Classic Banana Pudding Recipe

Temper eggs and cook pudding

In a medium mixing bowl, whisk together 2 tablespoons granulated sugar, 3 tsp cornstarch, and the 4 egg yolks until smooth and slightly pale. In a medium saucepan, heat 3 cups whole milk with a pinch of salt over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Slowly ladle about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs. Repeat with another 1/2 cup until warmed. Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.

Continue cooking over medium-low heat, stirring constantly with a heatproof spatula or whisk, scraping the bottom and sides, until the mixture thickens and comes to a gentle boil (about 4–6 minutes). Once thick enough to coat the back of a spoon, remove from heat.

Stir in 2 tablespoons unsalted butter and 2 tsp pure vanilla extract until butter is melted and fully incorporated. Taste and add a pinch more salt if needed. Cover the surface of the pudding with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool at room temperature for 10 minutes, then refrigerate until slightly warm-chilled (about 20–30 minutes) before assembling.

Prepare bananas and wafers

Peel the 4 bananas and slice each into 1/4-inch rounds. Reserve a few attractive slices for garnish if desired.

In an 8x8-inch baking dish or similarly sized serving dish, spread a thin layer (about 1/3) of the chilled pudding on the bottom. Arrange about half of the vanilla wafers in a single layer over the pudding. Top the wafers with a layer of banana slices, then spread another 1/3 of the pudding over the bananas. Repeat with a second layer of wafers and remaining banana slices, finishing with the remaining pudding smoothed on top.

Make the crumble

Preheat the oven to 350°F (175°C) if you plan to bake the crumble briefly. In a small bowl, combine 1 tbsp all-purpose flour, 2 tbsp rolled oats, 2 tbsp light brown sugar, 1 tsp ground cinnamon and 1/2 tsp vanilla extract. Cut in 1 tbsp cold unsalted butter with a fork or pastry cutter until mixture forms coarse crumbs.

Sprinkle the crumble evenly over the top of the assembled pudding. For a lightly toasted finish, bake the assembled pudding on the middle rack for 8–10 minutes until the crumble is golden and the edges of the puddings bubble slightly. Alternatively, for a no-heat finish, gently toast the crumble in a small skillet over medium heat for 3–4 minutes until fragrant and lightly browned, then cool briefly and sprinkle on top.

Make a quick meringue (optional)

If you want a meringue topping instead of or in addition to the crumble: in a clean dry bowl, whisk 2 egg whites with a pinch of cream of tartar until foamy. Gradually add 2 tbsp granulated sugar while whipping to stiff glossy peaks. Spread or pipe the meringue over the pudding and torch lightly or bake at 350°F (175°C) for 5–7 minutes until the peaks are golden. Allow to cool slightly before serving.

Let the assembled pudding chill in the refrigerator for at least 1 hour to set and for flavors to meld (2–3 hours is better). Before serving, if you reserved banana slices, arrange them on top for garnish. Serve chilled. Leftovers keep covered in the refrigerator for 2–3 days; note bananas will brown over time.