Banana pudding is one of those classic desserts that always brings people together. This is my eggless version of the southern favorite, and it tastes just as creamy and comforting as the original.
Instead of using eggs to thicken the pudding, I use cornstarch. It gives you that thick, smooth texture without any fuss.
The layers are simple: soft vanilla wafers, fresh banana slices, and homemade vanilla pudding. After a few hours in the fridge, the wafers soften into an almost cake like texture.
I finish it off with a layer of lightly sweetened whipped cream on top. It keeps things light and adds a nice touch.
If you avoid eggs or just want an easy dessert to share, this one is a great choice. Let me show you how I make it.
Why You’ll Love It
Silky Vanilla Custard – Homemade cornstarch pudding turns smooth and rich with buttery vanilla flavor in every spoonful.
Fresh Banana Flavor – Ripe bananas add natural sweetness and a soft, fruity contrast to the creamy pudding.
Cake-Like Wafer Layers – Chilling transforms crisp vanilla wafers into tender, cake-like layers that blend beautifully with the filling.
Fluffy Creamy Finish – Lightly sweetened whipped cream adds a fluffy topping that balances the custard and bananas.
Ingredient List
For the Pudding
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1/4 tsp Salt
- 3 cups Whole Milk
- 2 tbsp Butter
- 2 tsp Vanilla Extract
For the Layers
- 1 box (11 oz) Vanilla Wafer Cookies (use an egg free brand)
- 4 Ripe Bananas (sliced)
For the Topping
- 1 1/2 cups Cold Heavy Cream
- 1/4 cup Powdered Sugar
Directions
Step 1
Whisk the sugar, cornstarch and salt in a saucepan, then gradually whisk in the milk until smooth.
Step 2
Cook over medium heat, whisking constantly, until the pudding is thick and bubbling, about 8 minutes, then cook 1 minute more.
Step 3
Remove from the heat and stir in the butter and vanilla. Press plastic wrap onto the surface and cool for 20 minutes.
Step 4
In a trifle dish or 9×9 inch dish, layer half the wafers, half the banana slices and half the pudding, then repeat the layers.
Step 5
Cover and chill for at least 4 hours so the wafers soften into a cake like texture.
Step 6
Whip the cold heavy cream with the powdered sugar to soft peaks and spread over the top.
Step 7
Just before serving, garnish with crushed wafers and a few fresh banana slices.
Tips
Make A Smooth Cornstarch Mixture
Whisk the sugar, cornstarch, and salt together before adding the milk. Pour in the milk slowly while whisking so the cornstarch blends evenly without forming lumps.
Scrape the corners and bottom of the saucepan as you whisk, since dry cornstarch can settle there and make the pudding uneven.
Cook The Pudding Long Enough
Keep the saucepan over medium heat and whisk constantly as the pudding thickens. It should become glossy and bubble steadily, not just coat the whisk lightly.
Once it reaches a full bubble, continue cooking for 1 minute while whisking. This gives the cornstarch enough time to fully thicken the pudding so the layers hold together.
Cool The Pudding With A Cover
Stir in the butter and vanilla as soon as the saucepan comes off the heat. Spread plastic wrap directly over the pudding rather than leaving it over the top of the dish.
This keeps a firm skin from forming while the pudding cools. Let it cool for about 20 minutes, but do not let it become completely cold and stiff before layering.
Try These Next
- Eggless Cinnamon Bread Pudding
- Eggless Classic Southern Pecan Pie
- Eggless French Vanilla Creme Brulee
- Eggless Super Moist Banana Bread
Questions You Might Have
How can I keep the pudding smooth and lump free?
Whisk the sugar, cornstarch, and salt together before adding the milk. Pour in the milk gradually while whisking, then continue whisking the pudding constantly as it cooks.
For an extra smooth texture, press the finished pudding through a fine mesh strainer before adding the butter and vanilla.
Eggless Southern Banana Pudding
Ingredients
Method
- Whisk the sugar, cornstarch and salt in a saucepan, then gradually whisk in the milk until smooth.
- Cook over medium heat, whisking constantly, until the pudding is thick and bubbling, about 8 minutes, then cook 1 minute more.
- Remove from the heat and stir in the butter and vanilla. Press plastic wrap onto the surface and cool for 20 minutes.
- In a trifle dish or 9x9 inch dish, layer half the wafers, half the banana slices and half the pudding, then repeat the layers.
- Cover and chill for at least 4 hours so the wafers soften into a cake like texture.
- Whip the cold heavy cream with the powdered sugar to soft peaks and spread over the top.
- Just before serving, garnish with crushed wafers and a few fresh banana slices.