Southern-Style Banana Pudding

A not-too-sweet homemade vanilla pudding is layered warm with bananas and vanilla wafers, then crowned with soft cream and a crisp toasted finish.

130 min

6 servings

Creamy banana pudding in a glass dish is topped with soft whipped cream, toasted coconut, and crushed vanilla wafers.

Ingredients

3/4 cup granulated sugar, divided

1/3 cup cornstarch

1/4 tsp kosher salt

3 cups whole milk

4 large egg yolks

2 tbsp unsalted butter

2 tsp vanilla extract

1/2 cup unsweetened shredded coconut

3 medium ripe but firm bananas

42 vanilla wafers

6 crushed for topping

1 cup cold heavy cream

Equipment

Medium saucepan · Balloon whisk · Fine-mesh sieve · Heatproof bowl · 2-quart serving dish · Dry skillet · Electric mixer

Keep it balanced

The restrained sugar lets the vanilla, dairy, and ripe bananas lead instead of making the dessert cloying.

Protect the crunch

Add the toasted coconut and crushed wafers at the table for the clearest contrast with the soft pudding.

Set up and toast

01. Set the sieve over a heatproof bowl before cooking so the hot pudding can be strained immediately.

02. Toast coconut in a dry skillet over medium-low heat, stirring often, until pale gold; cool it on a plate so it stays crisp.

Cook the pudding

03. Whisk 2/3 cup sugar, cornstarch, and salt into yolks, then gradually whisk in milk until completely smooth.

04. Whisk constantly over medium heat for 7 to 9 minutes, including the saucepan corners, until slow bubbles and a thick coating show it has cooked through.

05. Remove from heat, whisk in butter and vanilla, and strain the pudding for a glossy, creamy texture.

Layer and chill

06. Slice bananas into 1/4-inch rounds immediately before assembling to limit browning.

07. Build two layers of vanilla wafers, bananas, and warm pudding; keep the crushed wafers aside so they retain their crunch.

08. Cover the pudding directly and chill for 90 minutes, stopping when it is cold and set but the wafers still have definition.

Finish and serve

09. Whip cream with the remaining sugar to soft peaks, spoon it over the chilled pudding, then scatter toasted coconut and crushed vanilla wafers just before serving.