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    Home » Real Food » Desserts » Homemade Banana Pudding

    Homemade Banana Pudding

    By Kristen Chidsey | 19 Comments | Published July 21, 2020 | Updated June 15, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Prepare this from-scratch banana pudding and be prepared to be wowed. It is still simple to make, but yet is a step above traditional recipes for banana pudding. Made with from-scratch vanilla pudding, sweet bananas, and vanilla wafers, this Banana Pudding is creamy, light, fluffy, and filled with incredible flavor. So much better than using a boxed mix of pudding or cool whip!

    This is the best recipe for Banana Pudding! Made with from-scratch vanilla pudding, sweet bananas, and vanilla wafers, this recipe for Homemade Banana Pudding is rich, creamy, and surprisingly easy to make.

    Banana Pudding layered in mini trifle cups with vanilla wafers and banana slices.

    The Best Recipe for Banana Pudding

    My husband's favorite dessert is banana pudding and he has made it his mission to try it at every restaurant across the southeast. But he has yet to find one that compares to my recipe for banana pudding.

    What makes my recipe the best recipe for banana pudding?

    The fact that this banana pudding is made with fresh whipped cream and a from-scratch vanilla pudding.

    That does not mean it is complicated or hard to make! It only takes a few extra minutes of time to swap out the boxed vanilla pudding mix for homemade vanilla pudding and frozen whipped topping for fresh whipped cream.

    And the difference in taste is swoon-worthy! This recipe for banana pudding is perfectly sweet, not cloyingly sweet. The pudding is light, creamy, and rich in vanilla flavor. Paired with fresh bananas and crisp vanilla wafers, this layered banana pudding is simply the best.

    Notes on Ingredients

    This recipe for banana pudding is made with homemade vanilla pudding, whipped cream, bananas, and vanilla wafers. In fact, you may find that you have everything you need on hand to whip up this classic dessert today!

    Ingredients for Banana Pudding labeled on counter.
    • Milk: While you can use any fat percentage of dairy milk you have on hand, I recommend using whole milk for the richest, creamiest vanilla pudding.
    • Cornstarch: To thicken the pudding, a bit of cornstarch is needed. If you happen to have a corn allergy, substitute the cornstarch with equal amounts of arrowroot powder or tapioca starch.
    • Heavy Whipping Cream: Do not be tempted to substitute defrosted whipped topping, such as Cool Whip. The pudding has additional sugar added to the base to account for using unsweetened whipped cream.
    • Vanilla Wafers: Use homemade vanilla wafers or your favorite store-bought brand.
    • Bananas: Select bananas that are just ripe, or slightly underripe. The banana peel can have brown spots, but be sure that the flesh of the banana is without any brown spots or bruising.
    • Lemon Juice: I strongly recommend dipping the sliced bananas in lemon juice, fresh or jarred, before assembling the banana pudding. Not only does this keep the bananas from browning quickly, but it also adds a bit of acidity to the pudding, balancing out the richness of the dessert.

    How to Make Banana Pudding

    Step One: Prepare Vanilla Pudding

    Remember a key to creating the best banana pudding is to swap out boxed vanilla pudding for a homemade vanilla custard, which happens to be quite simple to make.

    • In a medium saucepan, whisk together the sugar, cornstarch, and pinch of salt.
    • Add the milk and egg yolks and mix together until the egg yolk are broken down and everything is nice and combined.
    • Turn the heat to medium and bring the mixture to a gentle simmer, whisking constantly. Don't be tempted to walk away from the custard, as your milk can scald and your egg yolks can scramble.
    • Simmer the pudding until thickened and gently bubbling. This will take about 5 to 7 minutes. Once the mixture coats the back of a wooden spoon, you know it is just the right consistency.
    • Remove the pudding from the heat and strain the mixture over a fine-mesh strainer over a large bowl. This will ensure your custard is super creamy and smooth. No one wants lumps in their banana pudding.
    • Add the vanilla extract into the strained pudding mixture, stir to combine, and then cover the pudding with plastic wrap and pop it into the fridge to chill for about 30 minutes.
    Homemade vanilla custard in silver saucepan next to bananas.

    Step Two: Whip Cream

    Just like homemade pudding is best for this recipe, freshly whipped cream is also key to creating the best banana pudding. The fresh cream will create the lightest, fluffiest pudding and the flavor is pure, rather than artificial or overly sweet.

