I’ve always been a fan of Trisha Yearwood’s Southern-style banana pudding, and I’m excited to share my take on this classic dessert. ✨ It’s a comforting, creamy treat that’s perfect for warm weather gatherings or family dinners.
The beauty of this recipe lies in its simplicity: layers of vanilla wafers, sliced bananas, and a rich pudding mixture come together to create a deliciously indulgent dessert. I’ve followed Trisha’s lead in keeping the ingredients straightforward and the preparation easy to follow.
To make this banana pudding, you’ll need to prepare the pudding mixture, layer the ingredients, and chill until serving. The result is a crowd-pleasing dessert that’s sure to become a family favorite. Let’s get started!
With its creamy texture and sweet banana flavor, this pudding is perfect for serving at your next gathering. You can customize it with whipped cream or additional banana slices for an extra-special touch. Here’s how to make it.
Ingredients for trisha yearwood banana pudding
Here’s everything you need to create Trisha Yearwood’s delicious banana pudding at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Wafers 🍪 | 1 box | About 40 cookies |
| Ripe Bananas 🍌 | 4 whole | Sliced into coins |
| Whole Milk 🥛 | 2 cups | Cold, for pudding |
| Sugar 🍮 | 1 cup | Granulated white sugar |
| Cornstarch 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | ¼ tsp | Kosher salt preferred |
| Large Egg Yolks 🥚 | 3 whole | Room temperature |
| Unsalted Butter 🧈 | 2 tbsp | Melted, for pudding |
| Vanilla Extract 💧 | 1 tsp | Pure, not imitation |
| Whipped Cream 🍰 | 1 cup | Optional, for serving |
| Banana Slices 🍌 | 1 cup | For garnish, optional |
| Vanilla Wafer Crumbs 🍞 | ¼ cup | For garnish, optional |
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You can find vanilla wafers and whole milk at your local grocery store. For the best flavor, use high-quality vanilla extract from brands like Nielsen-Massey or McCormick. Choose ripe but firm bananas for the best texture. If you're using whipped cream, heavy cream from Organic Valley or local dairy farms works well.
If you can't find vanilla wafers, you can substitute with another crisp cookie like shortbread or even graham crackers. For a dairy-free version, use almond milk or coconut milk in place of whole milk. You can also substitute coconut sugar for granulated sugar, though it will change the flavor slightly. Make sure to use room temperature egg yolks for a smoother pudding.
Store any leftover banana pudding in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it chills, so you may need to stir in a little extra milk when serving leftovers. Keep whipped cream refrigerated until serving, and garnish with additional banana slices or vanilla wafer crumbs just before serving.
Step-by-Step Instructions for Trisha Yearwood’s Banana Pudding
Let’s create Trisha Yearwood’s famous banana pudding together, with creamy texture and perfect Southern charm every time.
👨🍳 Step 1: Prepare the Vanilla Wafer Layer
Start by preparing your vanilla wafer layer. You’ll need 1 box of Vanilla Wafers. I like to crush about ¼ cup of these wafers for the topping, so set that aside. For the layer, you’ll use the remaining whole wafers. Arrange a single layer of vanilla wafers in the bottom of a 9×9-inch baking dish. Don’t worry if they don’t cover the entire surface perfectly—just get them as close together as possible.
This layer of vanilla wafers provides the perfect crunchy contrast to the creamy pudding that follows. Make sure your dish is at room temperature to prevent any chilling shock to the pudding.
👨🍳 Step 2: Slice the Bananas and Layer
Take 4 whole Ripe Bananas and slice them into ¼-inch thick coins. You should get about 3 cups of banana slices. Arrange a layer of banana slices over the vanilla wafers. I like to create a single layer that covers the wafers completely. You might need to trim a few slices to fit the corners and edges neatly.
The riper your bananas are, the sweeter and more flavorful your pudding will be. Watch for bananas that are heavily speckled with brown spots—they’re perfect for this recipe.
