Banana Pudding recipe served on a plate, by Yats Cajun Creole
Jul 13 2026
Restaurants›Yats Cajun Creole›Banana Pudding Recipe

Banana Pudding Recipe

Inspired by Yats Cajun Creole
Time30m
Serves8

Classic banana pudding with vanilla wafers.

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Ingredients

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Pudding Base

Assembly

Method

Pudding Preparation

  1. 1

    Combine Dry Ingredients

    In a medium saucepan, whisk together the granulated sugar, flour, and salt until well combined.

  2. 2

    Add Milk

    Gradually add the milk to the saucepan, whisking continuously to prevent lumps from forming.

  3. 3

    Heat Mixture

    Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.

  4. 4

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks until smooth. Slowly add a small amount of the hot pudding mixture to the egg yolks, whisking continuously to temper them.

  5. 5

    Combine Mixtures

    Pour the tempered egg yolk mixture back into the saucepan with the rest of the pudding. Continue cooking for another 2-3 minutes until thickened.

  6. 6

    Finish Pudding

    Remove the saucepan from heat. Stir in the vanilla extract and butter until smooth. Allow to cool slightly.

Assembly

  1. 7

    Prepare Bananas

    Slice the bananas into thin rounds.

  2. 8

    Layer Ingredients

    In a large serving dish or individual cups, layer the vanilla wafers, banana slices, and pudding. Start with a layer of wafers, then a layer of bananas, followed by pudding.

  3. 9

    Repeat Layers

    Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

  4. 10

    Top with Whipped Cream

    Spread the whipped cream over the top layer of pudding and garnish with additional banana slices and crushed vanilla wafers if desired.

  5. 11

    Chill

    Cover the dish with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.

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