Low Sugar Easy Banana Pudding

Total time2 hr 35 min

Prep time20 min

Cook time15 min

This creamy layered dessert leans on a rich, slow-cooked custard built from egg yolks, whole milk, and a touch of butter, whisked until it turns thick and glossy enough to mound on a spoon. Ripe banana slices tuck between the layers, adding natural sweetness and that classic soft, fruity bite in every spoonful. A cloud of vanilla-scented whipped cream tops it all off, giving the dish its signature airy finish. Crisp cookie layers soften as the dish chills, turning tender and cake-like by the time it's ready to serve. It's a make-ahead treat that comes together with simple pantry staples and a couple hours of hands-off chilling time. For anyone watching added sugar, this is a dessert you can feel good about bringing to the table.

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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.
⅓ cup cornstarch
¼ tsp salt
3 cups whole milk
4 pasteurized egg yolks
2 tbsp unsalted butter
2 tsp vanilla extract

For the whipped cream

1 ½ cups heavy cream
3 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.
1 tsp vanilla extract

For assembly

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

Instructions

1
Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
2
Set the saucepan over medium heat and cook, whisking constantly, until the custard thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue whisking for 1 full minute — the custard should be thick enough to mound slightly on the whisk.

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