🍳 Step 3: Make the Pudding Base
In a medium saucepan, combine 2 cups of Whole Milk, 1 cup of Sugar, 2 tablespoons of Cornstarch, and ¼ teaspoon of Salt. Whisk these ingredients together until the cornstarch is fully dissolved. Cook over medium heat, whisking constantly, until the mixture comes to a boil. You’ll notice it start to thicken as it approaches the boiling point.
Once boiling, continue cooking for 1-2 minutes until the pudding reaches your desired thickness. It should coat the back of a spoon and leave a clear trail when you run your finger through it. Remove from heat immediately.
👨🍳 Step 4: Temper the Egg Yolks
In a separate bowl, whisk together 3 whole Large Egg Yolks. Temper these egg yolks by slowly pouring the warm pudding mixture into the eggs, whisking constantly. I like to start with a small amount (¼ cup) of the hot pudding and gradually add more, whisking vigorously to prevent the eggs from scrambling.
This tempering process is crucial as it prevents your pudding from becoming scrambled. Once fully incorporated, return the mixture to the saucepan and cook over low heat for 2-3 minutes, stirring constantly, until it thickens further.
🥘 Step 5: Assemble and Chill the Pudding
Remove the pudding from heat and stir in 2 tablespoons of melted Unsalted Butter and 1 teaspoon of Vanilla Extract. Pour this warm pudding over your layered bananas and vanilla wafers. Cover the surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming.
Refrigerate for at least 4 hours or overnight. The longer it chills, the better the flavors will meld together. Just before serving, top with 1 cup of Whipped Cream, additional banana slices, and a sprinkle of crushed vanilla wafers if desired.
Trisha Yearwood’s banana pudding recipe is a classic Southern dessert that’s sure to satisfy your sweet tooth 🍰. This creamy, comforting treat is made with simple ingredients like vanilla wafers, bananas, and a rich pudding mixture. The best part? It’s incredibly easy to make, even for novice bakers! 😊
Key Ingredients 🔑
- 1 package of vanilla wafers
- 4-5 ripe bananas, sliced
- 1 cup of sugar
- 2 tablespoons of cornstarch
- 2 cups of milk
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/4 cup of unsalted butter, melted
- 2 large egg yolks
- Whipped cream, for serving
To make Trisha’s banana pudding, you’ll start by whisking together the sugar, cornstarch, and salt in a medium saucepan. Then, you’ll gradually add in the milk, whisking constantly to prevent lumps 🔄. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 2 minutes. Remove the saucepan from the heat and stir in the melted butter and vanilla extract.
Assembly 🍰
In a large bowl, create a layer of vanilla wafers. You can trim them to fit the bowl, if needed 📏. Top the wafers with a layer of sliced bananas, followed by a layer of the pudding mixture. Repeat this process until you’ve used up all the ingredients, ending with a layer of pudding on top.
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming 💡. Refrigerate the pudding for at least 4 hours or overnight. Just before serving, top with whipped cream and a sprinkle of vanilla wafers, if desired.
Tips & Tricks for Perfect Trisha Yearwood Banana Pudding
These tried-and-tested tips will help you create Trisha Yearwood’s famous banana pudding with ease and perfection.
Banana Selection: Choose bananas that are heavily speckled with brown spots for the best flavor. The riper they are, the sweeter your pudding will be. I use 4 whole Ripe Bananas for this recipe.
Pudding Preparation: When making the pudding base in Step 3, whisk constantly over medium heat until it thickens. This prevents lumps and ensures a smooth texture. Remember to temper the 3 whole Large Egg Yolks gradually to avoid scrambling them.
Assembly and Chilling: Cover the pudding surface with plastic wrap, pressing it directly onto the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight for the best results. 💡
Garnishing: Just before serving, top with 1 cup of Whipped Cream, additional banana slices, and a sprinkle of crushed vanilla wafers for a beautiful presentation.
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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