Banana Crumb Pudding

Total Time

Prep: 15 min + chilling Cook: 20 min. + cooling


15 servings

Updated: Sep. 13, 2023
Friends and family ask me to make my banana pudding for all occasions. —Yvonnia Butner, Pinnacle, North Carolina
Banana Crumb Pudding Recipe photo by Taste of Home


  • 1 cup sugar
  • 1/2 cup cornstarch
  • 6 cups 2% milk
  • 5 large egg yolks
  • 1/4 cup butter, cubed
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 2 packages (11 ounces each) vanilla wafers
  • 7 medium bananas, sliced
  • 2 cups heavy whipping cream
  • 6 tablespoons sugar


  1. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  2. In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally.
  3. Reserve 1 cup whole wafers and 1 banana for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic wrap onto surface of pudding. Refrigerate, covered, overnight.
  4. In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, remove plastic wrap and spread whipped cream over pudding; top with reserved banana slices and whole wafers.

Nutrition Facts

3/4 cup: 535 calories, 27g fat (13g saturated fat), 121mg cholesterol, 370mg sodium, 70g carbohydrate (46g sugars, 1g fiber), 7g protein.