Few desserts capture Southern hospitality like banana pudding. When it comes to an old-fashioned classic with a creamy twist, Trisha Yearwood’s banana pudding stands out for its flavors, textures, and sheer comfort. Whether you’re hosting a family gathering, bringing a dish to a potluck, or indulging at home on a quiet weekend, this banana pudding recipe always delivers.
Trisha’s take on this staple blends layers of fresh bananas, vanilla wafers, and a rich custard. Whether you add billowy meringue or go for whipped cream, every bite balances nostalgia and delight.
What Makes Trisha Yearwood’s Banana Pudding Special?
Plenty of banana pudding recipes exist, but Trisha’s method highlights a few irresistible touches:
- Smooth homemade custard, never grainy
- Generous layers of real banana slices
- The perfect balance of pudding, cookies, and fruit
- A finish that’s as striking visually as it is delicious
Let’s dive into the details so you can enjoy every bite just as intended.
Ingredients and Equipment
Before you start, gather everything you’ll need. Fresh ingredients and a few simple tools make all the difference.
Ingredient List
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 3 cups | Full-fat for best flavor |
| Granulated sugar | 1 cup | Divided |
| All-purpose flour | 1/4 cup | For thickening |
| Salt | 1/2 teaspoon | Enhances flavors |
| Large eggs | 4 | Separated |
| Vanilla extract | 2 teaspoons | Adds warmth |
| Unsalted butter | 2 tablespoons | Smooth mouthfeel |
| Bananas | 4-5 ripe, firm | Not overripe |
| Vanilla Wafers | 1 box (about 12 oz) | Regular or mini |
Meringue Topping (Optional)
- Egg whites (from the 4 separated eggs)
- 1/4 cup granulated sugar
Equipment
- Large saucepan
- Electric mixer (hand or stand)
- Medium and large mixing bowls
- Whisk, spatula, and measuring cups
- 9×13 inch glass baking dish or trifle bowl
- Knife for slicing bananas
Step-by-Step Instructions
1. Preparing the Custard
Custard forms the heart of this pudding. Don’t rush—cooking slowly yields that signature luscious texture.
Directions:
- In the saucepan, whisk together 3/4 cup sugar, flour, and salt. Blend well to remove lumps.
- Lightly beat egg yolks, then stir in the milk.
- Gradually add the milk mixture to the saucepan, whisking constantly.
- Place over medium heat, stirring nonstop. The mixture will thicken after about 8-10 minutes.
- Once the custard is thick and coats the back of a spoon, remove from heat.
- Add butter and vanilla extract, stirring until fully incorporated.
- Let the custard cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
2. Assembling the Layers
The beauty of banana pudding lies in its assembly. Each spoonful should capture cookie, banana, and custard.
Layering Tips:
- Use a clear glass dish to show off layers
- Start with cookies, then bananas, then custard; repeat
Assembly:
- Line the bottom of your dish with vanilla wafers.
- Place banana slices (about 1/4-inch thick) over the wafers.
- Spoon half of the warm custard over the bananas, gently spreading.
- Repeat with another layer of wafers and bananas.
- Finish with the remaining custard.
Layer Example:
| Layer | Ingredient |
|---|---|
| 1 | Vanilla Wafers |
| 2 | Banana Slices |
| 3 | Custard |
| 4 | Vanilla Wafers |
| 5 | Banana Slices |
| 6 | Custard |
Seal the top layer with custard so the bananas stay protected, helping prevent browning.
3. Whipping Up the Meringue (Optional)
Traditional Southern banana pudding often features a cloud of toasted meringue. This topping adds lightness and visual flair.
Meringue Directions:
- Preheat oven to 350°F.
- With a mixer, beat egg whites until soft peaks form.
- Gradually add 1/4 cup sugar, continuing to beat until stiff, glossy peaks appear.
- Spoon or pipe meringue over the pudding, spreading to the edges.
- Bake 10-12 minutes, or until the meringue turns golden brown.
If you prefer whipped cream, skip the baking step.
Tips for Success
Getting banana pudding just right comes down to practical know-how. Here’s what I’ve learned from making this recipe for years:
- Bananas: Firm, just-ripe bananas work best. Overripe bananas get mushy and brown quickly.
