Low Sugar Banana Pudding

Total time2 hr 35 min

Prep time20 min

Cook time15 min

Layers of sliced ripe banana and softened vanilla wafer cookies build the base of this classic Southern-style dessert, with a silky, stovetop-cooked pudding poured warm over each layer so the cookies turn tender and cake-like as it chills. A cloud of freshly whipped cream finishes the top, giving every spoonful that signature contrast of cool, airy topping against thick, custardy pudding underneath. The whole thing comes together in a trifle bowl or baking dish, so the layers show through beautifully once it's set. Chilling for a couple of hours is key — it gives the wafers time to soften and the pudding time to firm up into that perfect scoopable texture. It's a nostalgic, crowd-pleasing dessert that fits neatly into an added sugar free spread without sacrificing the layered look and creamy bite that makes banana pudding a favorite in the first place.

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Ingredients

6 servings

For the pudding

½ 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
2 tbsp unsalted butter
1 ½ tsp vanilla extract

For the whipped cream

1 cup 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 assembly

4 medium ripe bananas, sliced into ¼-inch rounds
45 vanilla wafer cookies (about 6 oz)

Instructions

1
Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan until combined. Gradually whisk in the whole milk until smooth with no dry pockets remaining.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a low boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.

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