Description

A quick, comforting 5pm dessert made with a homemade custard base, ripe bananas, and crunchy vanilla wafer crumbs. It’s easy to make, kid-approved, and perfect for busy weeknights.

Ingredients

Scale

2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
2 large egg yolks
1 package vanilla wafers (about 20–25 cookies)
2 medium ripe bananas
1/2 teaspoon cinnamon
Heavy cream or whipped topping (optional)

Instructions

Peel and slice bananas into 1/4-inch rounds. Break vanilla wafers into small chunks of varying sizes.
In a mixing bowl, whisk together sugar, cornstarch, and cinnamon.
Slowly whisk in 1/2 cup of cold milk to create a smooth slurry, then whisk in egg yolks. Whisk in the remaining milk until smooth.
Pour the mixture into a medium heavy-bottomed saucepan and place over medium heat.
Whisk constantly until the mixture thickens and bubbles form on the edges (about 3-5 minutes).
Once thickened, let it boil for 1 full minute to cook out the raw cornstarch taste.
Remove from heat and immediately stir in butter and vanilla extract until melted and combined.
In serving glasses, layer vanilla wafer chunks, sliced bananas, and warm pudding. Repeat layers.
Sprinkle remaining vanilla wafer crumbs on top.
Let cool to room temperature, then refrigerate for at least 1 hour before serving.

Notes

Do not skip the boiling step to remove the raw cornstarch taste. Bananas oxidize quickly; toss slices in lemon juice if making ahead. For extra crunch, toast wafer crumbs at 350°F for 5 minutes. Store in the fridge for up to 2 days; do not freeze.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 35
Sodium: 150
Fat: 10
Saturated Fat: 5
Carbohydrates: 52
Fiber: 2
Protein: 6

Keywords: banana pudding, vanilla wafers, easy dessert, 5pm dinner, quick pudding, custard, comfort food, kid-friendly