Banana Pudding

Raven Higheagle


Nothing is more comforting than banana pudding. To the South It is as American as well, Apple Pie. We have had it at every Holiday meal for as long as I can remember. What make Tupelo Honey Cafe's Banana Pudding so different is that it has to be refrigerated overnight before serving. Usually, banana pudding is made in the morning and refrigerated until serving time. Tupelo Honey's Banana Pudding really allows the flavors to meld and the vanilla wafers to soften, it becomes almost like a bananas bread pudding with unbelievable flavor.


☆☆☆☆☆ 0 votes

Makes 6 Servings
10 Min
10 Hr 10 Min


  • 3 c
    whole milk, room temperature
  • 2 large
    egg yolks, room temperature
  • 3/4 c
  • 4 Tbsp
  • 1/4 tsp
    sea salt
  • 2 tsp
    pure vanilla extract
  • 2 Tbsp
    unsalted butter
  • 3 large
    ripe bananas
  • 24
    vanilla wafers
  • ·
    sweetened whipped cream, for serving

How to Make Banana Pudding


  1. In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low.
  2. In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and vanilla until the mixture is creamy.
  3. With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don't curdle.
  4. Then add the yolk mixture to the pan of warm milk, stirring over low heat for 5 to 6 minutes, until the mixture thickens and coats the back of a spoon.
  5. Stir in the butter until melted and remove the mixture from the heat.
  6. Slicing as you go, cover the bottom of a casserole dish with the bananas.
  7. Pour the pudding mixture over the bananas and top with the vanilla wafers.
  8. Refrigerate overnight before serving with a dollop of whipped cream.

Printable Recipe Card

About Banana Pudding

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