Easy Banana Pudding, the Southern Classic

Banana pudding is one of the most-searched desserts this spring and summer. This version has a real stovetop custard, so the wafers soften into the layers overnight.

Why made-from-scratch banana pudding is worth it

This Southern classic layers vanilla wafers, ripe bananas and a thick, silky custard that is cooked on the stove. As the pudding chills, the wafers soften into a cake-like layer that soaks up the custard, which is why it tastes better after a night in the fridge.

Tips for the best result

Whisk the milk and egg yolks into the sugar mixture before heating and stir constantly until the custard thickens enough to coat a spoon; this takes several minutes and stops it from scorching or scrambling. Stir in the butter and vanilla off the heat, and let the custard cool a little before layering. Slice the bananas just before you build the pudding, and press plastic wrap onto the surface so no skin forms.

Substitutions and variations

Shortbread or graham crackers can stand in for the wafers. Use leftover egg whites for a small meringue or a snack of meringue cookies. Add a splash of rum or a pinch of cinnamon to the custard if you like.

Storing and serving

Chill for at least four hours, ideally overnight. Add the whipped cream just before serving. Keep leftovers covered in the fridge and eat them within a day or two; the bananas darken over time, but the pudding is still good.

Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.