If you have a soft spot for rich, creamy, and irresistibly comforting desserts, then you are going to fall head over heels for this Homemade Banana Pudding Recipe. It’s one of those classic Southern desserts that wraps you up in nostalgic warmth with every spoonful. Creamy vanilla pudding layered between crisp Nilla wafers and perfectly ripe bananas transforms simple ingredients into a luscious treat that feels like a big, delicious hug. Whether you’re making it for a family gathering, a potluck, or just to satisfy your sweet tooth, this pudding delivers that stellar balance of sweetness and texture that makes it undeniably crave-worthy.
Ingredients You’ll Need
The beauty of this Homemade Banana Pudding Recipe lies in its simplicity. Each ingredient plays a key role: whole milk and cream give the pudding its luxurious smoothness, eggs add richness and structure, and Nilla wafers bring that delightful crunch. Bananas provide the fresh fruity note, and vanilla extract ties everything together with its comforting aroma. Gathering these easy-to-find ingredients means you’re just moments away from a dessert that tastes like it took hours, but really only needs your love and patience.
- 2 1/2 cups whole milk: Creamy base that makes the pudding rich and velvety.
- 1/2 cup heavy cream: Adds extra smoothness and a slight indulgence to the pudding’s texture.
- 1 egg (room temperature): Helps thicken the pudding and adds richness.
- 2 egg yolks (room temperature): Intensifies the creaminess and beautiful golden color.
- ¾ cup granulated sugar: Sweetens the pudding just right without overpowering the banana flavor.
- 4 1/2 tablespoons cornstarch: Essential for that perfect pudding thickness and smoothness.
- 4 tablespoons butter (chopped): Adds silkiness and depth to the pudding flavor.
- 3 teaspoons vanilla extract: Gives the pudding a warm, fragrant touch.
- ½ teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 box Nilla wafers: The classic cookie that layers with pudding and bananas for irresistible crunch.
- 4 large bananas (sliced): Use ripe, but not overly ripe for the best texture and sweetness.
- Fresh whipped cream (optional): Perfect for topping and adding a fluffier dimension to the dessert.
How to Make Homemade Banana Pudding Recipe
Step 1: Make the Pudding
Begin by warming the milk and heavy cream together in a medium saucepan over medium heat. Keep your eyes on it and stir frequently until it just starts to simmer. Meanwhile, whisk the eggs, egg yolks, sugar, and cornstarch in a bowl until smooth and fully combined. Temper this egg mixture by slowly adding a few spoonfuls of the hot milk mixture while whisking vigorously—this step is crucial to avoid scrambling the eggs when they meet the warm milk. Once tempered, pour everything back into the saucepan and cook on medium-low, stirring constantly, until the pudding thickens and coats the back of a spoon, about 5 to 8 minutes.
Step 2: Finish the Pudding
When the pudding reaches the perfect thickness, remove it from heat. Stir in the butter, vanilla extract, and salt for that extra touch of richness and flavor balance. To make sure your pudding is insanely smooth and creamy, pour it through a fine mesh strainer or sieve, catching any lumps that could sneak in. Now, place a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Pop it in the fridge for at least an hour until chilled but still spoonable.
Step 3: Assemble the Layers
For assembly, a 9-inch square pan or a trifle dish works wonderfully. Start with a single layer of Nilla wafers at the bottom of your dish. Next, layer half of the sliced bananas evenly over the cookies. Pour half of the chilled pudding over the bananas and gently spread it out. Repeat those layers—cookies, bananas, pudding—and finish with a final layer of wafers on top. Cover the assembled pudding tightly with plastic wrap and refrigerate for 4 to 8 hours, giving the flavors time to mingle and the wafers time to soften just right.
How to Serve Homemade Banana Pudding Recipe
Garnishes
While this dessert is incredible on its own, topping your Homemade Banana Pudding Recipe with freshly whipped cream adds a cloud-like lightness that beautifully complements the denser pudding layers. For extra flair, sprinkle a few crushed Nilla wafers or toasted nuts over the whipped cream, or add a few banana slices on top to echo the flavors inside.
Side Dishes
This banana pudding pairs wonderfully with a hot cup of coffee or tea, enhancing the dessert’s rich vanilla and banana flavors. If you want to balance out the sweetness, serve it alongside a few tart fruit slices like fresh strawberries or kiwi for a refreshing contrast.
Creative Ways to Present
Transform your Homemade Banana Pudding Recipe into an elegant dessert by layering it in clear glass jars or individual cups. This not only makes for a stunning presentation but also allows each guest to enjoy their own perfectly portioned treat. You can also try layering in a trifle bowl for a striking centerpiece that showcases those beautiful layers of cookies, fruit, and pudding.
Make Ahead and Storage
Storing Leftovers
Homemade Banana Pudding Recipe leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, but keep in mind the texture might soften as the cookies absorb more moisture.
