Banana Pudding

27 May, 2026

Banana pudding might just be the official dessert of barbecue, and Matt Pittman is planting his flag on that hill. In this recipe, Matt makes homemade banana pudding completely from scratch the old-school Southern way. We’re talking rich vanilla custard cooked by hand, ripe bananas and layers of vanilla wafers that soften into pure comfort food magic. No shortcuts. No boxed pudding mix. Just classic BBQ-joint dessert done right. Whether you’re serving brisket, ribs or smoked chicken, this creamy, nostalgic dessert is the perfect way to finish a backyard barbecue feast. One bite and you’ll understand why Matt says banana pudding is king in the world of BBQ desserts.

Ingredients:

1 1/2 C sugar
6 T cornstarch
6 C whole milk
8 egg yolks
2 T unsalted butter
4 t vanilla extract
Mini vanillas wafers
2 ripe bananas

Making the Pudding
In a medium stockpot, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.

Cook on medium heat, stirring constantly until the custard thickens and begins to bubble (10-12mins).

Whisk the egg yolks together in a bowl. Slowly whisk 1/2 cup of the hot custard to temper them. Slowly mix egg mixture into the custard. Cook and stir constantly until custard is thick and smooth. 2-3 mins. The custard should coat the back of a spoon.

Remove from heat. Stir in vanilla and butter and let cool 10 - 15 mins.

Building the Pudding
We used small mason jars in this video to build our pudding but it can also be done in ramekins or a large bowl.

Start by placing 4 mini wafers and 3 banana slices at the bottom of your jar. Top with the custard until you reach halfway up the jar. Repeat a layer of wafers and banana and fill the rest of the jar with custard.

Place in the fridge for 4 hours or overnight to let the pudding set. Once cooled, top with crushed wafers and enjoy!