Ina Garten Banana Pudding Recipe

This Ina Garten Banana Pudding Recipe is a creamy and classic dessert, which uses ripe bananas and vanilla wafers. It’s a no-fuss take on the Southern favorite, perfect for potlucks, family gatherings, or holiday dinners, ready in about 4 hours and 20 minutes plus chilling time.

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Ina Garten Banana Pudding Recipe Ingredients

For the Custard

• 3 cups whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Layers

• 1 box (12 ounces) vanilla wafers
• 4 ripe bananas, sliced
• 1 cup heavy cream (for whipped cream)
• 2 tablespoons powdered sugar

Optional Topping

• Crushed cookies (for garnish)
• Caramel drizzle (for extra sweetness)

How To Make Ina Garten Banana Pudding Recipe

1. Heat the milk: In a saucepan, warm milk over medium heat until it simmers. Do not let it boil.
2. Whisk egg mixture: In a bowl, combine sugar, egg yolks, and cornstarch until smooth.
3. Temper the eggs: Slowly pour hot milk into the egg mixture, whisking constantly, then return to the saucepan.
4. Cook the custard: Stir over medium heat for 5–7 minutes until thickened. Remove from heat and stir in butter and vanilla. Let cool slightly.
5. Whip the cream: Beat heavy cream and powdered sugar in a chilled bowl until stiff peaks form. Set aside.
6. Assemble layers: In a dish or individual glasses, layer vanilla wafers, sliced bananas, and custard. Repeat until all ingredients are used, finishing with custard.
7. Top and chill: Spread whipped cream on top. Garnish with crushed cookies or caramel drizzle if desired. Refrigerate for at least 4 hours or overnight.

Recipe Tips

• Can I use store-bought pudding? Yes, instant vanilla pudding can be used for a shortcut, but homemade custard gives a richer flavor.
• How to keep bananas from browning: Lightly coat banana slices in lemon juice before layering.
• Can I make it a day ahead? Absolutely—banana pudding tastes even better after chilling overnight.
• Best cookies for banana pudding: Classic Nilla wafers work best, but shortbread or ladyfingers are great alternatives.
• How to make it lighter: Swap heavy cream with whipped topping or Greek yogurt for a lighter version.

What To Serve With Banana Pudding

This creamy dessert pairs well with other light and refreshing treats:

• Fresh berries or fruit salad
• Lemon bars or shortbread cookies
• Iced tea or coffee for a Southern touch

How To Store Banana Pudding

Refrigerate: Cover tightly and store in the refrigerator for up to 3 days.

Freeze: Not recommended—custard and bananas do not freeze well and may become watery.

Banana Pudding Nutrition Facts

• Calories: ~320 per serving
• Protein: 5g
• Fat: 15g
• Carbohydrates: 43g
• Fiber: 2g
• Sugar: 28g
• Sodium: 210mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make banana pudding without eggs?
Yes, use instant pudding mix or cornstarch-thickened custard for an egg-free version.

How long should banana pudding chill before serving?
At least 4 hours, but overnight gives the best flavor and texture.

Can I use different cookies?
Yes, graham crackers or shortbread cookies work as substitutes for vanilla wafers.

How do I keep the pudding from getting watery?
Ensure the custard is fully thickened before assembling, and chill well before serving.

Try More Recipes:

• Ina Garten Chocolate Bundt Cake Recipe
• Ina Garten Yellow Cake Recipe
• Ina Garten Chocolate Lava Cake Recipe