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5 from 2 votes

Southern Banana Pudding

Creamy, luscious, homemade custard makes all the difference in this Southern Banana Pudding.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 10 servings
Calories: 569
Author: Lucy Brewer



  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 vanilla bean
  • 12 egg yolks
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 teaspoons vanilla extract

Other ingredients:

  • 1 box vanilla wafers
  • 4-5 bananas peeled and sliced ¼ - ½ inch thick

Whipped cream topping:

  • 1 cup heavy cream
  • 1/4 cup sugar (or less)
  • 1 tsp vanilla extract



  • Twist the vanilla bean but don’t scrape it and then add it to a medium pot with the milk and 1 cup of the cream. Heat slowly until almost simmering and then cover, remove from heat and allow to steep for 20 minutes.
  • Put the egg yolks in a bowl and whisk in the sugar, then the flour and salt. Whisk until completely smooth and make sure there are no lumps hiding in there.
  • Remove the vanilla bean from the milk and add a little of the milk to the egg yolks to temper the yolks. Stir slowly. Slowly add the rest of the milk to the egg yolks, stirring gently.
  • Pour the egg mixture back into the saucepan and cook over medium-high heat until the custard thickens, whisking constantly. This should take 3-5 minutes. The custard should be very thick and will start to boil. Be sure you scrape the bottom and sides of the pan.
  • After the custard begins to boil, cook for one minute longer and then remove it from the heat. The custard will be very thick.
  • Strain through a fine-meshed sieve into a large bowl.
  • Immediately whisk in the remaining 1 cup of cream and the three teaspoons of vanilla.

Putting it all together:

  • Spoon a thin layer of warm custard on the bottom of the dish, and cover with a layer of vanilla wafers. I like to crush some of the wafers and leave some whole.
  • Add a layer of sliced bananas and then start over with the custard.
  • Continue until you run out of wafers and bananas, and finish with a layer of custard, then crumble a few vanilla wafers over the top.
  • I like to serve the banana pudding while it's still warm, and usually don't even bother to add a topping. However, if you like you can add a meringue or a whipped cream topping.

Whipped Cream:

  • To make the whipped cream topping, have your bowl and beaters in the fridge for a bit and then take them out and add the cream. Beat with electric mixer until cream starts to get a little stiff, then add the sugar and vanilla.
  • Continue beating at high speed until cream holds peaks. Do not over-mix or it will curdle.
  • You can make this a little bit ahead of time. Serve a dollop of cream on top of each serving of the banana pudding or spread across the top before crumbling the wafers.