The heart of this recipe is a classic custard made from simple, wholesome ingredients—fresh eggs, sugar, and cornstarch. For the vanilla wafers, I opted for Trader Joe’s Ultimate Vanilla Wafers, which are dotted with tiny vanilla bean specks, adding an extra layer of flavor. That said, I’m seriously considering making my own homemade wafers next time, inspired by recipes from Kitchen Joy or the Baker Chick, to add a personal touch.
If you want to top your pudding with whipped cream, you can certainly use store-bought, but homemade whipped cream truly elevates the experience. For an easy homemade version, try the method we used for our Strawberry, Chambord, and Mascarpone Parfait. Start by chilling a metal bowl and whisk in the freezer for about 15 minutes. Then add 2 tablespoons of powdered sugar and 1 cup of heavy whipping cream. Whisk vigorously until soft peaks form—this usually takes 2 to 3 minutes. The result is a luscious, airy topping that perfectly balances the rich custard and sweet bananas.
This old-fashioned banana pudding isn’t just a dessert; it’s a comforting taste of history and tradition, a sweet reminder of simpler times and family gatherings around the kitchen table. Once you try it, you’ll understand why it’s held a special place in Southern hearts for generations.