    • Once the pudding is nearly chilled, it is time to whip the heavy cream.
    • Pour the cream into a large mixing bowl or bowl of a stand mixer and whip the cream on medium-high speed until soft, yet firm, peaks form. Don't overmix the cream of you will end up with butter rather than light and fluffy whipped cream.
    Whipped cream in silver mixing bowl next to homemade vanilla pudding.

    Step Three: Fold the Mixture Together

    Once the pudding mixture is chilled and the cream is whipped, it is time to fold them together to create the light and fluffy base for the banana pudding.

    • Remove the pudding mixture from the refrigerator, and gently fold the whipped cream into the pudding mixture until just incorporated. Be careful to not over mix, or your cream will deflate.
    Vanilla Pudding being folded into whipped cream in mixing bowl.

    Step Four: Prepare the Bananas

    I recommend dipping the sliced bananas in lemon juice before layering them in the pudding. Not only does this help prevent the bananas from browning, but also adds a tart flavor that is the perfect balance to the sweet dessert.

    • Slice the bananas into thick slices.
    • Gently dip the banans into a bit of lemon juice, gently tossing to coat both sides of the sliced bananas.
    Bananas in white bowl with lemon extract.

    Step Five: Layer Banana Pudding

    You can use ANY serving dish or dishes you would like for assembling the banana pudding. A clear, trifle dish makes for a beautiful, dramatic presentation that is perfect for a potluck, and individual serving trifle dishes are great for dinner parties. If you don't have a large trifle dish or individual trifle dishes, use glass jars, a glass bowl, or any 4-quart serving dish you have on hand.

    • To prepare a large trifle or layered pudding, layer a third of the pudding mixture on the bottom of the dish you opt to use. Top with half the vanilla wafers, then a layer of bananas. Repeat the layers, ending with a final layer of the pudding.
    • Alternatively, layer the pudding, vanilla wafers, and bananas in individual dessert glasses or ball jars.
    Trifle layered with bananas, vanilla wafters, and pudding.

    Step Six: Chill

    In order for the flavors of the banana pudding to have time to meld, it is best to chill the assembled pudding for at least 4 hours or up to 24 hours before serving. While the banana pudding will keep up to 3 days in the refrigerator, the flavor and texture of the pudding are best if served within 24 hours after preparation.

    • Cover the dish or dishes with plastic wrap and refrigerate for at least 4 hours.
    • If desired, garnish the banana pudding with additional sliced bananas and nilla wafers.
    Banana Pudding layered in 3 mini trifle dishes next to bananas and vanilla wafter.

    More From-Scratch Dessert Recipes

    • Homemade Brownies
    • Classic Cheesecake
    • Peach Cobbler
    • Apple Crisp
    • Banana Cake

    I would love for you to leave a comment below as well sharing how much you enjoyed this recipe for banana pudding.

    Banana Pudding with vanilla wafers layered in mini trifle dish

    Homemade Banana Pudding

    This delicious, creamy banana pudding is made with from-scratch vanilla pudding, sweet bananas, and vanilla wafers.
    5 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Refrigeration: 4 hours 30 minutes
    Total Time: 4 hours 52 minutes
    Servings: 12
    Calories: 227kcal
    Author: Kristen Chidsey

    Ingredients

    • 2 cups whole milk
    • ⅔ cup granulated sugar
    • 2 egg yolks
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 1-½ teaspoon vanilla extract
    • 1 cup heavy whipping cream
    • 2 large bananas for slicing firm, yet ripe
    • Lemon juice for dipping bananas
    • 24-36 vanilla wafers
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • In a medium saucepan whisk together sugar, cornstarch, and milk. Slowly pour in ½ cup of the milk and whisk to combine. Add in the remaining 1 ½ cups of milk and egg yolks and whisk again until everything is combined.
    • Cook the milk mixture over medium heat, whisking frequently, until bubbly and the mixture begins to thicken. This will take about 6-8 minutes. Remove from the heat and stir in the vanilla extract.
    • Strain the pudding mixture over a fine-mesh strainer into a mixing bowl.
    • Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until cool.
    • In a large mixing bowl or bowl of a stand mixer, beat the heavy cream until soft peaks form.
    • Gently fold the whipped cream into the cooled vanilla pudding mixture. Set aside.
    • Slice the bananas and dip them into the lemon juice. This not only helps to prevent browning but also adds a touch of acidity to balance out the sweetness.
    • In a 2-quart trifle dish, layer in ⅓ of the pudding mixture. Top with half the vanilla wafters, to just cover the pudding. Top with ½ the sliced bananas. Repeat the layers, ending with the final third of the vanilla pudding. Alternatively, layer the ingredients in individual serving dishes.
    • Chill for at least 4 hours, but overnight is recommended. Serve within 3 days of preparing.