- Prevent Browning: Lightly brush banana slices with lemon juice to keep their color.
- Pudding Thickening: Don’t rush the custard. Gentle heat ensures an even, silky result.
- Make-Ahead Option: Banana pudding tastes even better after chilling overnight. The flavors meld together, and cookies soften slightly for a cake-like texture.
- Layer Alternatives: Try substituting shortbread or butter cookies for classic vanilla wafers.
- No Meringue? Whipped cream works perfectly, or use Cool Whip for convenience.
Garnishes and Presentation
Elevate your banana pudding with simple finishing touches. Here are a few ideas:
- Crumble extra cookies over the top for crunch.
- Add a sprinkle of cinnamon or nutmeg.
- Garnish with fresh mint or banana slices before serving.
- Drizzle caramel or chocolate sauce for extra indulgence.
For potlucks, spoon pudding into individual mason jars or small dessert cups for easy transport and a charming presentation.
Storage and Make-Ahead Guidance
Banana pudding holds up well if handled with care.
- Fridge: Cover tightly with plastic wrap or a fitted lid. Store chilled for up to four days. For freshest flavor, serve within two days to keep bananas looking their best.
- No Freezer: Avoid freezing; custard-based puddings separate and lose their texture when thawed.
- Serving Time: Keep chilled until ready to serve. If left at room temp, serve within two hours.
Frequently Asked Questions
Can I use instant pudding instead?
Absolutely. For a shortcut, prepare instant banana or vanilla pudding according to package directions. Layer with cookies and bananas, then chill.
How do I keep the bananas from turning brown?
Use firm bananas and brush slices with citrus juice. Assembling quickly also helps.
Can I make this dairy-free?
Try a dairy-free milk and plant-based butter. The remaining steps stay the same.
Is it possible to vary the cookies?
Yes, shortbread or Chessmen cookies add a buttery twist.
Trisha Yearwood’s banana pudding captures the soul of Southern dessert—simple, satisfying, and always a crowd-pleaser. Every step, from slow-stirred custard to careful layering, gives you a dish that feels as cherished as a family memory.
Let this recipe be your new go-to for gatherings or weeknight cravings. Enjoy the taste, share with loved ones, and start your own banana pudding tradition.
Trisha Yearwood Banana Pudding
Trisha Yearwood’s banana pudding recipe makes the best ever banana pudding. It is a rich and creamy dessert. The pudding is made with layers of vanilla wafers, fresh bananas, and creamy custard.
Ingredients
- 30-40 vanilla wafers
- 3-4 medium ripe bananas, sliced 1/8-inch thick
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt, plus 1 pinch, divided
- 3/4 cup sugar, divided
- 2 cups whole milk
- 4 large eggs
Instructions
- Separate 3 eggs. Add the whites to one bowl. Add the yolks to another bowl. Be careful not to get any yolk in the egg whites. Otherwise, they won't whip. Add the last full egg to the bowl with the yolks. Lightly beat with a fork.
- In a medium saucepan, combine 1/2 cup of sugar with the flour and 1/2 teaspoon of salt. Add the 3 egg yolks and the remaining whole egg. Pour in the milk. Whisk to combine. Turn the heat to medium-low. Cook, stirring constantly. Continue until the mixture is thick.
- Take the pan off the heat. Add the vanilla. Mix well. Pour the mixture through a fine mesh sieve into a bowl to cool. Set aside.
- Set the oven temperature to 425 degrees Fahrenheit. Turn the oven on. Allow it to heat up.
- When cool, spread a thin layer of pudding over the bottom of a 1 1/2-quart casserole dish. You can also use an 8x8-inch baking pan. Cover the pudding with an even layer of vanilla wafers. Add a layer of sliced bananas. Spread about 1/3 of the pudding over the bananas. Repeat the layers until the dish is full. End with the pudding on top. Set the dish aside.
- To make the meringue, whisk the egg whites on low in a stand mixer. When they look foamy, add a small pinch of salt. Turn the speed to medium. Very slowly add the remaining 1/4 cup of sugar. When all the sugar is in the bowl, turn the speed to high. Whip until stiff peaks form.
- Spread the meringue over the top pudding layer. Bake for 5 minutes. Continue until golden brown.
