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Better Than Magnolia's Banana Pudding

Course Dessert
Cuisine American
Keyword Banana, Cooking, Dessert, Pudding, Ramadan, Sweets Week 2026, Trifle
Servings 12 Servings

Ingredients

Vanilla Bean Pudding

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 3½ cups whole milk
  • 1 vanilla bean, split lengthwise
  • 2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract

Whipped Cream

  • 2 cups heavy whipping cream, cold
  • 2 tablespoons granulated sugar

Assembly/Layering

  • Vanilla wafer cookies, as needed
  • Sliced bananas, as needed

Instructions

Prepare Pudding

  1. In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Slowly whisk in milk and vanilla bean, ensuring that the mixture is smooth and free of lumps.
  2. Cook over medium heat, stirring constantly, until it comes to a simmer and begins to thicken, about 5 to 7 minutes. Remove from heat, and whisk in butter and vanilla.
  3. Strain the pudding into a bowl and cover with plastic wrap, pressing it directly onto the surface of the pudding so that a skin does not form. Set aside and cool completely.

Prepare Whipped Cream

  1. Combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat until stiff peaks form.
  2. Fold half of the prepared whipped cream into the cooled pudding, and set aside the remaining half for topping.

Assemble

  1. In a large serving dish (or individual dessert cups), place a layer of vanilla wafers. Top with a layer of sliced bananas, followed by dollops of prepared pudding. Repeat layers. Top with reserved whipped cream and garnish as desired.

  2. Banana pudding must be kept refrigerated until ready to serve.