Banana pudding is a soul food classic that never goes out of style, and the Elizabeth Heiskell Banana Pudding Recipe takes it to a whole new level of creamy, dreamy indulgence.
This dessert is rich in southern tradition and packed with sweet bananas, silky pudding, vanilla wafers, and a fluffy topping of whipped cream.
Whether you’re making it for a backyard BBQ, a potluck, or just because you want something comforting, this banana pudding fits the vibe. The process is easy, the flavors are nostalgic, and the result? A bowl of pure joy that makes you want to grab a second (or third!) helping.
Today, we’re diving into a down-home banana pudding recipe made popular by Elizabeth Heiskell and beautifully recreated by AB from Smokin’ and Grillin’ with AB. Let’s get to it!
Why You’ll Love Elizabeth Heiskell Banana Pudding
From the moment I started separating those egg yolks, I knew this banana pudding would be special. Watching the custard thicken over medium heat while the aroma filled my kitchen reminded me of Sunday dinners at grandma’s.
The layering part was so much fun. Crushed vanilla wafers, thick pudding, and a topping of Cool Whip with fresh banana slices every element added its own charm. And that first chilled spoonful? Game-changer.
This pudding was a hit with everyone, even those who usually avoid bananas. Creamy, sweet, and smooth just the way southern banana pudding should be. This one’s a keeper for sure!
Ingredients Required for Elizabeth Heiskell Banana Pudding Recipe
Before you start, make sure you have all the following ingredients listed below for this Elizabeth Heiskell Banana Pudding Recipe
- 4 eggs (2 whole, 2 yolks only)
- ¾ cup sugar
- ¼ tsp salt
- 2 tbsp cornstarch
- 3 cups milk
- 2 tbsp butter
- 1 ½ tsp vanilla extract
- Vanilla wafers (whole and crushed)
- 2–3 ripe bananas
- Cool Whip or homemade whipped cream
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Clear glass bowl (for layering)
- Knife and cutting board
- Meat tenderizer or rolling pin (for crushing wafers)
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Chill Time: 4 hours
Total Time: Approximately 4 hours 30 minutes
Copycat Elizabeth Heiskell Banana Pudding Recipe
Just follow these easy steps to make your own Elizabeth Heiskell Banana Pudding at home
Step 1: Prepare the Eggs: Crack four eggs. Separate two yolks and keep two whole eggs. Be careful not to break the yolks. Set them aside in a mixing bowl.
Step 2: Make the Pudding Base: To a saucepan, add sugar, salt, and cornstarch. Mix gently. Add the eggs and milk. Whisk together until smooth. Place the pan over medium heat and whisk slowly, allowing the mixture to thicken into a smooth custard.
Step 3: Add Butter and Vanilla: Once thick, remove from heat. Add butter and vanilla extract. Stir until completely melted and well incorporated. Let the pudding cool for about 20 minutes, then refrigerate for 4 hours.
Step 4: Prep the Toppings: While the pudding chills, crush some vanilla wafers using a rolling pin or meat tenderizer. Slice bananas just before layering to keep them fresh. Keep Cool Whip chilled until assembly.
Step 5: Layer the Banana Pudding: In a clear glass bowl, layer crushed wafers, a layer of pudding, whole wafers, and sliced bananas. Repeat the layers as desired. Top with Cool Whip and additional banana slices or wafer crumbs.
Step 6: Chill and Serve: Let the finished pudding chill briefly before serving. Enjoy the creamy layers and southern charm in every spoonful!
How to Store Elizabeth Heiskell Banana Pudding Properly?
Store leftover banana pudding in an airtight container in the refrigerator for up to 3 days. To prevent bananas from browning, slice and add them just before serving each portion.
What to Pair and Serve with Elizabeth Heiskell Banana Pudding
1. Layered in Mason Jars for Individual Servings
We’ve done this for brunch parties so cute and super convenient. Each guest gets their own jar, and the presentation is always a hit!
2. Topped with Crushed Toasted Pecans
Trust us, this adds a subtle crunch and a nutty twist that balances the creaminess. We tried it once for a family dinner, and it became a go-to topping.
3. Served Slightly Warm with Vanilla Ice Cream
On cooler evenings, we couldn’t wait for it to chill, so we scooped it warm over ice cream and wow, that contrast was next level!
