WW Banana Pudding is a light, creamy dessert made with homemade vanilla custard, fat-free skim milk, ripe bananas, and reduced-fat vanilla wafer cookies. This cooked-custard version makes 6 servings and takes about 10–15 minutes to prepare, 8–10 minutes to cook, and at least 1 hour to chill.
Every spoonful combines silky vanilla pudding, sweet banana slices, and tender cookies in a classic Southern-style dessert. It is comforting without feeling heavy, easy enough for a weeknight, and especially delicious when chilled for about 2 hours before serving.
Jump to RecipeWhy You’ll Love This Recipe
This WW Banana Pudding delivers the familiar pleasure of classic banana pudding in a lighter format. The custard is cooked from simple pantry ingredients, so you get a fresh vanilla flavor rather than a dessert that tastes overly processed.
Fat-free skim milk keeps the pudding delicate, while cornstarch and egg yolks give it a soft, spoon-coating texture. The bananas provide natural sweetness and a fruity contrast to the creamy custard, and the reduced-fat wafers add just enough cookie flavor.
- Light and creamy: Fat-free milk creates a smooth pudding without a rich, heavy mouthfeel.
- Family-friendly: The mild vanilla and banana flavors appeal to both children and adults.
- Easy to portion: Six individual cups make serving tidy and attractive.
- Make-ahead friendly: The pudding needs at least 1 hour of chilling time before dessert.
If you enjoy banana desserts in different forms, our banana pudding poke cake offers the same beloved flavors in a tender cake format.
Ingredients You’ll Need
The ingredient list is short, but each item has an important role. Granulated sugar sweetens the custard, cornstarch thickens it, and a small amount of salt sharpens the vanilla and banana flavors.
Use 2 cups of fat-free skim milk as the liquid base. The two large egg yolks add color and custardy body, but they must be tempered carefully so they blend into the hot pudding instead of cooking into scrambled pieces.
Choose 3 medium bananas that are yellow and fragrant with only a few spots. Very soft bananas can become watery or dark quickly, while ripe but still firm fruit holds its shape between the pudding layers.
Finally, measure 18 reduced-fat vanilla wafer cookies. They create the classic cookie layer and gradually soften as they absorb a little of the warm custard.
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups fat-free skim milk
- 2 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 3 medium bananas, sliced
- 18 reduced-fat vanilla wafer cookies
For another fruit-forward dessert idea, you may also enjoy this whipped cream strawberry dessert when strawberries are in season.
How to Make It Step-by-Step
Step 1: Begin by whisking the granulated sugar, cornstarch, and salt together in a medium saucepan. Mixing the dry ingredients first helps distribute the cornstarch evenly and reduces the chance of lumps when the milk is added.
Step 2: Gradually whisk in the fat-free skim milk until the mixture is completely smooth. Add the milk in a steady stream while whisking, paying special attention to the corners and bottom of the pan.
Step 3: Set the saucepan over medium heat and whisk frequently as the mixture warms. Cook for approximately 5–7 minutes, until the pudding thickens and begins to bubble; do not allow it to boil vigorously.
Step 4: Slowly whisk some of the hot milk mixture into the lightly beaten egg yolks. This gradual process, called tempering, gently raises the temperature of the yolks and prevents scrambled egg pieces from forming.
Step 5: Pour the tempered egg mixture back into the saucepan while whisking constantly. Cook for another 1–2 minutes, continuing to stir until the custard is smooth and thickened, then remove the pan from the heat.
Step 6: Stir in the vanilla extract after removing the custard from the heat. Adding vanilla at this stage preserves its fragrant flavor and gives the pudding a clean, classic dessert aroma.
Step 7: Slice the bananas and arrange the wafers, banana slices, and warm pudding in a serving dish or six individual cups. You can begin with cookies, follow with bananas, and spoon pudding over the top, repeating the layers until the ingredients are used.
Step 8: Cover the dish and refrigerate for at least 1 hour, although about 2 hours gives the best chilled texture. If you prefer a little crunch, place extra wafers on top immediately before serving rather than adding them too early.
Pro Tips for Smooth Custard
Tempering the yolks is the most important technique in this recipe. Add the hot pudding to the yolks slowly while whisking, then return that mixture to the pan; rushing this step can create cooked egg bits.
Keep the heat at medium and whisk frequently while the custard thickens. Once it begins to bubble, stay close to the pan and continue whisking, because the mixture can thicken quickly and catch on the bottom.
