Recipe: Banana Pudding

Banana pudding remains timeless, and its history is short and sweet. In 1898, the National Biscuit Company (later Nabisco) introduced a vanilla wafer (later christened Nilla Wafer) that would become an icon. By the 1920s, this humble cookie was inseparable from the emerging Southern classic of banana pudding.

The earliest mentions include shared recipes in local newspapers. By the time refrigerated railcars (introduced around 1880) made bananas widely available, shipped through New Orleans, the fruit had slipped easily into American kitchens, ready for pairing with those new vanilla wafers and bringing a fresh flavor to those not living in tropical regions.

Texas banana pudding is typically served without a meringue bouffante. Some smoke their bananas, while others add a caramel drizzle or graham cracker crumble topping. The Tennessee-born chef Carla Hall blends bananas into the custard. Dolly Parton has shared her mother’s recipe, enriched with a toasted French meringue.

We have here a simple recipe, with just the presence of toasted pecans to nudge it closer to Texas.

Ingredients

For the custard

• 2 cups half-and-half
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large egg yolks
• 1/2 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 2 teaspoons vanilla extract

For the whipped cream

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (optional)

For the assembly

• 60–100 vanilla wafer cookies (roughly
• 1 box Nilla Wafers)
• 3–4 ripe bananas
• 1 teaspoon lemon juice (optional)
• 1 cup toasted pecans, roughly chopped

Method

Step 1

Make the custard by whisking half-and-half, sugar, flour, egg yolks, and salt in a medium pot, then stir continuously on medium-low heat until the mixture begins to bubble and thicken (5–7 minutes).

Step 2

Cook until the custard coats the back of a spoon. Lower the heat and stir in butter and vanilla extract. Remove from heat.

Step 3

Make the whipped cream by adding heavy cream, sugar, and vanilla (optional) to a chilled metal bowl. Beat the ingredients until soft peaks form.

Step 4

Peel and slice the bananas into rounds, sprinkling with lemon juice if desired to prevent browning.

Step 5

In the bottom of an 8-inch square glass baking dish, layer half the cookies, half the bananas, and half the custard. Repeat.

Step 6

Spread the whipped cream evenly over the pudding. Sprinkle toasted pecans on top to garnish. Alternatively, you may assemble in individual pint-size Mason jars or ramekins.

Step 7

Chill covered for at least 4 hours before serving. Banana pudding will keep refrigerated for 3 days.

Looking for another fruit-forward treat? Try our recipe for strawberry rhubarb crumble.