Eggless Banana Pudding
This creamy, layered dessert is pure Southern comfort — silky vanilla pudding, ripe banana slices, softened wafer cookies, and a cloud of fresh whipped cream all stacked into one irresistible dish. The pudding base is built entirely from pantry staples like cornstarch, whole milk, butter, and vanilla, which means it sets up beautifully without a single egg in sight. That's actually great news, because traditional pudding recipes almost always rely on egg yolks for thickening — here, cornstarch does the heavy lifting and delivers an equally lush, spoonable texture. The whipped cream on top is made fresh from heavy cream, so every layer is genuinely homemade with no shortcuts or mystery ingredients to second-guess. After a couple of hours in the fridge, the wafer cookies soften into something almost cake-like, soaking up the pudding and banana flavor in the best possible way. This recipe makes six generous servings, so it's an easy crowd-pleaser for potlucks, family dinners, or any occasion that calls for a little nostalgic indulgence.
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Learn more →Ingredients
6 servings
For the pudding
- ½ cup granulated sugar
- 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
- 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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