The finished pudding should look glossy and feel thick enough to coat a spoon. It will continue to set as it chills, so remove it from the heat after the final 1–2 minutes rather than cooking it until it becomes stiff.
For the prettiest layers, slice the bananas just before assembly. If you need to prepare the fruit a little early, keep the slices covered and assemble the dessert as close to serving time as practical.
For a different comforting pudding dessert, take a look at our magic rhubarb pudding cake, which pairs tart fruit with a soft, spoonable cake.
Layering and Serving Ideas
A clear glass serving dish shows off the soft yellow custard, pale banana slices, and cookie layers beautifully. Six individual cups are an excellent choice for dinner parties because every guest receives an even portion without scooping from a large bowl.
For a traditional appearance, arrange a few banana slices and vanilla wafers around the top just before serving. Keep the garnish simple so the creamy custard remains the focus.
Serve the pudding cold, straight from the refrigerator. The texture should be cool and spoonable, with wafers that have softened slightly but still offer some structure.
If you want to explore another playful banana dessert, our banana split pie brings banana, creamy filling, and classic sundae-inspired flavors together in a sliceable treat.
Storage and Make-Ahead Advice
Cover the assembled pudding and refrigerate it until serving. It needs at least 1 hour to chill, and 2 hours is preferable for a thoroughly cold custard and pleasantly softened wafers.
Because bananas soften and darken quickly, this dessert is best assembled close to serving time. If you want a crisper cookie topping, reserve a few of the 18 wafers and add them immediately before presenting the pudding.
This recipe is designed to be served chilled rather than reheated. Warm temperatures can loosen the custard and make the bananas softer, so keep the dessert refrigerated until you are ready to enjoy it.
There is also a common shortcut variation for busy days: whisk one 1-ounce package of sugar-free instant vanilla pudding with 2 cups of fat-free milk, then layer it with 3 bananas and reduced-fat vanilla wafers. Chill the shortcut version for about 1 hour, remembering that the cooked custard version offers the more traditional homemade flavor.
Choosing Between the Classic and Shortcut Versions
The cooked version is worth making when you want a smooth, old-fashioned custard and have a few extra minutes for the stovetop. It gives you control over the sweetness, thickness, and vanilla flavor while using the exact simple ingredients listed above.
The shortcut is useful when speed matters or when you do not want to temper egg yolks. It has a slightly different instant-pudding character, but it still delivers the familiar combination of banana, vanilla, and wafers.
Whichever version you choose, ripe but firm bananas and careful chilling make the biggest difference. Layering just before refrigeration also helps the fruit stay attractive while allowing the cookies to soften pleasantly.
For one more easy dessert to keep in your recipe collection, try this three-ingredient pistachio dessert when you want a cool, creamy option with minimal preparation.
WW Banana Pudding
Ingredients
Method
- Whisk the sugar, cornstarch, and salt together in a medium saucepan. Gradually whisk in the fat-free milk until the mixture is smooth and no dry pockets remain.
- Place the saucepan over medium heat and cook for approximately 5–7 minutes, whisking frequently. Continue until the milk mixture thickens and begins to bubble, but avoid letting it boil vigorously.
- Slowly whisk some of the hot milk mixture into the lightly beaten egg yolks to temper them. Add the warmed yolk mixture back to the saucepan gradually while whisking.
- Cook the custard for another 1–2 minutes, whisking constantly. Remove it from the heat as soon as it is thick and smooth, then stir in the vanilla extract.
- Layer the reduced-fat vanilla wafers, sliced bananas, and warm pudding in one serving dish or six individual cups. Repeat the layers as space allows, finishing with pudding.
- Cover and refrigerate for at least 1 hour; chilling for about 2 hours is preferable. Add extra vanilla wafers immediately before serving if you want a crisp topping.
Notes
Final Thoughts
WW Banana Pudding is proof that a dessert can be light, creamy, and deeply satisfying at the same time. Homemade vanilla custard, sweet bananas, and reduced-fat vanilla wafers create a familiar treat that feels special enough for guests but simple enough for an ordinary evening.
Give the custard your full attention while it thickens, temper the egg yolks gradually, and use bananas that are ripe but still firm. After at least 1 hour of chilling, preferably closer to 2 hours, you will have a cool and comforting dessert ready to share.
Serve it in individual cups for an attractive presentation, or spoon it into one clear dish for a classic family-style finish. Add crisp wafers at the last moment, grab a spoon, and enjoy every creamy banana-filled bite.