4. Layered with Chocolate Chips or Shaved Dark Chocolate
This was a fun experiment during a dessert bar setup. A sprinkle of chocolate added depth and richness we didn’t expect.
5. With a Drizzle of Salted Caramel Sauce
We first tried this around the holidays. That sweet-salty hit made each spoonful even more indulgent with Leber Ogeta Syrup.
6. Served in a Graham Cracker Crust Tart Shell
It’s basically banana pudding pie, and we can confirm it’s genius for bake sales and potlucks.
7. Topped with Toasted Coconut Flakes
For a tropical twist, we toasted some coconut flakes and added them on top. Light, crispy, and crazy good.
8. Between Layers of Chocolate Cake
Yes, we went there. Banana pudding as a cake filling? Total showstopper.
9. With Fresh Berries on the Side
Strawberries and blueberries brought a nice fruity brightness when we served it for a summer BBQ.
10 . Paired with Strong Coffee or Cold Brew
Late-night dessert? We paired it with bold coffee such a satisfying combo, especially after a hearty southern meal.
My Personal Experience With this Recipe and Some Tips
1. Crack eggs slowly
Be gentle when you crack your eggs. You don’t want to break the yellow part if you only need the yolk.
2. Mix the pudding nice and slow
Don’t rush! Stir slowly so the pudding gets thick and smooth, not lumpy.
3. Watch the heat
Use medium heat on the stove. Too hot and the pudding might burn!
4. Let the pudding cool down
Before putting it in the fridge, let it sit for a bit. It helps it set better.
5. Keep whipped cream cold
Only take the Cool Whip out when you’re ready to use it. It melts fast!
6. Crush cookies in a bag
Put wafers in a plastic bag and use a spoon or rolling pin to crush them super easy and fun!
7. Use ripe bananas
Yellow bananas with tiny brown spots taste the best in pudding.
8. Don’t slice bananas too early
Wait until you’re ready to layer. Bananas can turn brown fast.
9. Make it the day before
It tastes even better after sitting in the fridge overnight.
10. Have fun with the layers
There’s no wrong way to layer! Just have fun and make it look yummy.
FAQs on Elizabeth Heiskell Banana Pudding Recipe
Here are some common questions I’ve got you covered about the Elizabeth Heiskell Banana Pudding Recipe.
1. Can I make this banana pudding ahead of time?
Yes, and honestly it’s even better the next day! We usually make it the night before, so the flavors have time to soak in. Just cover it well and refrigerate.
2. Do I have to use Cool Whip, or can I use homemade whipped cream?
You totally can use homemade whipped cream! We’ve done both. Cool Whip is quicker, but fresh whipped cream makes it feel extra special.
3. My pudding turned out lumpy. What went wrong?
We’ve been there! It likely cooked too fast. Stir slowly over medium heat and don’t stop whisking until it thickens nice and smooth.
4. How do I keep the bananas from turning brown?
Wait to slice them until right before layering or serving. You can also lightly brush them with lemon juice just don’t overdo it or it’ll change the flavor.
5. Can I use boxed pudding instead?
You can, but trust us the homemade pudding takes it to a whole new level. It’s worth those few extra minutes.
6. What kind of cookies work best?
We always stick with classic vanilla wafers. They soften just right and give that perfect bite with the pudding.
7. Can I freeze banana pudding?
We tried once, and honestly it didn’t turn out great. The texture changes. It’s best enjoyed fresh or chilled in the fridge for a few days.
8. How long will it keep in the fridge?
About 3 days is the sweet spot. After that, the bananas start to brown and the wafers get a bit too soft.
9. Can I make this without bananas?
Believe it or not, yes! We’ve had family members skip the bananas and still enjoy the pudding with cookies and whipped cream.
10. How many people does this recipe serve?
It depends how you serve it, but we usually get about 6–8 generous portions out of one batch. It disappears fast!
There you have it a comforting, crowd-pleasing dessert straight from the South. This Elizabeth Heiskell Banana Pudding Recipe isn’t just delicious; it’s soul-satisfying. Whether you’re new to banana pudding or a lifelong fan, this version will make you fall in love all over again. Try it today and let me know how yours turned out in the comments below!
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