How long does this banana pudding last in the fridge?

The banana pudding should be consumed within three days of refrigeration but can be refrigerated for up to five days. Cover the banana pudding to prevent it from drying out or absorbing other flavors. The bananas in the banana pudding may darken over time but will not affect the taste.

Can I freeze banana pudding?

Banana pudding shouldn't be frozen because the bananas will become mushy, and the custard may separate when thawed. Banana pudding is meant to be served fresh. Any leftovers can be kept in the refrigerator for consumption within a few days to maintain quality.

What should I do to prevent the bananas from browning?

To prevent browning, add lemon juice to sliced bananas used in the pudding. Lemon juice and other acid prevent browning and other changes in taste and appearance of bananas in the pudding. Bananas added fresh to the pudding will brown quickly; using fresh bananas when serving the pudding is another way to prevent browning.

How do I know when the custard is done?

The custard is done when it is thick enough to coat the back of a spoon. Overcooked custard will have a gritty texture and unpleasant flour taste. For optimal texture and taste, stir the custard over medium-low heat for 5-7 minutes.

What can I add for additional flavor?

You can place chocolate chips and nuts between banana slices or on top of the pudding for added texture. Other possible ingredients include coconut milk and cinnamon, both of which complement banana.

Classic Southern Banana Pudding: Comforting Layers of Creamy Custard and Bananas

By Ethan ParkerSep 20, 2026

This classic Southern banana pudding recipe is ideal for making ahead of time as a dessert. Benefits of making banana pudding ahead of time include flavors melding. Layers of banana pudding include chunks of banana and vanilla cookies in a custard filling. Banana pudding is a soft and satisfying dish that works well for family functions and other occasions.

Classic Southern Banana Pudding: Comforting Layers of Creamy Custard and Bananas

Using good ingredients in this recipe gives it a flavor similar to traditional banana pudding. Real bananas and milk and homemade pudding are among the ingredients. Egg yolks and sugar and cornstarch are used to create a thick custard with a banana pudding flavor. Vanilla wafers that absorb liquid are among the ingredients used to give this recipe a banana pudding flavor.

When making pudding, simmer the custard until it is thick enough to coat a spoon. A common mistake is simmering the custard too briefly, resulting in a raw-tasting flour flavor that can mask other flavors in the pudding. Take your time while simmering to produce a smooth pudding texture.

For serving, refrigerate pudding for at least 4 hours to help wafers absorb some of the liquid. Refrigerated pudding should be used within 3 days. Do not freeze pudding, it will have an inferior texture. Best quality is achieved by serving refrigerated pudding right away or at a future meal.

What makes this special

This classic dessert is easy to prepare. It takes less than an hour to prepare and requires chilling for several hours to let the flavors develop.
Layered desserts are simple to make with common ingredients. They make a good standby for parties or other gatherings with relatives or friends when you don't have time to visit a store.
It stores well for a few days and tastes even better the next day. This recipe is a good option for entertaining family and friends.
Serve a popular dish that children and adults will enjoy. Add sweetness to the dish to address a sweet craving but not so much that it is overly sweet.
Made with homemade custard, these desserts are richer and creamier than those made with store-bought custard. Homemade versions of this classic dessert are more enjoyable.
The recipe can be doubled or tripled to make more servings. Consider doubling or tripling the recipe so more people can enjoy this vintage recipe at other gatherings.

Instructions

Separate the egg yolks from the whites. Whisk the yolks until smooth and pale yellow.

Add the granulated sugar and cornstarch to the egg yolks. Whisk vigorously until completely smooth.

Pour 3 cups of whole milk into a saucepan. Heat over medium heat until it just begins to simmer.

While whisking the egg yolk mixture constantly, slowly pour about 1 cup of hot milk into the bowl.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly for about 5-7 minutes.

Remove the pan from heat. Stir in the butter and vanilla extract and let cool slightly.

Cover the custard with plastic wrap to prevent a skin from forming, and refrigerate for 30 minutes.

Peel and slice the bananas into quarter-inch rounds. Toss them with lemon juice.

In a serving dish, create a base layer of vanilla wafers, then half of the banana slices, followed by half of the custard.

Repeat with another layer of wafers, remaining bananas, and the rest of the custard.

Cover the dish and refrigerate for at least 4 hours, or overnight.

Serve cold, optionally topping with whipped cream if desired.

FAQ

Yes, this pudding recipe can be prepared in advance. The pudding can be prepared through the layering step and refrigerated. Taste and aroma qualities may be enhanced by longer chilling times. Steps can be taken to prevent the pudding from absorbing other flavors while refrigerating. Serve cold for best texture and flavor.

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Desserts Southern

Classic Southern Banana Pudding: Comforting Layers of Creamy Custard and Bananas

By Ethan ParkerSep 20, 2026

Servings

Jump to recipe

What makes this special

This classic dessert is easy to prepare. It takes less than an hour to prepare and requires chilling for several hours to let the flavors develop.
Layered desserts are simple to make with common ingredients. They make a good standby for parties or other gatherings with relatives or friends when you don't have time to visit a store.
It stores well for a few days and tastes even better the next day. This recipe is a good option for entertaining family and friends.
Serve a popular dish that children and adults will enjoy. Add sweetness to the dish to address a sweet craving but not so much that it is overly sweet.
Made with homemade custard, these desserts are richer and creamier than those made with store-bought custard. Homemade versions of this classic dessert are more enjoyable.
The recipe can be doubled or tripled to make more servings. Consider doubling or tripling the recipe so more people can enjoy this vintage recipe at other gatherings.

Ingredients

Servings4

•4 large egg yolks (room temperature)
•1 cup granulated sugar
•1 third cup cornstarch
•4 cups whole milk (divided)
•2 tablespoons unsalted butter
•1 teaspoon pure vanilla extract
•2 packages Nilla Wafers (about 14-15 ounces each)
•4 large ripe bananas
•1 half teaspoon lemon juice

Instructions

1
Separate the egg yolks from the whites. Whisk the yolks until smooth and pale yellow.
2
Add the granulated sugar and cornstarch to the egg yolks. Whisk vigorously until completely smooth.
3
Pour 3 cups of whole milk into a saucepan. Heat over medium heat until it just begins to simmer.
4
While whisking the egg yolk mixture constantly, slowly pour about 1 cup of hot milk into the bowl.
5
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly for about 5-7 minutes.
6
Remove the pan from heat. Stir in the butter and vanilla extract and let cool slightly.
7
Cover the custard with plastic wrap to prevent a skin from forming, and refrigerate for 30 minutes.
8
Peel and slice the bananas into quarter-inch rounds. Toss them with lemon juice.
9
In a serving dish, create a base layer of vanilla wafers, then half of the banana slices, followed by half of the custard.
10
Repeat with another layer of wafers, remaining bananas, and the rest of the custard.
11
Cover the dish and refrigerate for at least 4 hours, or overnight.
12
Serve cold, optionally topping with whipped cream if desired.