    Notes

    Milk: Feel free to use skim or 2% milk in the vanilla custard, but whole milk will produce the richest creamiest results. 
    Straining the Pudding: Do not be tempted to skip straining the vanilla pudding mixture, this will keep the final results creamy and smooth. 
    Cornstarch: To thicken the pudding, a bit of cornstarch is needed. If you happen to have a corn allergy, substitute the cornstarch with equal amounts of arrowroot powder or tapioca starch.
    Storage: Leftover banana pudding should be stored in an airtight container, or well covered with plastic wrap in the refrigerator. It is best enjoyed within 24 hours of preparation but can be enjoyed for up to 3 days.  After 3 days, the whipped cream begins to wilt and the bananas turn to mush.

    Nutrition

    Calories: 227kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 124mg | Potassium: 152mg | Fiber: 1g | Sugar: 19g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    « Honey Lime Chicken Fajitas
    Mediterranean Couscous »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Kristyn

      June 28, 2022 at 11:54 am

      5 stars
      We just made this for Father's Day. It's my dads favorite!! It's so creamy & delicious!!

      Reply
      • Kristen Chidsey

        June 28, 2022 at 1:57 pm

        I love hearing that Kristyn! I made it for my husband as well.

        Reply
    2. jess

      June 10, 2022 at 1:11 pm

      5 stars
      Served the banana pudding in small cups for a party! Amazing! thank you for sharing this recipe

      Reply
    3. Allyson Zea

      May 28, 2022 at 12:29 pm

      5 stars
      This was so flavorful and easy to make! Thank you so much!

      Reply
    4. Erin

      May 01, 2022 at 2:35 pm

      5 stars
      Oh, my gosh! This is way better than anything you can make from a box. The flavor really comes through.

      Reply
    5. Harold J Bodman

      March 30, 2021 at 3:10 pm

      5 stars
      Surely is delicious. I recommend this to banana lovers

      Reply
      • Kristen Chidsey

        March 31, 2021 at 6:39 am

        Happy to hear you enjoyed Harold!

        Reply
    6. Izzy

      March 03, 2021 at 2:10 pm

      5 stars
      Such a sweet mellow taste to have for a dessert. I can't get enough of the smooth and creamy texture, one serving is just never enough!

      Reply
      • Kristen Chidsey

        March 04, 2021 at 6:38 am

        Glad to hear you enjoyed--but I agree, portion control is hard for this one!

        Reply
    7. Sam

      March 03, 2021 at 1:02 pm

      5 stars
      This was delicious! The kids loved it!

      Reply
      • Kristen Chidsey

        March 04, 2021 at 6:38 am

        I love hearing you enjoyed! Thanks for sharing.

        Reply
      • Tabitha

        June 22, 2021 at 9:04 pm

        I noticed the heavy cream in the recipe, but didn't see where you directed ingredients for whipped cream. I used a standalone whipped cream recipe, & this turned out great though.

        Reply
        • Kristen Chidsey

          June 23, 2021 at 6:43 am

          Hi Tabitha! First of all, so happy you enjoyed the banana pudding, despite missing the step for whipping the cream. It is step 4 in the recipe card and states, Once the pudding is cooled, beat the heavy cream until soft peaks form.

          Reply
    8. Sandi

      July 22, 2020 at 4:41 pm

      5 stars
      What a delicious dessert this made. Everyone loved it.

      Reply
      • Kristen Chidsey

        July 22, 2020 at 7:03 pm

        Wonderful! So glad you hall enjoyed.

        Reply
    9. Suzy

      July 22, 2020 at 4:14 pm

      5 stars
      We love banana pudding but man there is nothing better than a homemade pudding! It was so flavorful and so creamy!

      Reply
      • Kristen Chidsey

        July 22, 2020 at 4:58 pm

        I am so glad you enjoyed this Suzy!

        Reply
        • Carole Spencer

          March 03, 2021 at 11:31 pm

          Do you know if this recipe works with alternative milk due to intolerance

          Reply
          • Kristen Chidsey

            March 04, 2021 at 6:34 am

            Hi Carole. You can make the vanilla custard with nondairy soy or almond milk. As for the heavy whipping cream, I know there are several nondairy brands on the market now, but I have not tried them myself.

            Reply

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