Freezing
While you can freeze banana pudding, it’s best to freeze the pudding itself before assembling. Freeze in airtight containers for up to one month, and thaw overnight in the refrigerator. Avoid freezing the full assembled dessert as the bananas can turn mushy and the texture might change unfavorably.
Reheating
This pudding is best enjoyed cold or at room temperature, so reheating is not recommended. If you want to warm the pudding, do so gently on the stovetop or microwave in short bursts, stirring frequently, but be cautious as the texture can change.
FAQs
Can I use a different type of cookie instead of Nilla wafers?
Absolutely! While Nilla wafers are classic for banana pudding, you can experiment with other light, crispy cookies like vanilla biscuits or even shortbread for a unique twist. Just keep in mind that the texture and sweetness level might shift slightly.
What if I don’t have cornstarch, can I use flour instead?
You can substitute all-purpose flour for cornstarch, but use about twice as much (around 9 tablespoons) since flour is less powerful as a thickener. The pudding may be a little less silky, but still delicious.
How ripe should my bananas be?
Choose bananas that are ripe but still firm—yellow with only a few brown spots is perfect. If they are overly ripe and mushy, they can turn the pudding overly sweet and watery.
Is this recipe safe with raw eggs?
The eggs in this pudding are cooked gently through the tempering and thickening process, so it is safe to eat. If you have concerns, you can use pasteurized eggs or egg substitutes designed for cooking.
Can I make this pudding vegan or dairy-free?
For a vegan or dairy-free version, try substituting the milk and cream with coconut milk or another plant-based milk. Use a vegan butter substitute, and consider an egg replacer designed for cooking. The texture will be slightly different but still tasty!
Final Thoughts
This Homemade Banana Pudding Recipe is a timeless crowd-pleaser that feels both nostalgic and special every time you make it. From the velvety pudding to the sweet bananas and crisp wafers, it’s the kind of dessert that invites smiles and seconds. If you’ve been craving a cozy, flavorful treat that’s easy to make and guaranteed to impress, dive in and treat yourself to this wonderful homemade delight. You deserve it!
Print
Homemade Banana Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This classic Homemade Banana Pudding recipe features a creamy, luscious vanilla custard layered with ripe bananas and crunchy Nilla wafers. Chilled to perfection, this comforting dessert is topped with fresh whipped cream for an irresistible finish. Perfect for gatherings or a sweet treat anytime!
Ingredients
Pudding
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 egg, at room temperature
- 2 egg yolks, at room temperature
- 3/4 cup granulated sugar
- 4 1/2 tablespoons cornstarch
- 4 tablespoons butter, chopped
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
Assembly
- 1 box Nilla wafers
- 4 large bananas, sliced (use ripe, but not overly ripe bananas)
- Fresh whipped cream, for topping (optional)
Instructions
- Make Pudding: In a medium saucepan over medium heat, combine the whole milk and heavy cream. Bring to a simmer while stirring frequently to prevent scorching.
- Whisk Eggs Mixture: In a separate medium bowl, whisk together the egg, egg yolks, granulated sugar, and cornstarch until smooth and well blended.
- Temper Eggs: Gradually add a few spoonfuls of the hot milk mixture to the egg mixture, whisking constantly to gently raise the temperature without scrambling the eggs. Repeat with another few spoonfuls until combined.
- Cook Pudding: Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for 5 to 8 minutes until the pudding thickens and coats the back of a spoon. Avoid boiling to prevent curdling.
- Finish Pudding: Remove the pan from heat and stir in the chopped butter, vanilla extract, and salt until fully incorporated.
- Strain Pudding: Pour the pudding through a fine mesh strainer or sieve into a clean container to remove any lumps, ensuring a silky smooth texture.
- Chill Pudding: Cover the pudding surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour or until thoroughly chilled, then stir gently before assembling.
- Assemble Layers: In a 9-inch square pan, trifle dish, large bowl, or individual serving dishes, arrange a layer of Nilla wafers at the bottom, followed by a layer of sliced bananas. Spread half of the chilled pudding over the bananas. Repeat the layers and finish with a layer of whole or crushed wafers on top.
- Refrigerate Assembled Pudding: Cover the entire dessert tightly with plastic wrap and refrigerate for 4 to 8 hours to allow flavors to meld and wafers to soften.
- Serve: Just before serving, optionally top with fresh whipped cream for added richness and garnish.
Notes
- Use ripe bananas but avoid overly ripe to prevent them from browning and becoming mushy in the layers.
- Tempering the eggs is essential to avoid curdling the pudding mixture.
- Placing plastic wrap directly on the pudding while chilling prevents the formation of an unappetizing skin.
- For a firmer pudding, chill longer before assembling.
- Leftover banana pudding keeps well covered in the refrigerator for up to 2 days.
