I love desserts of all shapes, forms, and fashions, but no pie, cake, or cobbler can hold a candle to banana pudding, at least not in the encyclopedia of Southern cooking. Not in my mind anyway. You will not go to a church potluck or a family reunion south of the Mason-Dixon line and not find a bowl heaped with banana pudding: vanilla pudding, bananas, and vanilla wafers. Cold (my version, anyway-we’ll talk more about that in a minute!) and creamy, banana pudding hits on everyone’s desire for something a little lighter and fruitier than the rich chocolate desserts they’ve been gorging on all winter.
Another fact about banana pudding that I found surprising is that warm banana pudding is considered traditional in the Southern U.S., while cold banana pudding is considered native to the North. Um…I grew up in Tennessee. In fact, I have not lived outside of Tennessee at all ever and I have never, ever been served a warm banana pudding. I didn’t know they existed until a few years ago! A survey of my Facebook followers found a pretty even split between cold and warm pudding lovers. I like things the way I like them…I suppose I will have to try it warm someday, but for now I think I’ll stick to cold banana pudding (my sister and her husband, whose mom makes her banana pudding warm, pointed out that warm banana pudding must be eaten immediately as it doesn’t keep/reheat well…so we’ll call it basic economics. Waste not want not. 
It won’t surprise anyone who regularly reads my blog that I have to deviate from the traditional instant pudding + Cool Whip version that I grew up with. I mean, if someone makes it for me, I’m definitely going to eat it…but I wanted to make it from scratch, with real whipped cream. A little something extra that my sister started doing is folding the whipped cream into the pudding to make it fluffy. She gets a ton of compliments on her banana pudding…it’s pretty amazing. By the way, if you don’t like bananas (I know a lot of people can’t really deal with the texture) this pudding would also be delicious with pineapple or strawberries.
What’s your banana pudding vote-warm or cold?
PrintFluffy Banana Pudding
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
Description
This homemade banana pudding combines fresh whipped cream, ripe bananas, and vanilla wafers for a fluffy, creamy Southern classic dessert.
Ingredients
- 3/4 cup plus 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 cups whole milk
- 3 tablespoons unsalted butter, cut into 6 pieces and chilled
- 1/2 teaspoon vanilla extract
- 3-4 ripe bananas, sliced
- 1 box vanilla wafers
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- In a medium saucepan, combine 3/4 cup sugar, cornstarch, and kosher salt. Add the eggs and egg yolk and whisk until well combined.
- Slowly whisk in the milk until the mixture is smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
- Remove from heat and whisk in the butter and vanilla extract until the butter is melted and the mixture is smooth. Let the pudding cool slightly.
- In a large bowl, whip the heavy cream with the powdered sugar until soft peaks form.
- Fold the whipped cream into the cooled pudding mixture until well combined and fluffy.
- In a serving dish, layer the vanilla wafers, banana slices, and pudding mixture. Repeat the layers, ending with a layer of pudding on top.
- Chill the banana pudding in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
Notes
For a twist, try substituting the bananas with pineapple or strawberries. This pudding is best served cold and can be stored in the refrigerator for up to 2 days. Folding whipped cream into the pudding makes it extra fluffy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
What type of vanilla pudding should I use for the Fluffy Banana Pudding?
You can use either instant or cooked vanilla pudding for this recipe, but instant pudding will give you a quicker and fluffier texture.
How ripe should the bananas be for this recipe?
For the best flavor and texture, use ripe bananas that are slightly speckled with brown spots, as they will be sweeter and more flavorful.
Can I substitute vanilla wafers with another type of cookie?
While vanilla wafers are traditional, you can substitute them with another cookie like shortbread or graham crackers, though the texture and flavor will differ.
