Low Sugar Banana Pudding with Vanilla Wafers

Total time4 hr 40 min

Prep time25 min

Cook time15 min

Low Sugar Banana Pudding with Vanilla Wafers

This classic Southern-style pudding builds its silky base from a slow-cooked custard of whole milk, egg yolks, and butter, whisked until it turns glossy and thick enough to hold a line on the back of a spoon. Layers of ripe banana slices fold into that warm custard, softening slightly as everything chills and melds together in the fridge. A generous swirl of freshly whipped heavy cream, scented with a touch of vanilla, tops it all off for a light, billowy finish. The whole thing comes together as a cool, spoonable dessert with real vanilla flavor running through every layer. It's an easy make-ahead treat that fits neatly into an added sugar free routine without sacrificing that nostalgic, creamy banana pudding experience.

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Ingredients

8 servings

For the custard

¾ cup granulated sugar
Swerve Sweetener Granular - 12 Oz Lakanto Sweetener Monkfruit Classic - 8.29 Oz Swerve The Ultimate Sugar Replacement Truvia Sweet Complete Calorie Free Sweetener From The Stevia Leaf Bag - 16 Oz Truvia Sweet Complete Granulated All-Purpose Monk Fruit Sweetener
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Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
¼ tsp salt
3 cups whole milk
4 pasteurized egg yolks
2 tbsp unsalted butter
2 tsp vanilla extract

For the layers

4 ripe bananas, sliced into ¼-inch rounds
1 box (11 oz) vanilla wafers

For the topping

1 ½ cups heavy cream
2 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp vanilla extract

For serving

crushed vanilla wafers, for garnish (optional)

Instructions

1
Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the whole milk and pasteurized egg yolks and whisk until smooth and fully combined.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles begin to break the surface, about 10–12 minutes. Once bubbling, continue to whisk for 1 full minute — the custard should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.

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