Banana Pudding Parfait
A classic Southern dessert featuring layers of silky vanilla pudding, fresh banana slices, and crunchy vanilla wafers, all topped with fluffy whipped cream and served in individual glasses for an elegant presentation that delights with every spoonful.
Ingredients
- 3 cups whole milk
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 large egg yolks lightly beaten
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 4-5 ripe bananas yellow with small brown spots for best flavor
- 1 box vanilla wafer cookies about 50-60 cookies
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- Optional: 2 tablespoons crushed vanilla wafers for garnish
Instructions
- Prepare the pudding base: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk while whisking constantly to prevent lumps. Place over medium heat and cook, stirring frequently, until mixture begins to thicken (about 5-7 minutes).
- Temper the egg yolks: Ladle about ½ cup of the hot milk mixture into the beaten egg yolks, whisking constantly. This prevents the eggs from scrambling. Pour the tempered egg mixture back into the saucepan and continue cooking over medium-low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon (about 2-3 minutes).
- Finish the pudding: Remove from heat and stir in butter and vanilla extract until completely incorporated. Transfer to a bowl and press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until cooled but not completely set, about 30 minutes.
- Prepare the whipped cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form. Be careful not to over-beat. Refrigerate until ready to use.
- Slice the bananas: Peel and slice the bananas into approximately ¼-inch thick rounds. Toss gently with a few drops of lemon juice if not assembling immediately to prevent browning.
- Begin assembly: Place a layer of vanilla wafers at the bottom of each parfait glass, breaking some cookies if necessary to create an even layer.
- Add pudding and bananas: Spoon a layer of pudding (about 2-3 tablespoons) over the cookies, then arrange a layer of banana slices around the edge of the glass, pressing slightly into the pudding.
- Continue layering: Repeat the layers—cookies, pudding, bananas—until you’ve reached near the top of each glass, ending with a layer of pudding.
- Top with whipped cream: Add a generous dollop of whipped cream to each parfait, creating a decorative swirl with a spoon or piping bag if desired.
- Garnish and chill: Sprinkle with crushed vanilla wafer crumbs if using, and refrigerate for at least 2 hours (or up to 8 hours) before serving to allow flavors to meld and cookies to soften slightly.
Notes
- For the best texture contrast, assemble parfaits no more than 8 hours before serving. The cookies will soften over time but should still provide some structure.
- The pudding can be made 1-2 days ahead and kept refrigerated with plastic wrap pressed directly on the surface.
- Choose bananas that are ripe but still firm—they should have small brown spots but not be mushy.
- For a quick version, you can substitute homemade pudding with instant vanilla pudding mix, but the flavor won’t be quite as rich.
- Clear glasses or tumblers showcase the beautiful layers—wine glasses work well in a pinch!