It takes 15 minutes to make thick and creamy homemade banana pudding - the best you'll ever taste!
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Our Banana Pudding is an easy Southern-style staple. Layers of luscious vanilla custard, fresh bananas, and crunchy wafers create a classic treat that’s perfect for parties and potlucks.
The Best Banana Pudding
Our easy Banana Pudding recipe combines the creaminess of homemade custard, the sweetness of fresh bananas, and the satisfying crunch of vanilla wafers.
This homemade pudding is prepared lasagna-style (just like my Banana Delight), with luscious layers of Nilla wafers and fresh banana slices that sit between rich and creamy vanilla pudding.
Similar to a classic southern recipe, this delicious dessert is completely made from scratch; it takes only 15 minutes to cook the homemade pudding, make the whipped cream, and then assemble the different parts in a pan – it’s the best old fashioned banana pudding recipe because there’s no packaged or processed ingredients (except for the cookies).
Why We Love Banana Pudding
- Simplicity: Few ingredients, effortless preparation.
- Filled with all the flavors you love in banana cream pudding pie but served lasagna style.
- Creamy custard and luscious bananas create a dreamy texture.
- Sweet treat that’s cool for summertime snacking but can be enjoyed during any season.
- Perfect for holidays, special occasions, family gatherings, and potlucks.
Banana Pudding Ingredients
Delight in the flavors of our homemade Banana Pudding, made with simple yet essential ingredients.
- Sugar
- Cornstarch: Cornstarch acts as a thickening agent in the custard, helping it achieve its velvety texture.
- Egg yolks
- Whole milk
- Unsalted butter
- Vanilla extract
- Bananas: Ripe bananas provide natural sweetness and a soft, luscious texture to the dessert.
- Vanilla wafers
- Heavy cream
- Powdered sugar
Substitutions and Additions
- Change The Cookie: While Nilla Wafers are standard in southern banana pudding recipes, you can substitute Lorna Doone cookies, chessman cookies, shortbread biscuits, Golden Oreos, or graham crackers for the vanilla wafer cookies. You can also use gluten-free cookies to make this a gluten free dessert.
- Tasty Toppings: Top off your layered dessert with chocolate chips, chopped nuts, or a caramel drizzle for more flavor.
Recommended Tools
- Mixing bowls
- Whisk
- Medium saucepan
- 1 ½ quart casserole pan or an 8×8 pan
How to Make Banana Pudding
- Prepare The Pudding: Whisk together the sugar, cornstarch, and egg yolks until well combined and then mix in the milk. Whisk in 2 cups of boiling milk and cook the mixture on the stovetop until it thickens. Remove the pot from the stove, stir in the butter and vanilla, and cool.
PRO-TIP: Allow the pudding to cool completely before layering to avoid a runny consistency. - Assemble: Spread 1/3 of the pudding into the bottom of a pan, add a layer of vanilla wafers, and top with sliced bananas. Repeat, ending with a layer of pudding on top.
- Create The Whipped Cream: Beat the heavy cream, powdered sugar, and remaining vanilla until stiff peaks form.
- Serve: Spread the whipped cream over the top of the pudding, sprinkle on some crushed wafers and add banana slices. Serve and enjoy!
Tips For Making The Best Banana Pudding
- If you don’t want to serve this in a casserole pan, you can also make it in a trifle bowl or individual cups.
- Cool whip is a great substitute for homemade whipped cream, although it will taste a bit sweeter.
- Use ripe but firm bananas to ensure a balance between sweetness and texture. Don’t use overripe bananas for this pudding because they’ll be too soft and brown too quickly.
- You can toss the bananas in a little lemon juice to prevent them from browning too quickly. Ensure you also cover the banana layers completely with pudding to seal the air.
How to Store Banana Pudding
Ensure the longevity of your pudding by following these simple storage instructions.
- In the Fridge: Cover the Banana Pudding tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 4 days to preserve its freshness.
- In the Freezer: Banana Pudding can be stored in the freezer for up to 2 months. To freeze, cover the dish tightly with plastic wrap and aluminum foil to prevent freezer burn.
- Reheating: This pudding is best enjoyed chilled, but if you prefer a warm serving, you can microwave individual portions for 10-20 seconds on medium power or gently reheat in a preheated oven at 300°F (150°C) for 5-10 minutes.
More Easy Banana Recipes
Indulge in the creamy and comforting flavors of homemade Banana Pudding. With its layers of silky custard, ripe bananas, and nostalgic vanilla wafers, this classic Southern dessert is perfect for any occasion.
Whether you’re hosting a family gathering, attending a potluck party, or simply craving a delightful treat, our Banana Pudding recipe will satisfy your sweet tooth and evoke cherished memories.
Other Easy Pudding Recipes
Banana Pudding
Serves — 10
It takes 15 minutes to make thick and creamy homemade banana pudding – the best you'll ever taste!
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 10 minutes
Total Time 45 minutes
Ingredients
- ½ cup sugar
- ¼ cup cornstarch
- 2 large egg yolks
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract divided
- 5 medium bananas peeled and sliced
- 40 to 50 vanilla wafers
- 1½ cups heavy cream
- ⅓ cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Whisk in 1 cup of the milk to the sugar mixture.
- Place 2 cups of milk into a medium saucepan and bring it up to a boil.
- Slowly whisk the hot milk into the sugar mixture. Transfer the mixture back into the pot and cook over medium heat until it thickens enough to coat the back of a spoon, stirring the whole time. Remove the pot from the stove, stir in the butter, and half the vanilla. Allow the pudding to cool.
- Spread 1/3 of the pudding into the bottom of a 1 ½ quart casserole pan or an 8×8 pan. Add a layer of vanilla wafers and a layer of sliced bananas. Repeat this another time, ending with an extra layer of pudding.
- In a medium mixing bowl, beat the heavy cream, powdered sugar, and the remaining vanilla until you have medium peaks.
- Spread the whipped cream over the top of the pudding and sprinkle the top with some crushed wafers and banana slices.
Jenn’s Notes
Storage:
- To Store: Store your pudding in an airtight container or cover the casserole pan in plastic wrap. You can keep it in the refrigerator for up to four days.
- If you don’t want to serve this in a casserole pan, you can also make it in a trifle bowl or individual cups.
- Cool whip is a great substitute for the homemade whipped cream, although it will taste a bit sweeter.
- Don’t use overripe bananas for this pudding because they’ll be too soft will brown too quickly.
- To prevent the bananas from browning too quickly, you can toss them in a little lemon juice. Make sure you also cover the banana layers completely with pudding to seal out the air.
Nutrition Info
Calories: 430kcal | Carbohydrates: 53g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 137mg | Potassium: 382mg | Fiber: 2g | Sugar: 33g | Vitamin A: 803IU | Vitamin C: 5mg | Calcium: 122mg | Iron: 0.3mg
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