A Modern Twist on a Southern Classic
Banana pudding is a timeless Southern dessert—creamy, sweet, and deeply comforting. It’s the kind of recipe that shows up at church picnics, family reunions, and Sunday dinners, often unchanged for decades. But every now and then, tradition deserves a glow-up.
Not Yo’ Mama’s Banana Pudding keeps everything people love about the original while elevating it with a richer custard, freshly whipped topping, and thoughtfully layered textures. The result is nostalgic yet refined—familiar, but unmistakably upgraded.
Ingredients
For the Pudding
- 4 ripe bananas
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- Pinch of salt
For the Whipped Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Layers
- 1 box vanilla wafers (store-bought or homemade)
- Optional: caramel drizzle or toasted coconut for garnish
Step-by-Step Method
Step 1: Make the Pudding Base
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and heavy cream until smooth.
Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
In a small bowl, lightly beat the egg yolks. Slowly whisk a ladle of the hot milk mixture into the yolks to temper them. Pour the tempered yolks back into the saucepan and cook for 2–3 minutes, stirring continuously, until thick and silky.
Remove from heat and stir in the vanilla extract. Let the pudding cool slightly.
Step 2: Prepare the Bananas
Peel and slice the bananas into ½-inch rounds.
For best color, gently toss them with a teaspoon of lemon juice—this keeps them fresh without affecting flavor.
Step 3: Whip the Topping
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft, fluffy peaks form. Set aside in the refrigerator.
Step 4: Assemble the Layers
In a trifle dish, large bowl, or individual cups, begin layering:
- Vanilla wafers
- Banana slices
- Warm pudding
Repeat the layers until all components are used, finishing with a generous layer of pudding on top.
Step 5: Add the Whipped Finish
Spread the whipped cream evenly over the top. If desired, finish with crushed vanilla wafers, a light caramel drizzle, or toasted coconut for added texture.
Step 6: Chill and Set
Cover and refrigerate for at least 4 hours, preferably overnight. This allows the wafers to soften and the flavors to fully meld.
Tips for the Best Banana Pudding
- Use ripe bananas for natural sweetness and depth
- Chill thoroughly—this dessert improves with time
- Homemade pudding matters: it’s richer and silkier than boxed versions
- Serve cold, straight from the fridge, for the best texture
Why This Version Stands Out
This isn’t just banana pudding—it’s banana pudding with intention. The custard is richer, the topping lighter, and every layer thoughtfully balanced. It respects tradition while confidently stepping beyond it.
Comforting, indulgent, and just a little fancy, Not Yo’ Mama’s Banana Pudding proves that classics don’t need replacing—just elevating. 🍌✨
