamy peanut butter into the hot pudding off heat, then proceed with layering.

Storage & Make-Ahead

Cover and refrigerate for up to 2 days for best texture. The wafers continue to soften over time; by day 3, the dessert is still tasty but looser. Make the pudding up to 2 days ahead; keep chilled with plastic wrap pressed on the surface, then assemble the day you plan to serve. For meringue-topped pudding, bake and cool, then chill uncovered until cold before lightly covering; enjoy within 24 hours to keep the meringue crisp on top.

Nutrition (per serving)

Approximate for 1/12 of pan with whipped cream topping: 450 calories; 21 g fat; 58 g carbohydrates; 6 g protein; 220 mg sodium; 2 g fiber. With meringue topping, approximately 400 calories per serving.