Banana Puddin

A few months ago, Stephan and I were in New York and as usual, we planned our time there around food and photography. We stopped in at the famous Magnolia Bakery for their popular cupcakes. As were were sitting outside in the alley eating our yummy cupcakes, I saw two well dressed older women sharing something out of a paper container. They were positively moaning after each bite. So of course, I had to ask what was causing this reaction. Banana Pudding. Who would have thought? So I finished my cupcake and went back in and bought a banana pudding. I then found myself moaning after each bite. It was hands down the best banana pudding I’ve ever had. I don’t know what was in it, but it was decadent, yet light… flavorful, yet light… creamy, yet light. However, I’m pretty sure it was no where near light. But at that moment, I didn’t care. It was so tasty that I don’t care if it was 100 grams of fat.

So I came home and made my own version of banana pudding. I really was feeling indulgent and used a combination of half and half and whole milk… It can also be made with only whole milk (or even 2%) and the result will be good but not nearly as rich and creamy. I justified making the full fat version because I only made half of the recipe. :P Makes sense to me!

Banana Pudding Recipe

2/3 c sugar
1/3 c cornstarch
1/8 tsp salt
2 c half and half
2 c whole milk
4 large egg yolks
2 tsp vanilla extract
1 c sour cream
1 box vanilla wafers
6-7 ripe bananas

1. Combine the sugar, cornstarch and salt together in a small bowl. Whisk together the half and half, milk and egg yolks in a medium sized heavy bottom saucepan. Gradually whisk the dry ingredients into the saucepan.

2. Heat over medium heat until pudding mixture becomes thick and smooth, whisking constantly. This takes about 2 minutes after the mixture is simmering. Do not overcook or the mixture will get chunky.

3. Fold in the vanilla extract and sour cream.

4. In a 2 quart dish, layer about a third of the vanilla wafers in a single layer. Slice about 2 bananas and layer them over the cookies. Add 1/2 of the pudding mixture over the bananas, gently spreading out evenly. Repeat again with the cookies, bananas and then the vanilla wafers.

5. Place a piece of plastic wrap directly on top of the pudding and refrigerate. This helps to avoid the yucky “pudding skin.” When ready to serve, crush a few more cookies and sprinkle on top. You can also top with whipped cream or meringue, but I prefer it without either. I like the crunch of the crumbs on top.

Makes about 8 servings

Note: This can be eaten warm or cold.



  • DroZe 9 YEARS AGO

    Yum. Sounds like I might need to make a pit stop to magnolia before I leave.

    • Candace 9 YEARS AGO

      Yes, you MUST go there while you’re in NY!

  • The Italian DIsh 9 YEARS AGO

    God, I love anything banana and your photo about killed me this morning. That just looks SO good!

  • Stephan 9 YEARS AGO

    NO that puddin can NOT be eaten cold because that requires WAITING :/

  • Jessica Martin 9 YEARS AGO

    Love me some naner puddin…

  • Alicia 9 YEARS AGO

    Sounds awesome! I’m going to make this one.

  • Kristel 9 YEARS AGO

    Mmmmm! I love banana pudding!!

  • Patricia Scarpin 9 YEARS AGO

    I have never tried banana pudding and now you’ve got me craving it – your version looks delicious!

    • Candace 9 YEARS AGO

      This is down home southern fare. I grew up with naner puddin.

  • Aysegul – nysdelight 9 YEARS AGO puddings.. did you stop by doughnut plant..heaven heaven and heaven.

    • Candace 9 YEARS AGO

      DOUGHNUT PLANT? No, I didn’t know about it. However, I’ll be back in NY in a few months and will look it up! Never met a doughnut I didn’t like!

  • Maria 9 YEARS AGO

    Looks like an easy and most delicious treat!

  • Bruce 9 YEARS AGO

    I have never tried banana pudding and now you’ve got me craving it – your version looks delicious!

  • Mailin 9 YEARS AGO

    I WILL most definitely try this! It looks delicious!!! :*)

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

Latest Instagrams


There are 2 easy ways you can
subscribe to this blog, RSS Feeds or
via Email.


Also make sure to keep in touch with me on Facebook, Twitter & Pinterest.

Scroll to top