Name: Old-Fashioned Banana Banana Pudding with Nilla Wafers
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 1/3 cup all-purpose flour; 1/4 tsp salt; 3 cups whole milk; 3 large eggs (yolks only); 2 tbsp unsalted butter; 1 tsp pure vanilla extract; 1 11 oz box Nilla Wafers; 4 medium ripe bananas (sliced into rounds); 2 cups heavy whipping cream; 3 tbsp powdered sugar; 1 tsp pure vanilla extract

Jump to Recipe

Some desserts just take you home, and this banana pudding is one of them. My family made a version of this every summer, and the smell of warm vanilla custard still stops me in my tracks.

This recipe uses simple ingredients you already have, and the result is pure comfort. Let's create something worth sharing.

Old-Fashioned Banana Banana Pudding with Nilla Wafers

A creamy, layered banana pudding that tastes exactly like the one grandma used to make.

4.7 (11 reviews)

Vegetarian

Prep15 min

Cook30 min

Chill time4 hr

Total4 hr 45 min

Serves8 servings

Ingredients

Vanilla Custard

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 tsp salt
3 cups whole milk
3 large eggs , yolks only
2 tbsp unsalted butter
1 tsp pure vanilla extract

Layers

1 11 oz box Nilla Wafers
4 medium ripe bananas , sliced into rounds
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp pure vanilla extract

Instructions

Make the Custard

Whisk together the sugar, flour, and salt in a medium saucepan until combined.

Gradually whisk in the milk, making sure no dry clumps remain at the bottom of the pan.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 10 to 12 minutes. Keep stirring so nothing scorches on the bottom.

In a small bowl, lightly beat the egg yolks. Slowly ladle about half a cup of the hot custard into the yolks while whisking constantly. This warms them up gently so they don't scramble.

Pour the egg mixture back into the saucepan and cook for 2 more minutes, stirring the whole time.

Remove from heat and stir in the butter and vanilla extract until the butter melts completely. Set the custard aside to cool for 10 minutes.

Whip the Cream

Pour the heavy whipping cream into a large chilled bowl. Add the powdered sugar and vanilla.

Beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes. Set aside.

Layer and Chill

Spread a thin layer of warm custard across the bottom of a 9x13 inch baking dish or a deep trifle bowl.

Add a single layer of Nilla Wafers over the custard, covering it as evenly as you can.

Lay a single layer of banana slices over the wafers.

Spoon half the remaining custard over the bananas and spread it gently.

Repeat the layers: Nilla Wafers, banana slices, then the rest of the custard.

Spread the whipped cream over the top in an even layer. You can swirl it with a spoon for a nice homey look.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight. The wafers will soften into the custard and everything comes together beautifully.

Tips & Notes

Use bananas that are ripe but still firm. Overripe bananas get mushy in the layers after chilling.
Stir the custard constantly while it cooks. Walking away for even a minute can cause lumps or scorching.
For the cleanest slices when serving, use a sharp knife wiped clean between cuts.
Make this the night before your event. The extra chill time makes the flavors even better.
If you want a toasted top, you can spread meringue instead of whipped cream and broil it for 2 to 3 minutes.

Storage: Cover tightly with plastic wrap and store in the refrigerator for up to 3 days. The wafers will continue to soften over time, which many people actually prefer. This recipe does not freeze well.

Nutrition per serving · estimated

485 Cal

24g Fat

63g Carbs

7g Protein

2g Fiber

38g Sugar

210mg Sodium

Old-Fashioned Banana Banana Pudding with Nilla Wafers step-by-step

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Why the Custard Makes All the Difference

Store-bought pudding mix is convenient, but homemade custard has a richness and depth that the box just cannot match. We are talking about a silky, real-vanilla flavor that coats every layer.

The technique of tempering the egg yolks sounds fancy, but it is really just a simple precaution. You add a little hot custard to the eggs first so they warm up slowly instead of cooking into scrambled eggs. Once you do it once, it feels completely natural.

Take your time at the stove and keep stirring. That patience pays off in every single bite.

Building the Perfect Layers

The magic of this dessert is in the assembly. You want each layer to be as even as possible so every spoonful gets a little custard, a little wafer, and a banana slice.

Do not rush the chill time. Four hours is the minimum, and overnight is genuinely better. The Nilla Wafers absorb the custard and transform from crunchy cookies into something soft and almost cake-like. That texture is the whole point of old-fashioned banana pudding.

This recipe is one of those dishes that looks impressive when you set it on the table and somehow tastes even better than it looks.

Old-Fashioned Banana Banana Pudding with Nilla Wafers