Description

This Nilla Wafer Banana Pudding recipe is a classic Southern dessert reinvented with a smooth, creamy homemade pudding, layered with fresh banana slices and crisp Nilla Wafers. Enhanced with vanilla bean whipped cream and sweetened condensed milk, it offers a perfect balance of rich flavors and textures. Ideal for make-ahead gatherings, the pudding sets overnight for a luscious, crowd-pleasing treat.

Ingredients

Scale

Pudding Ingredients

3 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
3 cups milk (preferably 2%)
1 teaspoon pure vanilla extract
1 (14-ounce) can sweetened condensed milk

Whipped Cream

1 1/3 cups heavy cream, cold
6 tablespoons powdered sugar
Seeds from 2 vanilla bean pods, split and scraped

Assembly

1 (8-ounce) box Nilla Wafers
4 large bananas, cut into 1/4 inch slices

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Instructions

Make pudding: In a medium bowl, whisk the eggs until smooth. In a large saucepan over medium heat, combine the sugar, flour, and salt; then gradually whisk in the milk. Cook the mixture, stirring occasionally, until it starts to thicken and bubble. Lower the heat to low and continue cooking for 2 more minutes.
Temper eggs: Remove the saucepan from heat. Slowly pour a small amount of the hot milk mixture into the whisked eggs, whisking constantly to prevent curdling. Pour the tempered egg mixture back into the saucepan, whisking continuously.
Cook pudding: Return the saucepan to medium heat and bring the mixture back to a gentle boil. Reduce the heat to low and cook while stirring for another 2 minutes until thickened. Remove from heat and stir in the vanilla extract. Let cool for 15 minutes, stirring occasionally.
Incorporate condensed milk: Fold the sweetened condensed milk into the pudding gently, then continue cooling the pudding to room temperature.
Make whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, combine the cold heavy cream, powdered sugar, and vanilla bean seeds. Beat on high speed until stiff peaks form.
Combine pudding and whipped cream: Gently fold the whipped cream into the cooled pudding in two additions until fully incorporated without deflating.
Assemble the dessert: In a large trifle dish or similar serving bowl, layer Nilla Wafers (reserve some for topping), banana slices, and pudding alternately.
Chill: Cover the assembled pudding and refrigerate overnight to allow flavors to meld and pudding to set.
Serve: Just before serving, crush the reserved Nilla Wafers and sprinkle them on top for added texture and garnish.

Notes

Romel Bruno recreates a childhood favorite with a gourmet spin: banana pudding.
Use ripe but firm bananas to avoid mushiness.
Allowing the pudding to chill overnight improves the texture and flavor blending.
For extra flavor, you can toast the crushed Nilla Wafers on top before serving.
If fresh vanilla beans are unavailable, substitute with 1 1/2 teaspoons pure vanilla extract in the whipped cream.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 30g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg