Banana Pudding



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You will be invited back to the cookout if you bring this creamy, dreamy banana pudding. Layers of homemade vanilla custard, Nilla wafers and sliced bananas make this version worlds better than the store-bought stuff.

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8 – 10 serving(s)

Total Time:
35 mins


  • 2 c.

    whole milk 

  • 1/2 c.


  • 1/2 tsp.

    kosher salt 

  • 1 3/4 c.

    heavy cream, divided

  • 4

    large egg yolks

  • 3 tbsp.


  • 1/2 tsp.

    pure vanilla extract

  • 40

    vanilla wafer cookies (we used Nilla Wafers), plus more, crumbled, for topping 

  • 2

    large ripe bananas, sliced 1/4 inch thick 


 Keep whisking the custard to avoid scrambling the eggs during the thickening process.

Did you make this recipe? Comment below!

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).


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