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Homemade Southern Banana Pudding

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Homemade Southern Banana Pudding —layers of homemade banana-infused custard enriched by homemade whipped cream, fresh banana slices, tons of vanilla wafer cookies, and topped with a buttery cookie crumb streusel.

cookie crumb topping on homemade banana pudding

This is a classic southern recipe with a few tweaks. We’re all familiar with the banana pudding recipe using instant pudding and frozen whipped topping. It’s very good for sure but this Homemade Southern Banana Pudding is on a whole other level. I’ve taken the concept of folding whipped cream into the pudding with from scratch banana-flavored pudding. I also, amped up the vanilla wafers by making a layer of vanilla wafer cookie crumb streusel. This dessert is out of this world good!

What you need to make Homemade Southern Banana Pudding

banana pudding ingredients

Bananas
Milk
Egg yolks
Sugar
Kosher salt
Cornstarch
Butter
Vanilla extract
Banana extract, optional
Vanilla wafer cookies
Brown sugar
Heavy whipping cream
Powdered sugar
Ice
Mixing bowls
Plastic wrap
Heavy bottomed pot
Baking sheet
Wire whisk
Hand mixer
9 x 11 baking dish or trifle bowl

Banana infused pudding

bananas and milk in a pot

Banana is essential to this recipe. The flavor lightly permeates the pudding using fresh banana slices. One of the steps that makes this pudding extra special that I make banana flavored pudding. I infuse the milk with banana by simmering it over low heat and letting it sit for a while to intensify the flavor. I also add a smidgen of banana extract for more potency. These are both optional steps but deliver the best tasting banana pudding.

How to make Southern Banana Pudding from scratch

whisking vanilla into custard

Start by simmering a banana and milk over low heat for 10 minutes. Remove from heat and let it come to room temp before straining the bananas from the milk. In a medium bowl, whisk the egg yolks, cornstarch, and 1/2 cup of milk set aside. Add the banana infused milk back to the saucepan along with the sugar and bring it to a boil over low heat. While whisking, slowly ladle 1/3 of the hot milk into the egg mixture to temper the eggs.

silky banana pudding poured into a bowl

Begin to slowly pour the egg mixture back into the pot while whisking constantly. Let it cook for 1-2 minutes to thicken then remove it from the heat. Immediately pour the mixture into a bowl over an ice bath.

folding whipped cream into pudding

Place plastic wrap directly on the pudding top to avoid a skin from forming. Cool the pudding to room temperature. Completely chill in the fridge for 2-3 hours before assembling. Make the whipped cream by beating the heavy cream and powdered sugar to stiff peaks in the bowl using a mixer. Scoop half of the whipped cream into the pudding and fold until light and fluffy. Refrigerate until needed.

Cookie streusel

cookies and sugar in a food processor

Preheat the oven to 325 degrees. Crush half of the cookies with brown sugar, granulated sugar, and melted butter. Spread on a baking sheet and toast for 15-18 minutes stirring and roaring the pan after 8-9 minutes. Remove from the oven and set aside to cool.

To assemble

banana slices on vanilla cookies

Layer the bottom of the baking dish with cookies and banana slices. Spread a layer of pudding then repeat with cookies and banana slices and another layer of pudding. Top with the remaining whipped cream and the vanilla cookie streusel. Chill covered with plastic wrap for at least 6 hours.

Tips for making banana pudding

  • To make an ice bath, fill a large bowl with 2-3 cups of ice. The smaller bowl containing the pudding sits over the ice
  • Banana pudding is best when chilled overnight. It allows the cookies to soften and flavors to meld.

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a cup of banana pudding
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Homemade Southern Banana Pudding

Print Recipe
Homemade Southern Banana Pudding ~ layers of homemade banana-infused custard fresh banana slices, vanilla wafer cookies topped with streusel.
Prep Time:20 mins
Cook Time:30 mins
Chill time:6 hrs
Total Time:6 hrs 50 mins

Ingredients

  • 4 ripe bananas minimal spots
  • 3 c whole milk
  • 4 egg yolks
  • 1/2 c sugar
  • 1/4 c cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp banana extract optional
  • 1/4 tsp kosher salt
  • 15 oz vanilla wafers divided
  • 2 c heavy whipping cream
  • 1 c powdered sugar

Cookie Streusel

  • 40 vanilla wafers
  • 4 tbsp butter melted
  • 1/4 c dark brown sugar
  • 2 tbsp white sugar

Instructions

  • Start by simmering a banana and milk over low heat for 10 minutes. Remove from heat and let it come to room temp before straining the bananas from the milk. In a medium bowl, whisk the egg yolks, cornstarch, and 1/2 cup of milk set aside.
  • Add the banana infused milk back to the saucepan along with 1/2 cup of sugar and bring it to a boil over low heat. While whisking, slowly ladle 1/3 of the hot milk into the egg mixture to temper the eggs.
  • Begin to slowly pour the egg mixture back into the pot while whisking constantly. Let it cook for 1-2 minutes to thicken then remove it from the heat. Immediately pour the mixture into a bowl over an ice bath.
  • Place plastic wrap directly on the pudding top to avoid a skin from forming. Cool the pudding to room temperature. Completely chill in the fridge for 2-3 hours before assembling.
  • Make the whipped cream by beating the heavy cream and powdered sugar to stiff peaks in the bowl using a mixer. Scoop half of the whipped cream into the pudding and fold until light and fluffy. Refrigerate until needed.

Cookie streusel

  • Preheat the oven to 325 degrees. Crush 40 vanilla wafers with the brown sugar, 2 tablespoons of granulated sugar, and 4 tablespoons of melted butter. Spread on a baking sheet and toast for 15-18 minutes stirring and roaring the pan after 8-9 minutes. Remove from the oven and set aside to cool.

To assemble

  • Layer the bottom of the baking dish with cookies and banana slices. Spread a layer of pudding then repeat with cookies and banana slices and another layer of pudding.
  • Top with the remaining whipped cream and the vanilla cookie streusel. Chill covered with plastic wrap for at least 6 hours.

Nutrition

Calories: 643kcal | Carbohydrates: 81g | Protein: 6g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 141mg | Sodium: 352mg | Potassium: 310mg | Fiber: 2g | Sugar: 50g | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: banana pudding, bananas, custard
Servings: 12
Calories: 643kcal
Author: Ty

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