Banana Pudding Nilla Wafers Cream

This banana pudding is pure comfort and nostalgia all in one dish The combination of silky vanilla pudding fresh banana slices and crunchy Nilla wafers makes it an irresistible dessert for gatherings or a simple family treat It is the kind of sweet everyone reaches for at potlucks and the first thing to disappear from the fridge after dinner

My first banana pudding disappeared within an hour at a family barbecue Now I get asked to bring it to every reunion and it never fails to bring big smiles

Ingredients

• Granulated sugar: Brings just the right sweet touch Look for fine organic sugar if possible
• Cornstarch: Thickens the pudding into a lush silky custard Check for a bright white powder free of clumps
• Salt: Balances the sweet and brings all the flavors together Use fine sea salt for best result
• Whole milk: Gives richness and creaminess For deeper flavor use fresh local milk
• Large egg yolks: Create that smooth custardy texture Make sure eggs are fresh and bright colored
• Unsalted butter: Adds a velvety mouthfeel Use good quality real butter for classic flavor
• Pure vanilla extract: Delivers signature aroma and warmth Choose pure extract for depth not imitation
• Nilla wafers: Offer iconic vanilla crunch Look for fresh cookies without broken pieces
• Ripe bananas: Contribute fruity creaminess and sweetness Select bananas with yellow peels and a few brown speckles for best flavor
• Heavy whipping cream: Forms a fluffy airy topping Use cold cream with at least 36 percent milk fat
• Powdered sugar: Sweetens the whipped cream and keeps it smooth Sift if lumpy
• Vanilla extract: Enhances the cream’s flavor Use real extract for the best result

Step by Step Instructions

Make the Pudding:

In a medium saucepan whisk together sugar cornstarch and salt very thoroughly to break up any lumps Slowly whisk in the milk until fully blended and smooth with no dry pockets

Prepare the Egg Yolks:

In a separate bowl gently beat egg yolks with a fork or whisk until smoothly blended No need to whip just combine fully

Cook the Pudding Base:

Place the saucepan over medium heat Whisk constantly scraping edges and bottom of the pan so the mixture does not stick or scorch Cook for six to eight minutes until the pudding thickens and a bubble or two bursts at the surface The consistency should coat the back of a spoon

Temper the Yolks:

With one hand slowly pour half a cup of the hot pudding into the egg yolks whisking constantly to avoid scrambling the eggs then pour this mixture back into the main saucepan while whisking steadily This helps keep the pudding silky

Finish the Pudding:

Turn heat to low Continue to stir for two more minutes until very thick and glossy Remove from heat and gently fold in the butter and vanilla until completely melted and blended

Cool the Pudding:

Transfer the pudding to a clean bowl Immediately place plastic wrap directly onto the surface to keep a skin from forming Let it cool to room temperature or place in the fridge to speed up the process

Layer the Dessert:

In a trifle dish or a 9 by 13 inch baking dish make a single layer of Nilla wafers on the bottom Top that with a layer of banana slices then spread about one third of the pudding over the bananas

Repeat the Layers:

Add another layer of Nilla wafers banana slices and more pudding Repeat until you have three pudding layers finishing with pudding on top for a beautiful look

Whip the Cream:

In a mixing bowl use an electric mixer or hand whisk to beat the heavy whipping cream powdered sugar and vanilla extract Continue whipping until soft peaks form that hold their shape but are not stiff Spread or pipe this whipped cream over the final pudding layer

Garnish and Chill:

Sprinkle extra banana slices or crushed Nilla wafers for decoration Cover and chill in the refrigerator for at least two hours before serving This sets the layers and melds the flavors

For me the best part of banana pudding is sneaking extra Nilla wafers between the layers My favorite memory is watching my kids push their spoons all the way to the bottom to scoop every bit of cookie and banana That first creamy bite always reminds me of summers with my grandmother

Storage Tips

Banana pudding is best eaten within twenty four hours because bananas can brown in the fridge Cover tightly with plastic wrap to help prevent this If making ahead assemble everything except the bananas and add fresh bananas just before serving Leftovers last up to two days but the wafers will soften and become cakelike which some people love

Ingredient Substitutions

You can swap Nilla wafers for shortbread cookies or graham crackers if desired For a dairy free version use plant milk and non dairy whipped topping Try gluten free wafer cookies if you need to avoid wheat Allergies are common so always check cookie and cream labels

Serving Suggestions

Serve chilled in a large trifle bowl for visual appeal or divide into small jars for picnic ready treats Add a drizzle of caramel sauce or a sprinkle of toasted coconut for an extra special presentation

A Bit of History

Banana pudding has roots in Southern American cooking and became wildly popular in the early twentieth century Vanilla wafers replaced ladyfingers in the fifties making it a home kitchen classic It is a dessert meant for sharing and has a strong tradition at church socials and family potlucks

Common Recipe Questions

→ What bananas are best for classic banana pudding?

Use fully ripe bananas for their sweet flavor and creamy texture, enhancing each dessert layer.

→ How can I prevent bananas from browning?

Layer the bananas just before serving or toss slices in a little lemon juice to help slow oxidation.

→ Can I substitute Nilla wafers with another type of cookie?

Shortbread or vanilla sandwich cookies work well if Nilla wafers aren't available, offering similar sweetness and crunch.

→ How far in advance can I assemble this dessert?

You can assemble the layers up to a day ahead; chilling improves the texture and blends the flavors beautifully.

→ Is it possible to make a lighter version?

Yes, use reduced-fat milk and a light whipped topping for a lighter dessert while maintaining flavor and texture.

→ Can the pudding be made without eggs?

Egg yolks give richness, but some homemade puddings use additional cornstarch instead for thickening if desired.