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5 from 2 votes


This cooked Southern Banana Pudding is a delicious homemade pudding custard with layers of sliced banana, Nilla wafers and whipped cream!
Prep Time15 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Cooked Banana Pudding
Servings: 8
Calories: 509kcal
Author: Brandie @ The Country Cook


  • 2 cups milk 2% or higher
  • cups sugar
  • 3 tbsp cornstarch
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 3 tbsp salted butter
  • 4-5 bananas peeled and sliced
  • 50 vanilla wafers (about half a box)
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • ¼ tsp vanilla extract


  • In a medium saucepan, whisk together the milk, sugar, cornstarch, egg, and egg yolk.
  • Once well-combined, place the pan over medium-heat.
  • Whisk often to prevent lumps from forming.
  • Making this custard takes a bit of patience. You are stirring and stirring and then all of a sudden, blamm-o, it starts getting thick on ya. So that's why you gotta stick with it while you're making it.
  • Cook until thick and bubbly.
  • Remove the pan from the heat and add the butter and banana extract (or vanilla extract) and whisk until completely melted.
  • In an 8-inch (2 quart) baking dish, place a layer of bananas, then top that with a layer of vanilla wafers.
  • Pour 1/2 of the custard over the wafers and spread to the edges.
  • Repeat this process once more.
  • Cover with plastic wrap and chill for at least four hours.
  • For the whipped topping:
  • Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.


Keep refrigerated.


Calories: 509kcal | Carbohydrates: 67g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 103mg | Sodium: 236mg | Potassium: 353mg | Fiber: 2g | Sugar: 41g | Vitamin A: 770IU | Vitamin C: 5.3mg | Calcium: 98mg | Iron: 0.3mg